Gluten-Free Tomato Risotto

Indulge in the rich, creamy goodness of Gluten-Free Tomato Risotto, a comforting one-pot dish that’s perfect for weeknights or special occasions. This Italian-inspired recipe combines tender Arborio rice simmered in a flavorful medley of fresh tomatoes, tomato paste, and gluten-free white wine, creating a vibrant and aromatic base. Enhanced with parmesan cheese and a sprinkle of fresh basil, this risotto achieves a luxurious, velvety texture that promises to delight every bite. With simple ingredients, easy-to-follow steps, and no gluten in sight, it's an excellent choice for those with dietary restrictions who still crave bold, savory flavors. Ideal as a hearty vegetarian main course or a stunning side dish, this Tomato Risotto is as satisfying as it is versatile.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable broth in a small saucepan over low heat and keep it warm while preparing the risotto.

Step 2

In a large skillet or wide saucepan, heat the olive oil over medium heat.

Step 3

Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally until softened.

Step 4

Add the minced garlic and cook for an additional 1–2 minutes, being careful not to let it brown.

Step 5

Stir in the Arborio rice and toast it for 2–3 minutes, ensuring every grain is coated in oil and begins to turn translucent.

Step 6

Deglaze the pan by adding the gluten-free white wine. Stir constantly until the wine has mostly evaporated.

Step 7

Add the diced tomatoes and tomato paste, stirring well to combine.

Step 8

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.

Step 9

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.

Step 10

Once the risotto is creamy and cooked to your desired consistency, stir in the grated Parmesan cheese, chopped basil, salt, and black pepper.

Step 11

Taste and adjust seasoning if needed. If the risotto is too thick, stir in a small amount of broth to loosen it.

Step 12

Remove from heat and let the risotto rest for 2 minutes before serving.

Step 13

Serve warm, garnished with additional Parmesan cheese and fresh basil if desired.

Nutrition Facts

Serving size	1988.9 grams (1988.9g)

Amount per serving	% Daily Value*
Calories	1470

Total Fat 52.90g	68%
Saturated Fat 15.40g	77%
Polyunsaturated Fat 5.80g
Cholesterol 45mg	15%
Sodium 3788mg	165%
Total Carbohydrate 186.70g	68%
Dietary Fiber 20.70g	74%
Total Sugars 35.90g
Protein 47.10g	94%

Vitamin D 0IU	0%
Calcium 715mg	55%
Iron 8mg	44%
Potassium 3317mg	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.

Source of Calories

Fat: 33.7%

Protein: 13.3%

Carbs: 52.9%