Fusion Cooker Mushroom Risotto with Sweet Peas (Stovetop & Slow Cooker Methods Included)
Fusion Cooker Mushroom Risotto is probably the laziest, yet amazing risotto recipe I’ve ever created. It’s like making the risotto in a slow cooker but all the pre-cooking is also done in the same cooker. No babysitting required.
I absolutely adore this big, white, and fat rice called Arborio rice and I love cooking it. But that’s not the reason I made this Fusion Cooker mushroom risotto three times in a week.
The real reason is that I am legitimately worried that I will starve after getting four of my wisdom teeth out tomorrow. I am freaking out.
You see, I am usually the cook in the house. However, I don’t see myself in the kitchen after the surgery as I would probably be half high from the sedation and look like a chipmunk for the rest of the day. So who is going to cook for me?
There’s only one person – my dear husband.
My mission this past week is to train Han to cook my favorite risotto so that I can just let it melt in my mouth and swallow it after my wisdom teeth removal. Hence, we practiced three times and I am finally at the point that I think everything will be okay.
Obviously, this is a lazy mushroom risotto recipe. I don’t expect Han to stand in front of the stove, adding only 1/2 cup broth in the risotto at a time and stirring patiently for the rice to absorb the broth, then do it again and again. Han is a sweet man. I know he will do it for me. But I also know he will do it with a book in his hand.
In case of any potential hazard, I created this Fusion Cooker mushroom risotto recipe. The plan is to put everything in the Fusion Cooker before my dental appointment, set it and leave the house. So by the time we come back, the risotto will be ready and neither of us needs to worry about what to eat.
Don’t confuse the Fusion Cooker with a slow cooker. Let me show you the difference by walking you through the simple steps to make this delicious mushroom risotto. You are going to use the Fusion Cooker as a stovetop as well as a slow cooker for this recipe.
First, use the waterless pot and select the “Cook” mode, level 4 as if you are cooking on the stove over medium-high heat. The waterless pot is your stockpot or saucepan in this case. You heat up 3 tablespoons extra virgin olive oil in the pot, then you sauté your onions and let it sweat for 2 minutes. Toast the Arborio rice at this point, in the same pot, until lightly browned. Now it’s time to add white wine. Keep stirring until the alcohol evaporates. Stir in mushroom and cook for 1-2 minutes.
Note that all of the cooking is done in the Fusion Cooker. If you use a slow cooker, you’ll have to do the above steps on the stove and then transfer everything to a slow cooker. At least two pots need to be washed after you are done – the pan you use to toast the rice and the slow cooker.
Now, let’s continue. It’s time to add broth. For 1 cup of Arborio rice, you will need 3 cups of broth. I love using bone broth for my risottos. Pour it directly onto all ingredients in the waterless pot. Cover with the glass lid. Now you are going to switch the cooking mode to “Soup.” The transformation happens just with a couple touches on the control penal. Once you press “Start,” you can safely walk away. The Fusion Cooker will handle the rest for you.
It takes about 1 hour and 30 minutes to cook the risotto in a Fusion Cooker. When it’s done, even if you are not there to turn the cooker off. It’ll automatically shut down after 30 minutes, which is one of the safety features that I love about the Fusion Cooker.
Would you like to learn more about this multifunctional cooker that does the job of a grill, oven, stove, steamer, slow cooker, pressure cooker, sauté/grilling pan? Join our free official Facebook group here and see how others use the Fusion Cooker to make cooking truly easy.
Don’t have a Fusion Cooker yet but still want to make this risotto? I’ve got you covered. Check out the stovetop method and the slow cooker method in the notes section of the recipe below. Hope you enjoy!
Off to buy some mushrooms for tomorrow. Wish me luck with the wisdom teeth removal.Print
One-pot, real simple, no babysitting, yet still delicious mushroom risotto recipe made in a Fusion Cooker.
- 3 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 1 small onion, diced
- Salt to taste
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 pound baby bella mushrooms, sliced
- 3 cups bone broth
- 1 cup frozen sweet peas
- 1/4 cup freshly grated parmesan cheese
- Freshly cracked black pepper
- Chopped parsley leaves for garnishing
- Using the waterless pot of a Fusion Cooker, set cooking mode to “Cook” and select level 4. Add oil in the pot and let it heat up.
- Once the oil is hot, around 2 minutes, place garlic and onion in the pot. Add a pinch of salt. Use a wooden or silicone spatula, sauté and let the onion sweat for about 1-2 minutes.
- Add Arborio rice. Toast the rice in the pot for 1 or 2 minutes, stirring constantly, until lightly brown.
- Stir in wine. Cook until the alcohol evaporates, stir often.
- Add mushroom into the pot, stir and cook for another 1-2 minutes.
- Pour broth over all ingredients in the pot. Cover with the glass lid. Switch cooking mode to “Soup.” Press “Start.”
- 10 minutes before the cooking is done, the Fusion Cooker will make a beeping sound to remind you. Add frozen peas and give the risotto a gentle stir at this point. Cover again and let it finish cooking.
- Once the risotto is done, stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper and garnish with parsley leaves. Enjoy!
Stovetop Method: Heat olive oil over medium-high heat in a large saucepan. Follow the instructions from step 2 to 5. Then add 1 cup broth in the pan and bring to a boil, stir constantly. Reduce heat to low and simmer until the broth is absorbed by the rice. Add 1 cup broth at a time, simmer until all broth is absorbed. Turn off the heat, stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper and garnish with parsley leaves.
Slow Cooker Method: Heat olive oil over medium-high heat in a large saucepan. Follow the instructions from step 2 to 5. Transfer to a slow cooker. Add 2 cups broth in the slow cooker. Cover and cook on high for 1.5 hours. Turn off the cooker. Stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper and garnish with parsley leaves.
- Serving Size: 1
- Calories: 353
- Sugar: 3.5g
- Sodium: 624mg
- Fat: 12g
- Saturated Fat: 1.9g
- Carbohydrates: 47.1g
- Fiber: 3.4g
- Protein: 9.9g
- Cholesterol: 47.1g
Keywords: fusion cooker mushroom risotto
About the Author
Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.