No need for constant stirring over a hot stove, this risotto ai funghi (mushroom risotto) is designed to ‘set and forget’ in a slow or pressure cooker! Easy, creamy and comforting, it makes a fancy restaurant style dish with minimal effort from you.
Why you’ll love this recipe
- Set and forget: Place the ingredients into your slow cooker, pressure cooker or Instant Pot and let it do all of the work!
- Vegetarian (when using vegetable stock).
- Quick and easy. Add it to your list of simple weeknight dinners.
- Made with basic, easy to find ingredients.
- Fancy enough to be served in a restaurant, but with less effort!
- Full of flavour.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Mushrooms. This recipe makes the most out of ordinary mushrooms, rather than those that are hard to find. Portobello, Swiss Brown or other common field mushrooms can be used alone, or with a mix of shiitake, enoki or oyster for different flavours and textures. You can read more about mushroom types here.
- Arborio rice or carnaroli are the best types of rice to use for risotto. These rice varieties are pale and stubby and release more starch than other long grain rice, which thickens the liquid and makes the sauce beautifully creamy.
- Risotto wine. A dry white wine like Chardonnay (unoaked) or Sav Blanc or Pinot Grigio are perfect for this recipe. Nothing too sweet, or the balance will be off. The alcohol will disappear during the cooking process, but if you avoid alcohol you can use extra stock instead. The final taste will be different, but still delicious.
- Stock. For a vegetarian risotto, use vegetable stock. But you can also use chicken stock if this is what you have on hand.
- Parmesan cheese helps to thicken and flavour the sauce. For this recipe, fresh grated cheese is best, rather than pre-packaged shredded cheese. This is because fresh cheese will melt properly into the sauce. Make sure you have extra for sprinkling over the top!
Step by step guide
If your cooker has a sauté function, set it to high heat and stir the olive oil, onion, and garlic together until soft. Add the mushrooms until browned. **If you don’t have a sauté function, this step can be done in a pan.
Once the mushrooms have browned, simply add all of the remaining ingredients into the slow or pressure cooker pot and cook according to the instructions below.
Carefully vent and remove the lid once the pressure has released. The liquid will be sitting on top, so stir until combined. The risotto will appear a little runny, but the rice will continue to soak it up within a couple of minutes.
At this point, it is important to taste the risotto and season it well with salt and pepper before serving. Serving suggestion: It is optional, but I highly recommend serving this risotto topped with additional fried mushrooms, shaved parmesan and chopped parsley.
Expert tips
- Slow cooker vs pressure cooker: I have tested this recipe several times in both pressure and slow cooker and the result is almost identical, whichever method you choose. Obviously, the main difference between the two is time. The pressure cooker takes around 14 minutes (plus time to build pressure) and the slow cooker takes a little over 2 hours on a high setting.
- Once the risotto is cooked, don’t leave it in the pot, or it will continue to cook and become mushy. It is best served immediately when it is ready.
- Want an extra serve of veggies? For mushroom and pea risotto, add 2 cups of frozen peas. You can also add a few handfuls of baby spinach leaves to the finished risotto and stir until wilted. Or, serve with some steamed asparagus or sautéed green beans.
- If your family prefer meat with their meal but you are short on time, feel free to stir through some shredded rotisserie chicken or bacon if you prefer!
- Use whichever stock you have on hand. For vegetarian risotto, use vegetable stock. Chicken stock also works.
- Storage: while risotto is best eaten when it is fresh, if you do have leftovers they will be fine in the fridge. Store risotto in an airtight container in the fridge for up to 3 days. The risotto will thicken due to the starch in the rice, but you can add a little more stock when re-heating.
- Avoid freezing risotto. The texture of rice can become mushy and break apart in the freezer and have a grainy feel. You are best to store it in the fridge and consume within a few days.
FAQs
Can you reheat risotto?
