Make creamy gluten-free sun-dried tomato and basil risotto with Arborio rice, Parmesan, fresh basil, and vegetable broth for an easy Italian-inspired dinner.
Rich, velvety, and filled with savory Italian-inspired flavor, this Luxuriously Creamy Gluten-Free Sun-Dried Tomato and Basil Risotto combines tender Arborio rice with tangy sun-dried tomatoes, freshly grated Parmesan, and aromatic basil. Slowly adding warm vegetable broth allows the rice to release its natural starches, creating the silky texture that makes risotto so satisfying.
The concentrated sweetness of oil-packed sun-dried tomatoes pairs beautifully with salty Parmesan and fresh basil for a balanced dish that feels elegant without being complicated. Serve this naturally gluten-free risotto as a vegetarian main course or alongside grilled chicken, shrimp, scallops, salmon, or steak for a memorable dinner.
Directions
Step 1: Warm the Vegetable Broth
Warm 4 cups of vegetable broth in a medium saucepan over low heat if using the white wine, or 5 cups if omitting the wine. Keep warm while preparing the risotto.
Step 2: Sauté the Shallot and Garlic
Melt the butter with the olive oil in a large Dutch oven or heavy-bottomed saucepan over medium heat.
Add the shallot and cook for 3 to 4 minutes until softened and translucent. Add the garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
Step 3: Toast the Arborio Rice
Add the Arborio rice and stir until thoroughly coated with the butter and olive oil. Cook for 2 to 3 minutes, stirring frequently, until the edges of the grains become slightly translucent.
Step 4: Add the Wine and Sun-Dried Tomatoes
If using the white wine, pour it into the pan and cook for 2 to 3 minutes, stirring until most of the liquid has been absorbed.
Stir in the chopped sun-dried tomatoes. If omitting the wine, proceed directly to the next step.
Step 5: Cook the Risotto
Add about 1 cup of warm broth and cook over medium to medium-low heat, stirring frequently, until most of the liquid is absorbed.
Continue adding the broth 1/2 to 1 cup at a time, allowing most of each addition to absorb before adding more. Cook for approximately 18 to 22 minutes, or until the rice is creamy and tender with a slight bite in the center.
Step 6: Finish With Parmesan
Remove the pan from the heat and stir in the Parmesan until melted and incorporated.
Season with salt and black pepper to taste. If the risotto is thicker than desired, stir in a small splash of warm broth.
Step 7: Add the Fresh Basil
Fold the fresh basil into the risotto, reserving additional basil for garnish if desired.
Step 8: Garnish and Serve
Spoon the risotto into warm bowls and finish with additional Parmesan and fresh basil, if desired. Serve immediately while hot and creamy.
Notes
For a completely gluten-free risotto, verify that the vegetable broth, Parmesan, wine, sun-dried tomatoes, and other packaged ingredients are gluten-free.
Oil-packed sun-dried tomatoes provide a tender texture and concentrated flavor. Drain them well before chopping to prevent excess oil from making the risotto too rich.
Freshly grated Parmesan melts more smoothly than packaged pre-shredded cheese and provides the best texture.
Add the basil at the end of cooking to preserve its fresh flavor, aroma, and color. To chiffonade basil, stack the leaves, gently roll them together, and slice them into thin ribbons.
For an alcohol-free version, omit the white wine. If using wine, choose a dry white wine such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay.
Cooking reduces the alcohol in wine, but it does not necessarily remove all alcohol. Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable broth to restore the creamy texture.
Serve this gluten-free sun-dried tomato and basil risotto as a vegetarian entrée or pair it with grilled chicken, shrimp, scallops, salmon, steak, roasted vegetables, or a fresh green salad.
