Gluten-Free Risotto

Gluten-Free Risotto

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

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Variation
Stir in a 10-ounce package of frozen green peas, cooked and drained, just before serving for a colorful side dish.
Success
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:

1 Serving (1 Serving)
  • Calories 255
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 3 g,),
  • Cholesterol 15 mg;
  • Sodium 450 mg;
  • Total Carbohydrate 44 g
    • (Dietary Fiber 1 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.