Learn how to make the creamiest gluten-free risotto with this extra easy, no stir, oven baked recipe. If you are intimidated by the time, effort, or knowing which ingredients are safe for a gluten-free diet, this simple recipe is a great back pocket resource. Keep it classic or try some of my favorite additions and modifications.
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Back Pocket Gluten-Free Risotto
Growing up in a large Italian family, I am no stranger to all the permutations of making risotto. When I had to transition to a gluten-free diet some of my beloved dishes, like making my Gramma’s famous fresh pasta gluten-free required a lot more experimentation, but creating an outstanding gluten-free risotto recipe meant minimal work.
I could have just taken the easy win, adding a classic risotto to my collection of gluten-free side dishes and call it a day. But, I like to look at recipes through a different lens. If the process can be simplified, without sacrificing flavor or texture, I’m all for it.
Traditionally this Italian dish is made with arborio rice, cooked slowly on the stove top, then gradually adding in broth and flavor boosts, like parmesan cheese, butter, or wine. For my GF risotto recipe, though, I drew inspo from my famous dump and bake chicken cacciatore, which also happens to be a great main dish idea to serve with risotto. 😉
My hands-off method creates the ultra creamy, tender results, all without the stove top babysitting. After sautéing the shallots and rice together, the broth is poured in the same pan to heat. Once it comes to a boil, simply cover the pan, move to the oven, and bake until perfectly cooked with no stirring!
A wonderfully simple recipe, but with rich creamy results. Will be making this again. Family planning what could be added!!! Loved it.
—Angela
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Ingredient Tid Bits
- Arborio rice – See labels to make sure the risotto is safe from cross-contamination. Look for the certified GF label, meaning it wasn’t processed on shared equipment. Common gluten-free brands include Rice Select, Thrive Market, Right Rice, Riso Scotti, Lundberg, and Alessi.
- Shallots – Located by the onions in the produce section. They are milder and sweeter than yellow or white onions and aren’t as overpowering. Alternatively, substitute two minced garlic cloves.
- White wine – Adding a small amount of dry white wine gives depth and flavor to the dish. If you would prefer to not use it, add an equal amount of broth.
- Broth – If using store-bought broth or stock, be sure to read labels carefully, as some brands are not gluten-free. Use chicken broth or vegetable broth to make a vegetarian side dish.
- Parmesan – Freshly grated parmesan cheese elevates the creamy texture of the dish and also adds flavor.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Sauté shallots and arborio rice
Begin by preheating the oven to 350ºF. This is where the risotto self-sauces to get its creamy texture. I start with a deep oven-proof skillet or saucepan (at least 3 quarts) so it can be transferred straight to the oven. However, I’ve also started it on the stove top and then transferred over to a casserole dish as well.
Add butter (or olive oil) to the skillet, then stir in the minced shallots. Sauté until tender and add in the risotto and wine. Cook and stir for 1 minute.
Add broth and bake
Add the broth, salt, and black pepper and bring it all to a boil, stirring occasionally. Once it’s boiling, remove the pan from the heat and cover it securely with aluminum foil or a lid.
Transfer to the oven to bake for 30 minutes. At that point the liquid will mostly be evaporated and the rice should be soft. For final touches, stir in an additional pat of butter and parmesan cheese. You’re ready to enjoy!
What Else Can I Add?
Although lovely on its own, risotto also makes a great canvas for turning a simple side into a gourmet dish. For additional veggies, stir in sautéed mushrooms, peas, fennel, fresh chopped tomatoes, cooked asparagus or roasted butternut squash after the broth has been absorbed. You may have to add a little additional warm broth to loosen the mixture.
Sometimes I like to add extra pops of flavor, like fresh herbs, saffron, or lemon zest. If making this for a main dish, add cooked shrimp or shellfish, chicken, or cannellini beans.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Creamy Gluten-Free Risotto (Easy Baked Recipe)
Ingredients
- 3 tablespoons butter, divided
- 2 shallots, minced
- 1 ½ cups gluten-free arborio rice
- ⅓ cup dry white wine, see recipe notes for substitution
- 4 cups gluten-free broth, chicken or vegetable
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 350ºF. Begin by heating an oven-proof deep skillet or saucepan (at least 3 quarts) over medium-high heat. If you do not have an oven-proof pan, you will transfer everything into a baking dish before transferring to the oven.
- Add 2 tablespoons butter to the pan. Stir in the shallots and sauté for 3 minutes, or until tender.2 shallots, 2 tablespoons butter
- Reduce the heat to medium and add risotto and wine to the pan. Cook and stir for 1 minute.1 ½ cups gluten-free arborio rice, ⅓ cup dry white wine
- Stir in broth, salt, and black pepper. Raise the heat and bring to boil, stirring occasionally. Once boiling, remove from the heat and cover the pan securely with aluminum foil or a lid.4 cups gluten-free broth, ½ teaspoon salt, ¼ teaspoon pepper
- Bake for 30 minutes. Remove the lid and the liquid will mostly be evaporated and the rice should be soft. Stir in the remaining 1 tablespoon butter and parmesan cheese. Serve immediately.⅓ cup freshly grated parmesan cheese, 1 tablespoons butter
Notes
Substitution for wine
Adding a small amount of dry white wine gives depth and flavor to the dish. If you would prefer to not use it, substitute 1/3 cup broth.Reheating Tips
When ready to reheat, it’s best to have some additional broth on hand. Using low-sodium broth will ensure the dish doesn’t become overly salted. Water may also be used. Stovetop Method: Add 2-3 tablespoons broth or water for every cup of leftover risotto. Heat the liquid in a saucepan. Once it’s simmering, add the risotto, stirring gently until hot and creamy. Microwave Method: Place leftovers in and microwave-safe dish and sprinkle with 1-2 tablespoons broth or water for every cup of risotto. Cover with a damp paper towel. Heat at 50% power until heated through, stopping to stir every 30-45 seconds.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
A wonderfully simple recipe, but with rich creamy results. Will be making this again. Family planning what could be added!!!
Loved it.
Thank you, Angela! I love hearing this! Yes, you could do so much with this recipe, turning it into many more delicious versions. I appreciate the time you took to share 🙂
Best,
Melissa
I have made this several times. I haven’t make it with white wine yet but I want to. I think it would give it a good flavor. My grandaughter loves this as a side dish with salmon. It is so easy and so good!!
Hi Janet,
I’m so grateful for you taking the time to let me know! I keep a bottle of Aldi white wine in my fridge (it’s like $3) to add to recipes. I’m so glad your granddauther likes it as well. Thanks so much!
Best,
Melissa