Risotto can be reheated on the stovetop. Allow the risotto to return to room temperature for 30 minutes before adding it to a pot. As it will thicken in the fridge, add an extra ¼ cup of warmed stock per 1 cup of leftover risotto and stir over medium heat until the risotto has heated through. Or, reheat in the microwave with a splash of additional stock.
What type of wine is best for risotto?
I recommend using a dry, white wine. Pinot Grigio or Sauvignon Blanc are perfect, or an unoaked (crisper and lighter) Chardonnay.
Related recipes
Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let me know how you went!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.
Mushroom Risotto in Instant Pot (Pressure or Slow Cooker Method)
No need for constant stirring over a hot stove, this risotto ai funghi (mushroom risotto)is designed to ‘set and forget’ in a slow or pressure cooker! Easy, creamy and comforting, it makes a fancy restaurant style dish with minimal effort from you.
Print
Pin
Rate
Servings: 6
Calories: 569kcal
Ingredients
- 1 brown onion finely diced
- 4 garlic cloves peeled and crushed
- 3 tablespoons olive oil
- 4 cups mushrooms (approx 200 grams) common field mushrooms like Swiss Brown or Portobello and a mix of enoki, shiitake, oyster, thinly sliced.
- ½ cup dry white wine like unoaked Chardonnay, Pinot Grigio or Sav Blanc
- 6 cups liquid stock use vegetable or chicken stock
- 2 cups arborio rice
- 4 tablespoons butter
- 1 cup grated Parmesan cheese
- ¼ – ½ teaspoon salt season to taste
- pepper
- 2-3 sprigs fresh thyme
To serve
- extra pan fried mushrooms optional, but recommended
- 2-3 tbsp fresh parsley chopped
- shaved Parmesan cheese
- olive oil a little extra drizzle over the top.
Instructions
For Instant Pot, Pressure Cooker
- Set your pressure cooker to sauté/high temp and add the olive oil, onion and garlic. Cook until the onions have softened (1-2 minutes).
- Add the sliced mushrooms and cook until they have softened and browned slightly.
- Add all of the remaining ingredients into the cooker and secure the lid.
- Select the ‘risotto’ setting if your pressure cooker has this. If not, set the pressure to high/manual and cook for 12 minutes. It will take 10-15 minutes for the pressure to build before the cooking process starts.
- Once cooked, carefully vent and remove the lid once the pressure has released.
- The liquid will be sitting on top of the risotto, so stir until combined. The risotto will appear a little runny, but the rice will continue to thicken as it sits.
- Top with extra pan fried mushrooms (optional), chopped parsley, shavings of fresh parmesan cheese and an extra drizzle of olive oil. Serve immediately. Enjoy!
For slow cooker
- If your slow cooker has a sauté setting, follow the steps above to cook the onion, garlic and mushrooms. If not, gently sauté the onion, garlic and olive oil in a frying pan over medium heat until soft. Add the mushrooms and cook until soft and browned.
- Add all of the risotto ingredients to the slow cooker pot and set the slow cooker to ‘high’ heat for around 2 hours, 15 minutes. **Cooking times will vary due to different brands and types of cookers. Start to check the risotto at around 2 hours. The rice is ready when it has softened to al dente and the sauce has thickened slightly.
- The liquid will be sitting on top, so stir until combined. The risotto will appear a little runny, but the rice will continue to thicken as it sits.
- Top with extra pan fried mushrooms (optional), chopped parsley, shavings of fresh parmesan cheese and an extra drizzle of olive oil. Serve immediately. Enjoy!
Notes
- Slow cooker vs pressure cooker: I have tested this recipe several times in both pressure and slow cooker and the result is almost identical, whichever method you choose. Obviously, the main difference between the two is time. The pressure cooker takes around 14 minutes (plus time to build pressure) and the slow cooker takes a little over 2 hours on a high setting.
- Once the risotto is cooked, don’t leave it in the pot, or it will become mushy. It is best served immediately when it is ready.
