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Rice Cooker Mushroom Risotto

If you’re looking for a quick, healthy meal, add this delicious mushroom risotto from @sarahsspoonful to your recipe collection. Substitute the cheese to make it vegan friendly. Made, using our Panasonic CN188WST Rice Cooker


  • 1/2 cup Arborio rice
  • 1.5 cups Vegetable stock
  • 1 cup Mushrooms
  • 1/2 Onion
  • 1-2 cloves Garlic
  • 3-4 Sprigs fresh thyme leaves stripped from the stem
  • 1 tbsp Olive oil
  • 1-2 tbsp Grated Parmesan plus extra to top
  • Fresh parsley to garnish (optional)


  • Finely dice the onions and garlic. Slice the mushrooms.
  • Switch on the Panasonic Rice Cooker and press ‘start’ on the normal rice setting.
  • Add 3/4 of the olive oil to the rice cooker pot and allow to heat up for a few minutes.
  • Add almost all of the mushrooms (set a few aside for the garnish), the onion, the garlic and the thyme leaves to the pot. Stir to coat in olive oil, close the lid and cook for 2-3 minutes, until fragrant and translucent.
  • Add the Arborio rice to the pot and stir to coat with the aromatics. Cook, stirring, for about a minute.
  • Add the vegetable stock, stir and close the lid for 25 minutes.
  • The risotto is ready when the rice is tender with a little bite. Switch the Rice Cooker setting to ‘keep warm’ and stir through the parmesan cheese.
  • Meanwhile, heat the remaining olive oil to a small frying pan and add the rest of the sliced mushrooms. Flip and fry until golden brown.
  • Serve the risotto and top with sliced mushrooms. Enjoy!