Creamy Mushroom Risotto in the Cookeo

Name: Creamy Mushroom Risotto in the Cookeo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italy
Ingredients: 200 g of Arborio rice; 200 g of mushrooms; 1 onions; 2 garlic cloves; 500 ml of vegetable broth; 100 ml of white wine; 50 g of parmesan; 2 tbsp of olive oil; salt; black pepper; parsley

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Mushroom risotto made in the Cookeo, with a creamy, well-bound texture thanks to pressure cooking 🍄. The Arborio rice stays tender with no babysitting and no gradual addition of liquid.

Total time: 15 min
Prep: 10 min
Cook: 5 min
Difficulty: Medium
Per person: €3.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

For dessert

Thermomix Molten Chocolate Lava Cake

20 minEasy

To drink

Classic Cosmopolitan

5 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein10 g10%
Carbs60 g62%
Fat12 g28%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

👉 For a perfectly creamy texture, stir vigorously for 20–30 seconds right after opening the Cookeo. If the risotto seems too thick, add 1 to 2 tbsp of hot broth, never cold water.

Freezing : Can you freeze this recipe?

Not recommended

The rice turns mushy and the texture breaks down badly, turning the dish into porridge.

Storage : How long does it keep?

Risotto loses its creamy texture and turns gluey. If needed, eat within 24 hours at most, stored in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Same day

The best quality and texture of risotto are reached right after cooking. Not recommended.

Reheating : How do you reheat it?

In a saucepan over low heat with a little broth or water, stirring constantly to restore a semblance of creaminess. Microwave possible at moderate power, stir often, add liquid. Oven and air fryer not recommended, they would dry out the rice.

Variations

Use the Browning mode to sauté the onion and garlic.
Add the parsley at the end.
Serve right away.

Mistakes to avoid

Forgetting to toast the rice: stir for 1 minute.
Opening late: release the pressure and open immediately.
Keeping the mushroom water: brown them for 2 to 3 minutes.

Frequently asked questions

How do you make risotto in the Cookeo?

In Browning mode, sauté the onion and garlic, brown the mushrooms 2-3 minutes, toast the rice 1 minute, reduce the white wine, add the broth, cook 5 minutes under pressure, then stir in the parmesan.

Why is the risotto creamy?

Pressure cooking binds the Arborio rice, which stays tender with no babysitting and no gradual addition of broth. The parmesan, stirred in vigorously at the end of cooking, completes the texture.

When should you add the parmesan?

At the end of cooking, release the pressure, open immediately, add 50 g of grated parmesan and stir vigorously to bind the risotto.

How do you cook the mushrooms?

Add the sliced mushrooms after the onion and garlic, in Browning mode, and brown them for 2 to 3 minutes to cook off their moisture.