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Gluten-Free Risotto

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

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 (23) 1 Reviews
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  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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