Print

Fusion Cooker Mushroom Risotto with Sweet Peas (Stovetop & Slow Cooker Method Included)

One-pot, real simple, no babysitting, yet still delicious mushroom risotto recipe made in a Fusion Cooker.

  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x
  • Category: Main, Gluten Free, Vegetarian
  • Method: Fusion Cooker
  • Cuisine: Italian

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Add Arborio rice. Toast the rice in the pot for 1 or 2 minutes, stirring constantly, until lightly brown.
  4. Stir in wine. Cook until the alcohol evaporates, stir often.
  5. Add mushroom into the pot, stir and cook for another 1-2 minutes.
  6. Pour broth over all ingredients in the pot. Cover with the glass lid. Switch cooking mode to “Soup.” Press “Start.”
  7. 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.
  8. Once the risotto is done, stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper and garnish with parsley leaves. Enjoy!

Notes

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.

Nutrition

Keywords: fusion cooker mushroom risotto

145 Shares
Yum4
Pin137
Share4
Tweet