Ingredients
4 c. low-sodium chicken broth
6 tbsp. unsalted butter, divided
1 small yellow onion, diced
4 garlic cloves, minced
5 tbsp. tomato paste
1 1/2 c. arborio rice
Kosher salt
Freshly ground black pepper
1/2 c. vodka
1/2 c. finely shredded parmesan, plus more for serving
Freshly chopped basil leaves, for garnish
Preparation
It’s got generous amount of that savory, creamy sauce we know and love, a la penne alla vodka.It’s completely gluten free! (Just make sure you check the rice package to confirm that it hasn’t been processed in a facility with meat.If you’re looking to sneak in some vegetables, the dark and leafy variety can easily be folded in the last couple minutes of cooking. Tender greens like spinach and chard will only take a minute or two, while heartier greens like kale will take a bit longer.It can easily be made vegetarian—just swap in vegetable broth! It gives us an excuse to get fancy with our cocktails, thanks to the leftover vodka. Apple cider mules, anyone?
Step 1In a medium saucepan, bring broth and 3 cups of water to a simmer. Step 2Heat a large high-sided skillet over medium-high. Add 2 tablespoons of the butter and the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring 1 minute. Add the tomato paste and cook, stirring, 1 minute. Step 3Stir in the rice. Season with salt and pepper. Cook, stirring, until rice is lightly toasted, about 4 minutes. Pour the vodka into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.Step 4Ladle in 2 cups of the broth. Reduce heat to medium-low and simmer, stirring frequently, until broth is almost completely absorbed. Continue to cook, adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes. Season with salt and pepper.Step 5Stir in the remaining 4 tablespoons of butter and Parmesan into the sauce. Season with salt and pepper. Remove from the heat.Step 6Divide among bowls and top with more parmesan and basil.
It’s got generous amount of that savory, creamy sauce we know and love, a la penne alla vodka.It’s completely gluten free! (Just make sure you check the rice package to confirm that it hasn’t been processed in a facility with meat.If you’re looking to sneak in some vegetables, the dark and leafy variety can easily be folded in the last couple minutes of cooking. Tender greens like spinach and chard will only take a minute or two, while heartier greens like kale will take a bit longer.It can easily be made vegetarian—just swap in vegetable broth! It gives us an excuse to get fancy with our cocktails, thanks to the leftover vodka. Apple cider mules, anyone?
Made this? Let us know how it went in the comment section below!
