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Ninja Foodi Multi-Cooker Mushroom Risotto

A delicious creamy mushroom risotto, perfect for a quick and easy mid-week meal. The wine is optional and can be left out if you prefer.


Ninja Foodi Multi-Cooker Mushroom Risotto

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Approx. Pressure Build: 5 minutes

Pressure Release:  Natural (2 minutes)

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 garlic clove, chopped
  • 400g mixed mushrooms
  • 300g risotto rice
  • 1 litre hot vegetable stock
  • 75ml white wine
  • 75g grated parmesan
Prep Time
Serves
4

Instructions

  1. Select SEAR/SAUTÉ and select HIGH. Press START/STOP and allow the pot to heat up for 3 minutes. Add the oil and onions, mix with a wooden spoon and cook for 2-3 minutes.

  2. Add the garlic and mushrooms and cook for another 3-4 minutes until the mushrooms have softened.

  3. Add the rice and allow to cook for a minute, then add the stock and wine and bring to the boil. Press START/STOP.

  4. Assemble the pressure lid, making sure the pressure release valve is the SEAL position.

  5. Select PRESSURE and set to HIGH and set the time to 8 minutes. Press START/STOP to begin.

  6. When pressure cooking in complete, allow pressure to natural release for 2 minutes. After 2 minutes, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

  7. Stir in the parmesan and serve immediately.

Ninja Kitchen

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