Risotto is creamy, filling, glorious comfort food for any season, any occasion. Indulgent Lobster Risotto for date night, Pumpkin Risotto as a bowl of fall splendor, Asparagus Risotto on a chilly spring evening. The flavor possibilities are as rich as the risotto itself.
Risotto is one of those dishes that does not need major modifications t1o make it safe for those following a gluten-free diet. The base of the dish, Italian Arborio rice, is naturally gluten-free. The creamy essence of risotto comes from this special type of rice rather than a flour thickening agent.
Arborio rice is a high starch, round short-grain rice. It absorbs liquid and releases starch, creating a natural, thick creaminess. If you cannot find Arborio rice, you can substitute either Carnaroli rice or white sushi rice to prepare a delicious gluten-free risotto.
This Summer Vegetable Risotto is a farmer’s market delight, filled with yellow corn, cherry tomatoes, asparagus, goat cheese and chives. It’s creamy and tangy, full of color and texture. For even more summery essence in your risotto bowl, grill the corn first, then slice the kernels off the cob to add to the rich, vegetable filled risotto.
*Note: When ordering risotto at a restaurant, check to make sure it is gluten-free just to be safe. You never know what they may add that isn’t gluten-free friendly. When purchasing ingredients at the store, always check the label to make sure the product you select is gluten-free.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 2-4 servings
- 4-5 cups vegetable broth or chicken broth, simmered
- 1 tbsp + 1 tsp extra virgin olive oil, divided
- 1/2 lb asparagus, rinsed, tough ends removed, and sliced into 1″ long pieces
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup yellow corn (thawed, if frozen – or grilled)
- 1 cup halved cherry tomatoes
- 5 oz goat or feta cheese, crumbled
- 2 tbsp fresh chives, chopped
- salt and pepper, to taste
- In a medium-sized pot, heat the broth to a simmer. Continue to simmer on low heat as you prepare the rest of the risotto.
- In a medium-sized sauté pan or skillet, heat 1 teaspoon of olive oil over medium heat. Add the 1″ long asparagus pieces and cook until softened and just about fork tender, about 5-7 minutes. Season with salt and pepper, to taste.
- While the asparagus is cooking, heat 1 tablespoon of olive oil in a separate, wide sauté pan or heavy skillet over medium-high heat. Once the oil
- Add the Arborio rice to the pan and stir to coat. Cook until you hear the rice begin to pop and/or crackle. Reduce heat to medium and add the wine. Cook for 1-2 minutes, until evaporated and absorbed.
- Take one cup of simmering broth from the pot and pour it over the rice. Stir gently until well combined. Cook, stirring frequently, until the liquid reduces and there is very little liquid left in the pan. As the risotto cooks, it should be bubbling, but not rapidly. Reduce heat to medium low if the risotto is bubbling too much.
- Repeat the step above, adding one cup of broth after the previous cup is absorbed. The risotto will thicken and become creamy throughout this process, which takes about 25-30 minutes. The risotto is done when the rice is tender, but still has bite.
- When you add the final cup of broth, add the sautéed asparagus, corn, and halved cherry tomatoes. When the last bit of broth is just about absorbed, fold in the goat cheese and remove from heat. Season to taste with salt and pepper.
About the creator – Stephanie Kirkos, Gluten-Free Cooking Expert. She is a Boston-based recipe developer, food photographer, and writer sharing delicious, approachable gluten-free recipes for every meal and every occasion.