Mains, Vegetarian
Mushroom Risotto
Recipe by Ninja Kitchen
Tip: Cooking Mode
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Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 21 mins
- Skill Easy
- Serves 4 people
Mushroom Risotto
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.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
- 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
Cooking mode
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Method
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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.
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Step 2
Add the garlic and mushrooms and cook for another 3-4 minutes until the mushrooms have softened.
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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.
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Step 4
Assemble the pressure lid, making sure the pressure release valve is the SEAL position.
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Step 5
Select PRESSURE and set to HIGH and set the time to 8 minutes. Press START/STOP to begin.
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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.
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Step 7
Stir in the parmesan and serve immediately.
