Gluten-Free Tomato Risotto
Creamy, comforting, and bursting with flavor, this Gluten-Free Tomato Risotto is the perfect dish for those seeking a hearty yet diet-conscious meal. Made with Arborio rice, a splash of gluten-free white wine, and a rich blend of diced tomatoes and tomato paste, this recipe delivers a robust, tangy tomato essence in every bite. Slowly simmered in warm vegetable broth and elevated with Parmesan cheese and fresh basil, this risotto achieves a luscious, velvety texture that's unapologetically indulgent. Ready in under an hour, it’s ideal for a weeknight dinner or a special gathering, while catering to gluten-sensitive diets without sacrificing flavor. Serve it warm, garnished with extra Parmesan and basil for a truly restaurant-worthy experience at home! Keywords: gluten-free risotto, tomato risotto, creamy risotto recipe, gluten-free dinner ideas, vegetarian risotto recipe.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 1 medium-sized, finely chopped Onion
- 3 minced Garlic cloves
- 4 cups Vegetable broth
- 2 cups, diced Tomatoes
- 2 tablespoons Tomato paste
- 0.5 cup White wine (gluten-free)
- 0.5 cup, grated Parmesan cheese
- 0.25 cup, chopped Fresh basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the vegetable broth in a small saucepan over low heat and keep it warm while preparing the risotto.
In a large skillet or wide saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally until softened.
Add the minced garlic and cook for an additional 1–2 minutes, being careful not to let it brown.
Stir in the Arborio rice and toast it for 2–3 minutes, ensuring every grain is coated in oil and begins to turn translucent.
Deglaze the pan by adding the gluten-free white wine. Stir constantly until the wine has mostly evaporated.
Add the diced tomatoes and tomato paste, stirring well to combine.
Begin adding the warm vegetable broth one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle.
Continue this process for about 20–25 minutes until the rice is tender and creamy, but still slightly al dente. You may not need all the broth.
Once the risotto is creamy and cooked to your desired consistency, stir in the grated Parmesan cheese, chopped basil, salt, and black pepper.
Taste and adjust seasoning if needed. If the risotto is too thick, stir in a small amount of broth to loosen it.
Remove from heat and let the risotto rest for 2 minutes before serving.
Serve warm, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 35.9 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3317 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
