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Gluten-Free Risotto

Betty Crocker Kitchens
Updated Jan 16, 2013
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It’s on every Italian restaurant menu, and now you can make it easily at home!

Gluten-Free Risotto

  • Prep Time 10 min
  • Total 40 min
  • Servings 6
  • Ingredients 9
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

255 Calories
6 g Total Fat
7 g Protein
44 g Total Carbohydrate

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Stir in a 10-ounce package of frozen green peas, cooked and drained, just before serving for a colorful side dish.
  • tip 3
    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.
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