Gluten-Free Risotto

It’s on every Italian restaurant menu, and now you can make it easily at home!

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6

Ingredients

2
tablespoons butter or margarine
1
medium onion, coarsely chopped (1/2 cup)
1/2
cup dry white wine or apple juice
1 1/2
cups uncooked Arborio or other short-grain white rice
2
cups Progresso™ chicken broth (from 32-oz carton), warmed
1
cup warm water
1/4
cup finely shredded Parmesan cheese
Freshly ground pepper
Chopped fresh parsley, if desired
  • 1 Melt butter in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook onion in butter, stirring frequently, until tender; reduce heat to medium.
  • 2 Add wine to onion mixture in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of kernels are translucent.
  • 3 Mix broth and water; pour 1/2 cup broth mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy. Sprinkle with cheese, pepper and parsley.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Stir in a 10-ounce package of frozen green peas, cooked and drained, just before serving for a colorful side dish.

The secret to creamy risotto is adding broth 1/2 cup at a time and cooking with frequent stirring until all the liquid is absorbed before repeating with another 1/2 cup broth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
255
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
15 mg
15 %;
Sodium
450 mg
450 %;
Total Carbohydrate
44 g
44 %
(Dietary Fiber
1 g
1 %
),
Protein
7 g
7 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
Exchanges:
2 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.