Dinner, Side Dishes

Creamy Mushroom Risotto

  • Prep 5 mins
  • Total 30 mins
  • Easy
  • Serves 4

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.

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 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


  • 2 packages (8 ounces each) baby Bella mushrooms, remove stems, cut in quarters
  • 1 tablespoon canola oil
  • Kosher salt, as desired


  • Aluminum Foil
  • Large Bowl
  • Step 1

    Add the arborio rice, vegetable stock, salt, and pepper to the pot and stir until combined.

  • Step 2

    Place the mushrooms, canola oil, and salt in a large bowl and combine until the mushrooms are evenly coated.

  • 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).

  • 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.