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Fusion Cooker Mushroom Risotto with Sweet Peas

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.


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


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!
Credit: Foodista

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