Gluten-Free Risotto with Parmesan
By the Gluten Free Recipes team ·
A creamy, comforting bowl of Arborio rice, slow-cooked to perfection with savory vegetable broth and finished with a generous dusting of sharp Parmesan cheese. This elegant dish offers a delightful balance of rich, cheesy flavor and a satisfyingly tender texture.
At a glance: This medium dinner recipe yields 4 servings in about 55 minutes (10 min prep, 45 min cook). It uses 11 ingredients — including olive oil, onion, garlic — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Risotto with Parmesan: When preparing this dinner recipe, while Arborio rice is naturally gluten-free, always ensure your broth and Parmesan cheese are certified gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, especially if you handle gluten-containing ingredients regularly In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Risotto with Parmesan: This recipe is naturally gluten-free as it relies on Arborio rice, a naturally gluten-free grain. Always ensure your vegetable broth and any optional wine are certified gluten-free.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine (optional)
- 6 cups GF vegetable broth, warmed
- 0.5 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes, stirring occasionally to prevent sticking.
- 2
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the Arborio rice to the pot and stir continuously for about 2-3 minutes, toasting the grains until the edges appear slightly translucent.
- 3
If using, pour in the dry white wine and stir until it is almost completely absorbed by the rice, about 1-2 minutes. This step adds a lovely depth of flavor to the risotto.
- 4
Begin adding the warmed GF vegetable broth, one ladleful (about 1 cup) at a time, stirring constantly until each addition of liquid is almost fully absorbed before adding the next. Continue this process for about 25-30 minutes, or until the Arborio rice is creamy and tender with a slight al dente bite.
- 5
Once the rice has reached the desired consistency, remove the pot from the heat. Stir in the grated Parmesan cheese and unsalted butter until the risotto is smooth and glossy. Season generously with salt and freshly ground black pepper to taste.
- 6
Garnish the finished risotto with fresh chopped parsley just before serving. Serve immediately, ensuring each portion is warm and creamy, for a truly comforting and elegant meal.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Check the label — some pre-grated Parmesan blends contain fillers that may include gluten.
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