Risotto is a filling, hearty, delicious main dish or side dish easily customized for any season. It's a bowl of easy to make classic comfort food even more comforting on a chilly fall evening. For those following a gluten-free diet, risotto is a comfort that can be embraced, instead of passed over. The base of the dish is naturally gluten-free round short-grain rice, such as Italian Arborio rice. The creamy essence of risotto comes from the special type of rice itself rather than a flour-based thickening agent.
Arborio rice has high starch content. When combined with broth, the rice 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 gluten-free risotto recipe features rich and deep flavors of fall. Subtly sweet pumpkin, fresh earthy sage, buttery sweet shallots, and sharp grated Parmesan. It's creamy and luxurious, but not overindulgent. Perfect for date night, as a seasonal side dish, or a hearty main meal.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Yield: 2-4 servings
INGREDIENTS
- 4 to 5 cups vegetable or chicken broth
- 1 tbsp extra virgin olive oil
- 1 cup Arborio rice or Carnaroli rice
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ½ cup dry white wine (slightly heated, or room temperature)
- ½ tbsp unsalted butter
- 1 large shallot, minced
- 1 cup pumpkin purée (NOT pumpkin pie filling)
- ¾ tsp ground nutmeg
- ¼ cup freshly grated Parmesan (plus additional, for garnish)
- 1 tbsp fresh sage, coarsely chopped, divided
PREPARATION
- Heat the vegetable broth to a simmer in a medium-sized stock pot. Continue to simmer on low heat as you prepare the risotto.
- Heat the olive oil in a wide sauté pan or heavy skillet over medium-high heat, swirling the oil around the pan to coat.
- Once the oil is shimmering, add the onions and cook until softened and just about translucent. Add the garlic and cook until fragrant.
- Add the rice to the pan and stir to coat. Cook, stirring constantly, until the rice begins to turn translucent and you hear the rice pop and/or crackle.
- Reduce heat to medium and add the warmed or room temperature wine (cold wine will shock the rice, flake the outside and harden the core). Cook until wine is evaporated and absorbed.
- Take one cup of simmering broth from the stock 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. When you have added the third cup, prepare the pumpkin in a separate pan so everything is done at the same time (separate instructions below). 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. You do not have to use ALL the broth, if you achieve this texture with four cups of broth, stop there and save the remaining cup for another use.
- To prepare the pumpkin flavors: Melt the butter in a separate medium-sized pan over medium heat. Add the shallots and cook until softened. Add the pumpkin purée and nutmeg, folding to combine. Continue to fold gently until the pumpkin is hot. (This should only take a few minutes). Add the Parmesan cheese and ½ tablespoon of the freshly chopped sage, folding to combine again.
- Pour the pumpkin mixture into the pan with the risotto. Stir well to combine. Season to taste with salt and pepper.
- Divide the risotto between two bowls for a hearty main meal, or four smaller plates as a side dish. Garnish with additional Parmesan cheese and remained fresh sage.
[zrdn-recipe id="46"]
