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Gluten-Free Risotto

  • Prep 10 min
  • Total 40 min
  • Servings 6

It’s on every Italian restaurant menu, and now you can make it easily at home! ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

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

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