Name: Gluten-free Risotto with Mushrooms
Prep time: 5 min
Cook time: 13 min
Total time: 28 min
Yield: 6
Cuisine: American
Ingredients: 3 Tablespoons olive oil; 1 pound mushrooms, sliced; 1/4 cup white wine vinegar; 1/4-1/2 cup sliced chives or scallions or green onions; 1/2 teaspoon salt; 4 cups low sodium vegetable broth; 2 cups uncooked arborio rice

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Creamy gluten-free risotto with mushrooms is an easy to make comfort food. Start to finish, this entire Instant Pot mushroom risotto recipe takes under 30 minutes!

This gluten-free mushroom risotto can be enjoyed as a main entree by 2-3 people or a side dish for 6. Adding cooked shrimp, beef, or chicken would make this a more hearty meal. This Instant Pot risotto is easy to make too!

Is risotto gluten-free?

If risotto is made with a certified gluten-free arborio rice, and no other gluten-containing ingredients are added, then risotto is gluten-free. However, there are definitely ingredients that would not make the risotto gluten-free.

If you are ordering risotto at a restaurant or are a guest at someone’s house that is serving risotto, and you have celiac disease or severe gluten intolerance, here are some things to watch out for to make sure risotto is gluten-free:

Be sure the broth used is gluten-free. Some brands include barley (like this Campbell’s broth in Canada) or are labeled that they can have traces of wheat from cross-contact (common with brands that make chicken noodle soup in same factory). Stick with a broth that is clearly labeled gluten-free.
Be sure no other grains have been used in the risotto in addition to or instead of the rice. Some people make risotto with orzo, which is a pasta. Or with farro or couscous, both gluten-containing grains.
Be sure no malt vinegar is used. Other vinegars are fine, but malt vinegar is not gluten-free. I use white wine vinegar in my recipe.
Be sure no bread crumbs have been added for texture. I’ve found a number of recipes and restaurant dish descriptions that included crispy bread crumbs in their risotto.

Ok, now let’s talk about making risotto gluten-free at home. For making risotto at home, stick with a certified gluten-free arborio rice, you’re on your way to risotto gf!

Notes on Ingredients and substitutions for this Gluten-free Risotto Recipe:

Mushrooms: While I used half white mushrooms and half portabello mushrooms, you can use your favorite mushrooms.
Arborio Rice: Arborio rice is usually used for risotto because it is a short and starchy rice that makes a perfectly creamy risotto. I like using Lundberg Farms certified gluten-free arborio rice bought on Amazon. Carnaroli rice is commonly used in Italy for making risotto but is harder to find here in the US. I did find this gluten-free carnaroli rice on Amazon if you’d like to try it!
Chives: Chives, scallions and green onions can all be used interchangeably in this recipe. Choose which you prefer or can find easily. If you’re not a fan of any of those, feel free to omit.
Vegetable broth: I use and recommend Pacific Foods low sodium gluten-free vegetable broth. The two-pack I linked to would give you enough for this recipe, but if you want to save money and have enough for more recipes, you can get six cartons for a great price here. If you aren’t making this vegan/vegetarian, you could substitute the vegetable broth with chicken broth or chicken stock or beef broth that you have on hand also.
Salt: Since I used a low-sodium broth, I could tell I needed 1/2 teaspoon salt. If you a broth that is not low sodium, I doubt you will need to add any salt at all. You can taste test and stir in any salt you prefer at the end.

This risotto recipe uses white wine vinegar. This makes it suitable for people looking for a risotto recipe without wine if they happen to prefer to avoid using any alcoholic drinks.

Optional add-ins: My recipe doesn’t call for these, but some people like to add garlic, black pepper and parmesan cheese to their risotto.

I use an Instant Pot pressure cooker to make this gluten-free mushroom risotto recipe. Instant Pot risotto is so quick and easy! By using the Instant Pot, this becomes a one-dish meal, as I can both sauté and cook the entire mushroom risotto recipe in the Instant Pot bowl.

How to make this Instant Pot mushroom risotto:

Place Instant Pot on sauté setting. Add the oil to the Instant Pot bowl. Then add the sliced mushrooms, white wine vinegar, chives, and salt.
Use the sauté function on the instant pot to sauté for 4-5 minutes.

Add 2 cups of vegetable broth and all of the uncooked arborio rice. Sauté for an additional 4 minutes. Be careful to stir slightly so the rice does not stick to bottom of the Instant Pot bowl.

Cancel out the sauté mode on the Instant Pot. Add the rest of the vegetable broth. Place the lid on the Instant pot and seal the lid.

Set on high pressure setting for 5 minutes. Once finished, use quick release (be careful as steam is HOT).

Scoop onto plates or into low bowls using a wooden spoon. Serve immediately.

You can garnish with more chives or some parsley if desired.

Made as is, this is a vegan risotto and a vegetarian risotto recipe. It can be served as a full meal for anyone you have that wants a vegan gluten-free risotto.

This gluten-free mushroom risotto would also be a delicious side dish served alongside grilled chicken using my gluten-free chicken marinade. Another recipe for the grill is these flanken ribs. By using the grill for the chicken or ribs, and the Instant Pot for this risotto, you’d have a complete meal without heating up your kitchen!

If you like rice and mushrooms together, I think you’d like to try my gluten-free casserole recipe next. It has rice, mushrooms, chicken and broccoli and is a full-meal.

I hope you’ll enjoy this perfect risotto in the instant pot too!

If you make this and enjoy it, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.

Gluten-free Risotto Recipe:

Yield: 6 servings

Gluten-free Risotto with Mushrooms

Gluten-free Risotto with mushrooms is a delicious gluten-free entree or side dish. This Instant Pot Mushroom Risotto is easy to make too!

This can be enjoyed as a main entree by 2-3 people or a side dish for 6. Adding cooked shrimp, beef, or chicken would make this a more hearty, complete main dish.

Prep Time 5 minutes

Cook Time 13 minutes

Additional Time 10 minutes

Total Time 28 minutes

Ingredients

3 Tablespoons olive oil
1 pound mushrooms, sliced
1/4 cup white wine vinegar
1/4-1/2 cup sliced chives or scallions or green onions
1/2 teaspoon salt
4 cups low sodium vegetable broth
2 cups uncooked arborio rice

Instructions

Place Instant Pot on sauté setting and add the oil to the Instant Pot insert.
Add the sliced mushrooms, white wine vinegar, chives, and salt. Sauté for 4-5 minutes.
Add 2 cups of the vegetable broth and all of the rice. Sauté for an additional 3-4 minutes. Be careful to stir slightly so rice does not stick to bottom of the Instant Pot Insert.
Add the rest of the vegetable broth and close the lid.
Cancel out the sauté mode on the Instant Pot and seal the lid. Place on high pressure for 5 minutes.
Once finished, use quick release (careful, steam is HOT).
Scoop from Instant pot to your bowl for serving or directly onto individual plates.
You can garnish with more chives or scallions or green onions or some parsley.

Notes

I used half white mushrooms and half portobello mushrooms.

I used low sodium broth. If you use a broth that is NOT low sodium, omit the salt called for, and then only add salt if you taste it when finished and feel like it needs some.

If you prefer, you can substitute chicken stock in place of the vegetable stock.