Say hello to your new comfort food obsession! This creamy gluten-free risotto is living proof that rice can be just as fancy as your favorite pasta. And trust me, it’s more fun to eat than you might think! 🍅

Gluten-Free Creamy Tomato Basil Risotto

Claire Bennett

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Prep Time 10

Cook Time 30

Total Time 40

Course Comfort Food Classics (Made Gluten-Free)

Servings 4 servings

Ingredients

1 tbsp olive oil extra virgin preferred
1 medium large onion finely diced
3 cloves garlic minced
1 cup certified gluten-free arborio rice
4 cups low-sodium vegetable broth keep warm on the stove
1 can diced tomatoes 14.5 oz, drained
1/2 cup heavy cream or dairy-free substitute
1/2 cup fresh basil chopped, plus more for garnish
1/2 cup Parmesan cheese grated, or dairy-free alternative
salt to taste
pepper to taste

Instructions

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent. Don’t let it brown — we’re going for sweet, not charred!
Add the minced garlic and cook for 1 more minute until fragrant. Then, stir in the arborio rice, letting it toast for 2 minutes while stirring. This little step will kick up the flavor!
Start adding the warm vegetable broth, one ladleful at a time. Stir consistently until the rice absorbs nearly all the liquid before adding more. Repeat this until the rice is al dente, about 18-20 minutes.
Once the rice is cooked to perfection, stir in the diced tomatoes, heavy cream, fresh basil, and Parmesan cheese. Season with salt and pepper to taste. Let it simmer gently for 2-3 more minutes to combine the flavors.
Serve hot, garnished with extra basil and a generous sprinkle of cheese. Your cozy Italian dinner is ready!

Notes

Substitutions & Variations:

Dairy-Free: Use coconut cream instead of cheese and stir in nutritional yeast for that cheesy flavor.
Lower Sugar: Use low-sodium vegetable broth and skip the extra salt to reduce sodium overall.
Add Spinach: Stir in 1 cup of fresh spinach right at the end for some extra green goodness.

Claire's Gluten-Free Baking Notes:

For this risotto, use certified gluten-free arborio rice — it's essential for that creamy texture. Be sure to stir frequently; this isn’t the time for multitasking! Store leftovers in the fridge for up to 3 days or freeze for up to 1 month. Just add a splash of broth when reheating to bring it back to life. Not all risottos need to be served hot; this one is equally delicious at room temperature!

Tips:

Make sure to use warm broth; it helps the rice cook evenly. Stir until the rice is al dente — it should have a slight bite to it! Don’t skip the fresh basil; it brings the whole dish to life with a burst of flavor.

Keyword creamy pasta alternative, gluten-free risotto, Italian comfort food, rice recipes

Nutrition Facts

Calories: about 389 kcal per serving

Step-by-Step Instructions

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent. Don’t let it brown — we’re going for sweet, not charred!
Add the minced garlic and cook for 1 more minute until fragrant. Then, stir in the arborio rice, letting it toast for 2 minutes while stirring. This little step will kick up the flavor!
Start adding the warm vegetable broth, one ladleful at a time. Stir consistently until the rice absorbs nearly all the liquid before adding more. Repeat this until the rice is al dente, about 18-20 minutes.
Once the rice is cooked to perfection, stir in the diced tomatoes, heavy cream, fresh basil, and Parmesan cheese. Season with salt and pepper to taste. Let it simmer gently for 2-3 more minutes to combine the flavors.
Serve hot, garnished with extra basil and a generous sprinkle of cheese. Your cozy Italian dinner is ready!