Dinner, Side Dishes
Creamy Mushroom Risotto
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
A perfect vegetarian option for dinner, this Creamy Mushroom Risotto is ready in 30 minutes. This also makes a great side dish to serve with a protein and steamed veggies.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
- 1 cup arborio rice
- 4 cups vegetable stock
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 cup grated Parmesan cheese, divided, plus more for serving
- 2 tablespoons fresh parsley, chopped
LEVEL 2 (BOTTOM LAYER OF RACK)
- 2 packages (8 ounces each) baby Bella mushrooms, remove stems, cut in quarters
- 1 tablespoon canola oil
- Kosher salt, as desired
Utensils
- Aluminum Foil
- Large Bowl
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Step 1
Add the arborio rice, vegetable stock, salt, and pepper to the pot and stir until combined.
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Step 2
Place the mushrooms, canola oil, and salt in a large bowl and combine until the mushrooms are evenly coated.
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Step 3
Cover the bottom layer of the Deluxe Reversible Rack with aluminum foil, then place in the lower position in the pot. Place the mushrooms on
top of the foil. Close the lid and move slider to STEAMCRISP. -
Step 4
Select STEAM & CRISP, set temperature to 450°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
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Step 5
When cooking is complete, carefully remove the rack with the mushrooms. Add the mushrooms to the rice along with 1/2 cup Parmesan cheese and
parsley and stir well to combine. If the mixture is too thick, stir in 1/4 cup vegetable stock as needed. -
Step 6
Top risotto with remaining Parmesan cheese as desired and serve warm.
