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Gluten Free Risotto

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Risotto is one of the classic Italian dishes. This gluten free risotto is so creamy and filling, and its a crowd pleaser for sure.

Ingredients

Scale
  • 2 packages GF diced Pancetta
  • 1 Tbsp Olive Oil
  • 2 32 ounce Low Sodium GF Chicken Stock ((Organic if possible))
  • 2 15 ounce Butternut Squash Puree in a can ((Organic if possible))
  • 1 package Baby Bella Mushrooms ((sliced))
  • 1 head Asparagus-chopped into even pieces
  • 2 medium Shallots ((finely chopped))
  • 3 Tbsp Butter
  • 2 cups Arborio Rice ((GF))
  • 1 cup Parmesan Cheese
  • 1 8 ounce Mascarpone cheese

Instructions

  1. Heat up two containers of low sodium Chicken Stock and 2-15 oz cans of Organic Butternut Squash puree in a stock pot on medium heat. Stir well to combine.
  2. Saute the pancetta with 1 Tbsp of olive oil on medium heat until nice and crispy about 10 minutes. Remove the pancetta using a slotted spoon and put in a bowl that has paper towel to absorb the oil.
  3. Boil cut asparagus in salted water for 5 minutes. Remove from heat and set aside until the arborio rice is fully cooked.
  4. Add 1 Tbsp of butter to the dutch oven and saute on medium heat- then add the sliced baby bella mushrooms until soft about 5 minutes. Remove from heat and set aside.
  5. Remove the excess oil from the dutch oven and add 2 Tbsp of butter. Add the finely chopped shallots and saute for a couple minutes until soft.
  6. Add 2 cups GF arborio rice and saute for about 2 minutes and let the rice lightly toast up.
  7. Add one ladle of chicken stock at a time and stir till most of the liquid is gone. I keep the cook top close to medium heat. If you find that the arborio rice is cooking too fast or browning, turn the stove down a little bit. Then add another ladle. Repeat till most or all of the stock is gone. Frequent stirring is crucial to making good risotto.
  8. Once the risotto is al dente, add the 8 ounces mascarpone cheese and 1 cup of grated parmesan cheese. Add the cooked pancetta, mushrooms and asparagus. Stir to combine everything.
  9. Add 2 Tbsp of Herbs de Provence. Stir and serve.

Notes

  • Make sure you do not cook the arborio rice on too high of heat.  I would not go higher than medium heat.  I usually cook mine slightly under medium heat.  I have an induction cook top- so mine tends to cook faster.
  • This is a double batch so that you can have left overs for lunch or for another dinner.
  • This can be made 100 percent vegetarian.  Just add mushroom stock or your favorite vegetable stock and omit the pancetta.  I do find that the mushroom stock adds a little more robust flavor than vegetable stock.  It is still delicious without the meat.
  • Eat as soon as its done.  Risotto tastes the best right after it’s al dente.  Do no not over cook arborio rice.  You do not want to eat mushy rice.

 

 

 

Find it online: https://glutenfreefromhome.com/gluten-free-risotto/