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
Ingredients
  • 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
Instructions
  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.