Italian Gluten-Free Risotto with Parmesan and Lemon

This Italian gluten-free risotto is a northern Italian–inspired rice dish made with Arborio rice, broth, Parmesan, and lemon. Slow ladling and frequent stirring give it a creamy texture without flour or cream, while lemon brightens the rich cheese; risotto recipes vary by region and household, so the finish can be adjusted to taste.

Ingredients

5 1/2 cups (1.3 L) low-sodium chicken or vegetable broth, labeled gluten-free if needed
1 1/2 cups (300 g) Arborio rice
2 tablespoons (30 ml) extra-virgin olive oil
1 small yellow onion, about 1 cup diced (150 g)
2 tablespoons (28 g) unsalted butter, divided
1/2 cup (120 ml) dry white wine; or use additional broth
1/2 teaspoon (3 g) fine salt, plus more to taste
1/4 teaspoon (1 g) freshly ground black pepper
1 cup (90 g) finely grated Parmigiano-Reggiano
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon finely grated lemon zest (about 2 g)
2 tablespoons chopped flat-leaf parsley (about 8 g), optional

Instructions

Prepare the broth. Pour the broth into a saucepan and warm it over medium heat until steaming, about 5 minutes. Keep it hot over low heat without letting it boil hard. Warm broth helps the rice cook steadily when you add it a ladle at a time.
Soften the onion. Set a heavy, wide saucepan or Dutch oven over medium heat. Add the olive oil and 1 tablespoon (14 g) of the butter. When the butter has melted, add the diced onion and salt. Cook for 4 minutes, stirring often, until the onion is soft and translucent but not browned. Lower the heat if the edges start to color.
Toast the rice. Add the Arborio rice and stir for 2 minutes so the grains are coated with the oil and butter. The edges of the grains should look slightly translucent while their centers remain pale. Do not rinse the rice first: its surface starch helps make the finished risotto creamy.
Add the wine. Pour in the wine and stir for about 1 minute, scraping the bottom of the pan, until most of the liquid has been absorbed. If you prefer to leave out alcohol, use 1/2 cup (120 ml) of the warm broth here instead. The result will be a little less aromatic, but still flavorful.
Cook the rice gradually. Add about 1/2 cup (120 ml) of warm broth and stir gently until nearly absorbed. Continue adding broth in roughly 1/2-cup portions, stirring frequently and letting each addition mostly absorb before adding the next. Keep the risotto at a gentle simmer, not a rolling boil. Continue for about 24 minutes, checking the rice as you go; it should be tender with a slight bite in the center and surrounded by a loose, creamy sauce. You may not need every drop of broth.
Finish off the heat. Take the pan off the burner. Stir in the remaining 1 tablespoon (14 g) butter, grated Parmesan, lemon juice, lemon zest, and black pepper. Taste and add more salt if needed. If the risotto seems too stiff, stir in a splash of warm broth until it flows softly when spooned; if it seems too loose, let it stand briefly and thicken.
Rest and serve. Let the risotto stand for 2 minutes, then fold in parsley if using. Serve promptly while it is creamy and hot, with extra Parmesan at the table. The texture continues to thicken as it sits, so loosen it with a little broth rather than cooking it until dry.

Tips

Check labels for gluten cross-contact. Plain rice is naturally gluten-free, but broth, seasoning blends, and grated cheese can be exposed to gluten during processing or handling. If cooking for someone with celiac disease or a serious sensitivity, choose products labeled gluten-free and use clean pans, utensils, and a grater.
Keep the broth warm. Cold broth cools the pan each time it is added and can slow the cooking. A small saucepan beside the risotto pot makes it easy to add warm liquid without interrupting the simmer.
Stir often, not constantly. Stirring regularly releases starch and helps the rice cook evenly, but you do not need to stand over the pot moving it without a break. Keep the heat gentle, scrape the base of the pan, and stir more frequently as the rice thickens.
Grate the cheese finely. Finely grated Parmesan melts smoothly into the rice. Pre-grated cheese may contain anti-caking ingredients and can melt less evenly, so check its label and use freshly grated cheese when convenient.

Serving Suggestions

Serve this risotto as a first course in an Italian-style meal or as a main dish in generous bowls. A crisp green salad dressed with olive oil and vinegar provides a fresh contrast to the buttery rice. Roasted asparagus, green beans, or sautéed spinach also work well; keep vegetable sides simply seasoned so they do not compete with the lemon and Parmesan.

