Dinner

Mushroom Risotto

Prep 5 mins
Total 21 mins

Easy
Serves 4

A delicious creamy mushroom risotto, perfect for a quick and easy mid-week meal. The wine is optional and can be left out if you prefer.

Compatible with

Ninja Foodi 7-in-1 Multi-Cooker 6L
Recipes Buy

Contains Milk/Dairy

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

1 tbsp Olive Oil
1 Onion (peeled and diced)
1 Garlic clove (peeled and chopped)
400g Mixed mushrooms
300g Risotto rice
1L Hot vegetable stock
75ml White wine
75g Grated parmesan

Utensils

Step 1

Select SEAR/SAUTÉ and select HIGH. Press START/STOP and allow the pot to heat up for 3 minutes. Add the oil and onions, mix with a wooden spoon and cook for 2-3 minutes.
Step 2

Add the garlic and mushrooms and cook for another 3-4 minutes until the mushrooms have softened.
Step 3

Add the rice and allow to cook for a minute, then add the stock and wine and bring to the boil. Press START/STOP.
Step 4

Assemble the pressure lid, making sure the pressure release valve is the SEAL position.
Step 5

Select PRESSURE and set to HIGH and set the time to 8 minutes. Press START/STOP to begin.
Step 6

When pressure cooking in complete, allow pressure to natural release for 2 minutes. After 2 minutes, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 7

Stir in the parmesan and serve immediately.