Blog Rice Cooker Mushroom Risotto

Mushroom Risotto in a Rice Cooker Recipe

2018 Recipes

Take advantage of a power of a tool that sits in between kitchenware, cookware and small kitchen appliances: the electric rice cooker.

Using an SQ Professional rice cooker rice cooker you'll be able to quickly prepare delicious recipes with little effort.

Mushroom risotto is a typical Italian dish, delicate and tasty at the same time. Try this quick recipe to surprise your guests, or even to introduce a healthier alternative in to your weekly diet.

TIP: for best results, we recommend using any of our rice cookers with "cook" and "keep warm" functions.


  • 1 1/2 cups Arborio or Carnaroli rice, rinsed and drained well
  • 3 tablespoons extra vergin olive oil
  • 3 1/2 cups chicken or vegetable broth
  • 1/2 glass of white wine
  • Salt to taste
  • 1/2 cup finely chopped onion
  • 8 ounces mushrooms, cleaned and sliced
  • 1 clove garlic
  • Black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup grated Parmesan cheese, plus more for serving


  • 4


  • 35/40min


  • EASY

Place rinsed and drained rice in the bowl of a rice cooker. Drizzle with 1 tablespoon of olive oil and stir vigorously. Add 2 1/2 cups of broth and the salt. Stir well.
Close the lid of your rice cooker and press the “Cook” button. Cook for 20 minutes.
While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large, frying pan over medium heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes.
Add the garlic and saute, stirring continuously, for another minute or two, then add the wine and stir until evaporated.
Add the mushrooms and pepper. Cook, stirring continuously, until the mushrooms are tender, 5 to 8 minutes. Remove the skillet from the heat. Taste and, if necessary, add salt and additional pepper, to taste. Set aside.
Add the remaining 1/2 cup of the broth to the rice, approximately half way through cooking.
After the rice cooker switches to the “Keep Warm” setting, carefully open the lid and stir in the sautéed mushrooms, the butter, parsley, and Parmesan cheese. The mixture should have a creamy consistency; but, if it is too dry stir in up to another 1/2 cup of the broth.
Continue stirring for about 1 minute longer. Serve with additional Parmesan cheese on top.

TIP: add extra butter and cheese if you want a really creamy risotto.