For a more substantial plate, pair it with roasted vegetables or grilled chicken. If serving chicken, cook it separately and check the thickest part with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Set extra Parmesan and black pepper on the table, and serve the risotto as soon as it is ready rather than leaving it to sit while other dishes finish.

Variations

Make it vegetarian. Choose vegetable broth and check that the Parmesan suits your dietary needs. Traditional Parmigiano-Reggiano is made with animal rennet, so a vegetarian hard cheese labeled gluten-free is a practical substitute. It may taste milder or saltier, so add it gradually and taste before seasoning further.

Add vegetables. Stir in 1 cup (150 g) of cooked peas during the final 2 minutes, or fold in 1 cup (150 g) of sautéed mushrooms when you add the cheese. For asparagus, cut 1 cup (about 130 g) into small pieces, blanch or sauté it until just tender, then fold it in at the end. Cooking vegetables separately keeps their color and texture from getting lost in the rice.

Use another Italian hard cheese. Grana Padano can replace the Parmesan in the same quantity. It is often a little milder, so a small extra sprinkle at serving can add more savory flavor. Pecorino Romano is another option, but it is saltier and sharper; start with about 3/4 cup (70 g), taste, and adjust rather than automatically using the full Parmesan amount.

Skip the wine or change the citrus. Replace the wine with an equal amount of broth for an alcohol-free version. For a softer citrus note, use only the zest and leave out the lemon juice; for a brighter finish, add the juice gradually so the acidity does not overwhelm the cheese. These small changes keep the same creamy rice base while letting you tailor the flavor.

Storage and Reheating

Risotto is best freshly made because the rice continues to absorb liquid and becomes firmer as it cools. If you have leftovers, transfer them to a shallow, covered container and refrigerate within 2 hours of cooking. Properly refrigerated, they keep for 3 to 4 days. Do not leave the pot at room temperature for an extended period while serving.

To reheat, put a portion in a saucepan with 1 to 2 tablespoons (15 to 30 ml) of broth or water per cup of risotto. Warm over medium-low heat, stirring often, until steaming throughout; add more liquid a little at a time if it remains dense. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir between them so the portion warms evenly. Freeze leftovers for up to 2 months if needed, though thawed risotto may be softer and less silky. Thaw in the refrigerator before reheating.

Frequently Asked Questions

Is risotto naturally gluten-free?

Rice itself does not contain gluten, and this recipe uses no wheat flour. However, packaged broth, cheese, or other additions can have gluten cross-contact or ingredients, so check labels carefully when serving someone who needs a gluten-free meal. Also use clean cookware and utensils if they may have touched wheat-based foods.

Can I use long-grain rice instead of Arborio?

Arborio is the easiest widely available choice because its starch helps create the creamy consistency associated with risotto while the center stays pleasantly firm. Carnaroli or Vialone Nano are good Italian alternatives if available; they may absorb liquid differently, so check texture as you cook. Long-grain rice will not release the same starch and usually produces a looser, less creamy dish, so it is not a direct substitute.

Do I have to stir risotto constantly?

No. Stir every 30 seconds or so, and more often toward the end, to distribute heat and help release starch. You can briefly step away while the broth simmers, but avoid leaving the pan unattended for long because the bottom can catch and the rice may cook unevenly. Keep the heat moderate and add broth before the pan becomes completely dry.

Can I make this recipe without wine?

Yes. Replace the 1/2 cup (120 ml) of wine with the same amount of warm broth. Wine contributes acidity and aroma, so the finished risotto may taste a little rounder without it. The lemon juice and zest still provide brightness; add the juice to taste at the end.

Can I make risotto ahead of time?

It is possible, but the texture is most enjoyable straight from the pan. For a short head start, cook the rice until it is just shy of tender, spread it in a shallow layer to cool promptly, and refrigerate it within 2 hours. Finish it soon afterward in a pan with hot broth, then add the butter, cheese, and lemon. For best texture, do not leave cooked rice at room temperature while waiting to serve.

Why did my risotto turn out too thick or too firm?

Rice can absorb different amounts of liquid depending on the pan, heat, and variety. If it is firm in the center, continue cooking with warm broth in small additions until tender. If it is cooked but thick, stir in a splash of broth just before serving. The ideal finished risotto should spread gently on a plate rather than hold a stiff mound.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).