Easy dinner recipes: Three risotto ideas for gluten-free Wednesday

Risotto with sugar snap peas and prosciutto
Cut into pieces and stirred into a prosciutto-based risotto, sugar snap peas add a surprising crunch to what is really a souped-up risi e bisi.
Recipe: Risotto with sugar snap peas and prosciutto
(Los Angeles Times)

Looking to cut a little gluten out of your diet? Even if you haven’t eliminated it entirely, it doesn’t hurt to go gluten-free one day a week. And you can’t go wrong with rich and creamy risotto. Check out these tempting options for gluten-free Wednesday.

Risotto with sugar snap peas and prosciutto: It’s a perfect dish for spring. Sugar snap peas are added at the tail end when cooking a prosciutto-based risotto, stirred in shortly before folding in butter, chives and Parmesan cheese. The colorful peas lend both a bright green color and a distinctive crunch.

Celestino’s wild mushroom risotto: Wild mushrooms give this dish a wonderfully rich, earthy flavor. Arborio rice (available at Italian grocery stores and most supermarkets) is high in starch and provides the creamy characteristic of risotto. If you’ve never cooked risotto, this is a good dish to start with. Note that the mushrooms need some advance soaking time; go ahead and start them in the morning as they can soak all day so they’re done when you’re ready to start dinner.

Lemon risotto: Sometimes you don’t need to add a lot of ingredients to coax great flavor out of risotto, as you’ll see with this simple preparation, combining notes of fresh lemon, Parmesan cheese and parsley in a recipe that comes together in only 45 minutes. You can find the recipe below.


If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent) and/or are produced in facilities that also process gluten-based products. Some ingredients, such as mushrooms (mushroom spores are grown on gluten grains) and certain cheeses may not be suitable for those particularly sensitive to trace gluten.


Total time: 45 minutes | Serves 4

    2 tablespoons butter
    1 tablespoon olive oil
    1/2 cup finely chopped onion
    2 cups arborio rice
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/2 cup white wine
    5 to 6 cups hot chicken broth
    1 tablespoon grated lemon peel
    1/4 cup grated Parmesan cheese
    2 tablespoons chopped Italian parsley, divided


1. Heat the butter and oil in a large, heavy-bottomed saucepan until melted. Add the onion and saute until tender, about 5 minutes.

2. Add the rice and stir to coat it with the oil and butter. Add the salt and pepper and saute 1 minute.

3. Add the wine and bring the mixture to a simmer over medium heat. Cook until the wine is absorbed, 1 to 2 minutes.

4. Add 1 cup hot broth and cook over medium heat, stirring, until the broth is almost absorbed. Continue adding broth a half-cup at a time, cooking and stirring until the rice is tender, about 20 to 25 minutes.


5. Stir in the lemon peel, Parmesan and 1 tablespoon parsley.

6. Spoon the risotto into a bowl and sprinkle with the remaining parsley.

Each serving: 549 calories; 16 grams protein; 83 grams carbohydrates; 3 grams fiber; 13 grams fat; 6 grams saturated fat; 19 mg. cholesterol; 1,553 mg. sodium.

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