Found a recipe on the ExpertFoods website.. http://www.expertfoods.com/Recipes/rec-risotto.html It uses their Not/starch thickener to give creaminess to the broth. I believe Judi Island Girl carries the Not/starch - check her posts in the Low-Carb Co-op forum for ordering information.

If you can't wait for the order to arrive, you might try xanthan gum. You can buy this wherever gluten-free baking supplies are sold .... I've seen it at Bulk Barn, and Loblaws Superstore (in the health food section). 1/2 tsp should be enough to thicken 1 cup of liquid, hot or cold. Just stir like crazy to get the lumps out!! It gives more of a "gelled" texture rather than creamy, but it's better than soupy "risotto"...

Doreen