Gluten-Free Risotto Mushrooms
This gluten-free risotto mushrooms recipe is an easy gluten-free risotto recipe made with flavorful mushrooms and arborio rice, creating a healthy creamy risotto without cheese. Using the Instant Pot makes it a quick risotto recipe gluten-free and perfect for those on a homemade vegan risotto with mushrooms diet.
Ingredients
- 3 Tablespoons olive oil
- 1 pound mushrooms, sliced
- 1/4 cup white wine vinegar
- 1/4-1/2 cup sliced chives, scallions, or green onions
- 1/2 teaspoon salt
- 4 cups low-sodium vegetable broth
- 2 cups uncooked arborio rice
Instructions
- Set your Instant Pot to the sauté setting and add the olive oil.
- Once hot, add the sliced mushrooms, white wine vinegar, chives, and salt. Sauté for 4-5 minutes until the mushrooms are softened and fragrant.
- Pour in 2 cups of vegetable broth and add the arborio rice. Stir occasionally to prevent the rice from sticking, cooking for 3-4 minutes.
- Add the remaining vegetable broth and seal the Instant Pot lid securely.
- Cancel the sauté mode and set the Instant Pot to high pressure for 5 minutes.
- When the timer beeps, carefully use the quick release method to release steam (watch out, as the steam is very hot!).
- Open the lid and serve the creamy risotto immediately, garnishing with extra chives or green onions if desired.