Easy Gluten Free Risotto with Peas
This gluten free risotto with peas is an easy Instant Pot recipe that takes a fraction of the time to make, yet tastes like traditional, decadent risotto! Dairy free risotto option included!
Updated with new copy on May 10, 2022!
TABLE OF CONTENTS
What Makes This Recipe Great
I absolutely love making risotto, but let’s be honest, it’s quite time-consuming! Traditional risotto requires a solid 30 minutes of standing over the stove and stirring constantly. Ain’t nobody got time for that!
This Instant Pot version is super simple and takes literally 15 minutes total, with just 5 minutes of hands-on time! You’d never know that I didn’t spend half the afternoon stirring and pouring! This easy gluten free risotto is a recipe you’ll love to make, and the whole family will love to eat. Win-win!
Ingredient Notes
You only need a few simple ingredients to make this gluten free risotto! See the full ingredient list in the recipe card below.
Arborio Rice: This is naturally gluten-free Italian rice that makes incredible dishes like indulgent risotto, seasonal arancini appetizers, or rich rice pudding. You can find it at most grocery stores!
Chicken Broth: My favorite is Kettle & Fire – click here and use code MARY to get 20% off their site! You can also use veggie broth to make this vegetarian or vegan.
Freshly Grated Parmesan Cheese: You can also use Kite Hill dairy-free cream cheese to make this dairy free risotto.
Recipe Step by Step
- Heat the Instant Pot on saute mode. Melt the butter. Add the onions and garlic and saute for 5-7 minutes.
- Next, add the rice and stir it to coat. Add the chicken broth, thyme, and salt and stir well. Lock the lid and cook on high pressure for 6 minutes.
- Quick-release the steam and open the lid. Stir in the peas and parmesan (or Kite Hill cream cheese), and serve with fresh chopped parsley if desired.
Mary’s Tips & Tricks
Extra Veggies: You could also add in some mushrooms- simply sauté them with the onion first!
Dairy Free Risotto: You can also use Kite Hill dairy-free cream cheese to make this dairy free risotto.
Adding Protein: Feel free to add cooked chicken or bacon to this risotto for extra protein!
How to Serve: I love to pair this risotto with my Lemon Butter Sea Bass recipe! The best combo!
Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat over the stove or in the microwave.
FAQs
Good question. I have the 6 qt duo and it’s worked perfectly for all of my recipes. We have a family of 5 and it always holds enough food. That being said, if you have a larger family to feed, you may want to go up to the next size!
If you follow the recipe as is, it’s not vegan. However, with a few swaps, it’s super easy to make this vegan and dairy free risotto! Simply swap the butter for vegan butter, the parmesan cheese for dairy free cream cheese, or a vegan parmesan cheese alternative, and use vegetable broth instead of chicken broth!
The rice used for risotto is naturally gluten free, however, you need to make sure that all the other ingredients used are gluten free as well!
More Instant Pot Recipes
Buffalo Chicken Stuffed Sweet Potatoes
If you try this gluten free risotto and love it, a 5-star rating & review below would mean the world. And don’t forget to share what you make on Instagram and tag me! Happy Cooking 🙂
Recipe by Mary’s Whole Life, Photos by Casey from The Mindful Hapa
Easy Gluten Free Risotto with Peas | Instant Pot
Ingredients
- 2 tbsp butter or olive oil
- ½ onion, diced
- 3 cloves minced garlic
- 1 cup arborio rice
- 2 ¼ cups chicken broth, sub veggie broth for vegetarian or vegan
- ½ tsp dried thyme
- ½ tsp sea salt, more to taste
- ¼ tsp black pepper
- ⅓ cup grated parmesan cheese, or sub 1/3 cup Kite Hill cream cheese for dairy free or omit completely if preferred
- 1 cup frozen or canned peas, thawed/drained
Equipment
Instructions
- Heat the instant pot on saute mode. Melt the butter. Add the onions and garlic and saute for 5-7 mins.
- Add in the rice and stir to coat. Add the chicken broth, thyme, and salt and stir well. Lock the lid and cook on high pressure for 6 minutes.
- Quick release the steam and open the lid. Stir in the peas and parmesan (or Kite Hill cream cheese), and serve with fresh chopped parsley if desired. Enjoy!
21 Comments on “Easy Gluten Free Risotto with Peas”
Pitch-perfect! Truly the easiest and best risotto I have ever made, and best of all, the prep and cook time went very quickly. I served this alongside some broiled shrimp and was able to get dinner on the table in 30 minutes. Thanks so much, Mary!
Thanks Karen!
I don’t have an Instant Pot. Is there a way to make this recipe without one?
Unfortunately without the instant pot it would just be regular risotto on the stove which requires all of the stirring. But yes, you can! You can saute the onions then add the rice and a little broth at a time as you stir for about 20-25 mins.
This was PERFECTION! Made it 2 nights in a row, that’s how easy and good it is. Consistency, flavor are all spot on!
Thanks Jenn!!
This recipe was amazingly easy and sooo delicious. It was shockingly good. My entire family, from
My 80 something step father to my 5 year old daughter loved it. I will be making it agin very soon. Maybe tomorrow because there were no leftovers.
So glad to hear it, Rachel!! Thank you!
Mary,
Can I make this with fresh peas? How?
Thanks,
Anne
Hi Anne! Definitely! Instructions stay the same 🙂
Had this tonight and it was so easy! Paired it with TJs unexpected cheddar chicken sausages for a complete and easy meal. The recipe calls for black pepper but then never tells you when to add it so I added it with the salt.
The perfect side dish for my Valentine’s Day menu! I love risotto but don’t love the hassle of making it. This recipe is so hands off and comes together quickly and delicious each time. It’s my go to risotto recipe now.
FANTASTIC!! Finally, a recipe from a food blogger that I love and turned out as good as I would hope. Note: this is my first recipe I’ve made of Mary’s. I am hoping they are all this good!
I try to eat dairy free so I did make two swaps. I used avocado oil instead of the suggested butter and I used oat cuisine cream instead of the Parmesan or Kite Hill since those aren’t options where I live. I followed the recipe to a T for everything else and it was perfect! I also added the suggested mushrooms and it made the dish.
This is something I can see myself making again and again. I am newly pregnant and finding foods which don’t make me sick is hard but this is a WINNER! Thanks Mary for your hard work on your recipes. I can’t wait to try more!
Absolutely fantastic and so easy. I only had pumpkin kite hill so I didn’t add any cheese or dairy. Soooo good!!!
I have never tried a recipe of yours I didn’t love! I love risotto, and this recipe is so so easy and so delicious!!
I made the meatloaf yesterday and it was DELICIOUS! Definitely a 5*****. Rating. Will definitely be making again.
I’m not typically a fan of peas in anything but was wanting something different than the usual sides I default to. Just like the rest of Mary’s recipes, this was easy and DELICIOUS! My son filled half his plate and went back for more. ❤️
I absolutely LOVE this recipe. It is quick, easy, delicious …. did I mention quick?! We love risotto, but I would rarely make it because it is such a labor of love. This tastes just as wonderful, if not better. It is a staple in my household and one of my husband’s FAVORITES. You could easily do a different vegetable, but the peas work perfectly. I always do frozen and just let them sit in warm water while everything is cooking – stir it in at the end with the fresh grated parm and it. is. perfection.
Easiest one of the simplest and tastiest recipes I have made in a while. So, so good.
Never loved my instant pot more than after enjoying this risotto! just as creamy, cheesy and delicious as your traditional risotto. we topped with mushrooms and vegan sausage, sooo good and hearty!
Thanks Casey!!