- Mushrooms. This recipe makes the most out of ordinary mushrooms, rather than those that are hard to find. Portobello, Swiss Brown or other common field mushrooms can be used alone, or with a mix of shiitake, enoki or oyster for different flavours and textures.
- Reheating. Risotto can be reheated on the stovetop. Allow the risotto to return to room temperature for 30 minutes before adding it to a pot. As it will thicken in the fridge, add an extra ¼ cup of warmed stock per 1 cup of leftover risotto and stir over medium heat until the risotto has heated through. Or, reheat in the microwave with a splash of additional stock.
- What type of wine is best for risotto? I recommend using a dry, white wine. Pinot Grigio or Sauvignon Blanc are perfect, or an unoaked (crisper and lighter) Chardonnay.
- Want an extra serve of veggies? For mushroom and pea risotto, add 2 cups of frozen peas. You can also add a few handfuls of baby spinach leaves to the finished risotto and stir until wilted. Or, serve with some steamed asparagus or sauteed green beans.
- If your family prefer meat with their meal but you are short on time, feel free to stir through some shredded rotisserie chicken or bacon if you prefer!
- Use whichever stock you have on hand. For vegetarian risotto, use vegetable stock. Chicken stock also works.
- Storage: while risotto is best eaten when it is fresh, if you do have leftovers they will be fine in the fridge. Store risotto in an airtight container in the fridge for up to 3 days. The risotto will thicken due to the starch in the rice, but you can add a little more stock when re-heating.
- Avoid freezing risotto. The texture of rice can become mushy and break apart in the freezer and have a grainy feel. You are best to store it in the fridge and consume within a few days.
- Please note that the nutrition information is based on the risotto being divided into six bowls, with each bowl being one serve. The nutritional information is an estimate only and does not take into account any extra cheese, additional toppings or other sides served with the risotto.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 569kcal | Carbohydrates: 68g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 673mg | Potassium: 551mg | Fiber: 3g | Sugar: 6g | Vitamin A: 509IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 4mg
Tried this Recipe? Pin it Today!Mention @TheCookingCollective or tag #thecookingcollective!
Update Notes: This recipe was originally published in June 2019, but was re-published with new information and photos in August 2021.
Shilpi & Etienne says
Risotto and mushrooms – a match made in heaven and yours looks absolutely divine! Some great tips, suggestions and substitutes! Makes it possible for anyone and everyone to make it!
Andrea Geddes says
Thank you so much for commenting! I’m so glad that you found the tips useful. It does make such an easy, “hands-off” dinner. Andrea 🙂
Amy Shields says
Hello!
Do you need to do anything to the chicken and bacon first? Or can I just put it in at the start with the rice and leave it too cook slowly in the slow cooker?
Thanks!
Andrea Geddes says
Hi Amy! If you decide to add chicken and bacon too, it is up to you. I would give the chicken a little sautée in a pan first and then add everything according to the instructions above. I hope that helps! Andrea.
Sarah says
You had me at no stirring! Who’s got time for that with little ones to chase this one’s going on next week’s meal plan
Andrea Geddes says
Thanks Sarah! Yep, I totally get that! I usually have at least one baby clinging to my leg while I try to cook 😀 so the pressure cooker comes in so handy.
georgie says
those mushrooms look gorgeous! risotto would have to be on of my favourite recipes to cook@
Andrea Geddes says
Me too Georgie! I don’t always have time for stirring over the stove though. This recipe is the best of both worlds!
Sylvie says
I love risotto but never really take the time to make some… so a risotto recipe made in the instant pot is absolutely perfect! Love all the different kind of mushroom you can add to, what a delicious way to add flavour and texture to the dish!
Andrea Geddes says
Thanks Sylvie! I love using different types of mushrooms too. They are so full of flavour!
Sally says
I love risotto but I don’t love standing over the stove stirring it! I love how quick and easy the pressure cooker makes this, perfect for weeknight dinners!
Andrea Geddes says
Thanks Sally! It certainly makes life easier.