Creamy Gluten-Free Risotto (Easy Baked Recipe)

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.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Melissa Erdelac

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.

If using a casserole dish, rather than an oven proof skillet, be sure to heat the broth on the stove top before adding it to the baking dish.

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.

Nutrition