By mamagourmand.com
Creamy Gluten-Free Risotto (Easy Baked Recipe)
6 steps
Prep:10minCook:30min
Learn how to make the creamiest gluten-free risotto with this extra easy, no stir, oven baked recipe! Here you will find important tips for making risotto gluten-free, like which brands are safe, what to watch out for in risotto recipes, and many exquisite flavor additions and modifications!
Updated at: Thu, 21 Nov 2024 12:25:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories270.2 kcal (14%)
Total Fat7 g (10%)
Carbs42.9 g (17%)
Sugars1.5 g (2%)
Protein5.5 g (11%)
Sodium721.4 mg (36%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 350ºF. Begin by heating an oven-proof deep skillet or saucepan (at least 3 quarts) over medium-high heat. If you do not have an oven-proof pan, simply transfer the risotto into a baking dish before transferring to the oven.
Step 2
Add 2 tablespoons butter (reserving remaining tablespoon butter for later) to the pan. Stir in the shallots and sauté for 3 minutes, or until tender.
Step 3
Reduce the heat to medium and add risotto and wine to the pan. Cook and stir for 1 minute.
Step 4
Stir in broth, salt, and black pepper. Raise the heat and bring to boil, stirring occasionally. Once boiling, remove from the heat and cover the pan securely with aluminum foil or a lid.
Step 5
Bake for 30 minutes. Remove the lid and the liquid will mostly be evaporated and the rice should be soft. Stir in the remaining 1 tablespoon butter and parmesan cheese. Serve immediately.
Step 6
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