Fusion Cooker Mushroom Risotto with Sweet Peas
Ingredients
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
Preparation
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!
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About
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.
Yield:
4 servings
Added:
Thursday, March 2, 2017 - 8:57pm
