Making gluten-free mushroom risotto is super easy in your Instant Pot!
Start by sautéing mushrooms with olive oil, white wine vinegar and chives until they’re golden.
Then add Arborio rice and veggie broth, pressure cook for just 5 minutes, and voila!
The secret to amazing texture? Don’t stir those mushrooms too much while they’re browning.
This naturally gluten-free dish turns out creamy and delicious every time.
Stay tuned for favorite variations and serving suggestions!
Ingredients
- Olive oil
- Mushrooms
- White wine vinegar
- Chives or Scallions
- Salt
- Low sodium vegetable broth
- Arborio rice
Recommended Tools
- Instant Pot:
The star of this no-fuss recipe that cooks risotto to perfection in just 5 minutes under pressure.
- Chef’s Knife:
Makes quick work of slicing mushrooms and chopping chives for both cooking and garnish.
- Cutting Board:
Provides a stable surface for prepping all your ingredients before they go into the pot.
- Measuring Cups:
Ensures you add the right amount of broth, rice and wine vinegar for perfectly balanced flavors.
- Wooden Spoon:
Essential for sautéing mushrooms and stirring the finished risotto without scratching your Instant Pot.
- Serving Bowl:
A beautiful bowl lets you present this creamy risotto in style with its garnish of fresh chives or parsley.
Instructions fo gluten-free mushroom risotto
Let’s get cooking with this super easy mushroom risotto that’s totally gluten-free!
1. Heat 3 tbsp olive oil in your Instant Pot on the sauté function until it’s nice and hot.
2. Toss in 1 lb of sliced mushrooms, 1/4 cup white wine vinegar, 1/4–1/2 cup sliced chives or scallions (depending on how much you love that oniony flavor!), and 1/2 tsp salt.
Sauté everything together for 4–5 minutes until those mushrooms start to release their magical flavor.
3. Add 2 cups of your low sodium vegetable broth and 2 cups of uncooked Arborio rice to the pot.
Give it a good stir and sauté for another 3–4 minutes. This step helps wake up the rice and get those starches flowing!
4. Pour in the remaining 2 cups of broth, seal your Instant Pot, and set it to high pressure for just 5 minutes.
That’s right—only 5 minutes for perfect risotto! No standing over the stove for 30 minutes stirring constantly. Woo-hoo!
5. When the timer beeps, do a quick release of the pressure.
Careful with that steam—it’s hot!
6. Give your risotto a good stir.
It should be creamy, dreamy, and absolutely delicious.
7. Serve it up while it’s hot!
Sprinkle some extra chives on top for color and a little flavor boost, or throw on some fresh parsley if you’re feeling fancy.
Remember to double-check that your vegetable broth is certified gluten-free if you’re cooking for someone with celiac disease or gluten sensitivity.
Safety first, flavor second!
Pro Tips
For the perfect mushroom texture in your risotto, resist the urge to stir the mushrooms during the initial sauté and instead let them develop a golden crust before adding the vinegar and chives.
This simple technique prevents mushrooms from becoming soggy and concentrates their earthy flavor throughout the dish.
Substitutions & Variations
This simple mushroom risotto recipe serves as a perfect canvas for adding your own creative touches to suit various dietary needs or taste preferences.
- Mushroom Medley: Swap the standard mushrooms for a mix of wild mushrooms like shiitake, oyster and porcini for deeper earthy flavors and interesting textures.
- Dairy Addition: Stir in 2-3 tablespoons of dairy-free butter or 1/4 cup nutritional yeast at the end for a creamier finish without compromising the gluten-free status.
- Protein Boost: Add 1 cup of cooked chickpeas or white beans when you stir the finished risotto for added protein and heartiness.
- Herb Infusion: Replace chives with fresh thyme, rosemary or sage for a different aromatic profile that complements the mushrooms beautifully.
- Veggie Upgrade: Fold in 2 cups of fresh spinach, peas or roasted butternut squash right after cooking to add color, nutrition and variety.
Leftovers & Storage Tips
Although risotto is best enjoyed fresh from the pot, your leftover mushroom risotto can still be delightful with proper storage and reheating.
Store it in an airtight container in your fridge for up to 3 days.
When you’re ready to eat, add a splash of broth before microwaving to restore that creamy texture.
Don’t freeze it—trust me, the texture suffers tremendously!
Serve With Crusty Bread
Gluten-Free Mushroom Risotto
A creamy, no-fuss Instant Pot mushroom risotto that's naturally gluten-free and perfect for weeknight comfort food.
- 3 tbsp olive oil
- 1 lb mushrooms, sliced
- 1/4 cup white wine vinegar
- 1/4-1/2 cup sliced chives or scallions
- 1/2 tsp salt
- 4 cups low sodium vegetable broth
- 2 cups uncooked Arborio rice
- Extra chives or parsley for garnish
- Heat oil in Instant Pot on sauté setting.
- Add mushrooms, vinegar, chives, and salt, and sauté for 4-5 minutes until mushrooms begin to soften.
- Add 2 cups broth and rice, then continue to sauté for 3-4 minutes.
- Add remaining broth, seal the Instant Pot, and cook on high pressure for 5 minutes.
- Quick release the pressure when done.
- Stir the risotto well and serve immediately.
- Garnish with extra chives or parsley if desired.
- Ensure you're using gluten-free broth for complete gluten safety.
