Main Dish | August 21, 2019

Risoni Risotto

Creamy, delicious italian inspired  gluten-free risotto made from Explore Cusine’s risoni. Made with chickpea Risoni, sun dried tomatoes, basil, artichoke and fresh parmesan cheese! It’s a meal that feels so gourmet.

This post is sponsored by Explore Cuisine, recipe and opinions are my own. 

risoni risotto in shallow pan


Risotto is an Italian dish made with rice, pasta (or today I’m using Risoni). It’s cooked with broth, spices, even your choice of meat to create a creamy, savory dish.


  1. EXPLORE CUISINE chickpea or lentil risoni
  2. shallot
  3. garlic
  4. sun dried tomatoes
  5. artichoke hearts
  6. parmesan cheese
  7. broth
  8. fresh basil

ingredients for risotto


Explore Cuisine makes delicious alternatives to pasta. Not only for people like me with dietary restrictions against gluten but they are also great substitutes for you if you are looking for healthier, organic options for you and your family. They taste delicious and have textures very similar to pasta! They are naturally high in plant-based protein, a good source of fiber and have 12 grams of protein per 2 ounce servings. Perfect for risotto, salads, soups and even sushi! My biggest pro-tip when cooking with chickpea pasta has been to make sure you rinse the starches off after your cooked them as the box direct.


Because this is made from a chickpea pasta you will want to cook it first according to the directions on the package and rinse it well.

cooked and rinsed risoni

STEP 2: In a large pan heat a few tbs of olive oil. Add your shallot, garlic and sun dried tomatoes and let them cook for a few minutes in the oil until the shallot softens.

onion, garlic and sun dried tomatoes in pan

Add in your broth, pasta, artichokes, cheese and risoni.

risoni, artichokes, parmesans cheese and broth

Stir over med-low heat until the broth is absorbed.

large circular pan with risotto topped with basil

Top with fresh basil, and serve with your favorite toasted crusty bread!


YES! You can add shrimp, fish, chicken or any other meat you like. For delicate sea food like shrimp you can quickly cook up in the oil with shallot, garlic and tomatoes. a few minutes on each side, remove from pan and add again later after risotto has finished. Other meats prepare before hand and stir in when risotto is finished also.

risoni risotto in shallow pan


5 from 3 votes
risoni risotto in shallow pan
Risoni Risotto
Cook Time
30 mins

creamy gluten free risotto

Course: Main Dish
Cuisine: Italian, Italian American
Keyword: creamy risotto
Servings: 6
Calories: 124 kcal
Author: Stephanie
  • 1 box Explore Cuisine Risoni
  • 2-4 tbsp olive oil
  • 1 shallot chopped
  • 2 garlic cloves chopped
  • 1/2 cup sun dried tomatoes chopped
  • 1 1/2 cup broth of choice
  • 1/2 cup parmesan cheese + more for topping
  • 1/2 cup fresh basil chiffonade
  • 1/2 cup quartered artichoke hearts add more if desired
  • 1 tsp salt
  • salt and pepper to taste
  1. Cook risoni according to package instructions. Thoroughly rinse risoni and set aside. In large pot heat oil on med-high heat add shallot, garlic and sun dried tomatoes. cook for a few minutes until shallot starts to soften and become translucent. 

    Add in rinsed risoni, broth, parmesan cheese, salt and artichokes. Turn heat down to low and stir until broth is combined and rosini is nice and creamy. Top with fresh basil and serve.

Recipe Notes

If risotto is feeling a little too thick or sticky add more broth until it is your desired consistency. 


If you are not a fan of artichokes or sun dried tomatoes you can sub them for other favorite vegetables! you can also add meat and use chicken or beef broth as a sub for vegetable broth. 

Nutrition Facts
Risoni Risotto
Amount Per Serving
Calories 124 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 843mg37%
Potassium 342mg10%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 543IU11%
Vitamin C 8mg10%
Calcium 117mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


6 thoughts on “Risoni Risotto

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  1. 5 stars
    This recipe is to die for! Not only does the combination of everything look & sound amazing, I love the fact that the ingredients are simple and common ingredients found in most kitchens. I will certainly add this in the menu rotation in my house.

  2. Great recipe and great contest but I’m not giving access to my computer information to any outside contest companies so I am unable to enter… too bad… the pan would have made a great addition to my All-Clad collection…

  3. Today I am loving the Baja Beer Batter Tacos recipe. We had an end of season fishing trip two days ago and filled out our limit on walleye. Tomorrow is my husbands birthday, so fish fry it is. This recipe along with the white sauce (who knew it was that easy) will be a hit.

  4. 5 stars
    I wish I had seen this recipe earlier today. We love Mahi-Mahi and have it as often as we can…but I’ve been making it the same old way I always do, and it has been getting boring. This looks like a swell take on a fall fish dish! *print* ;)