Bacon Mushroom Risotto

Prep Time
5 minutes
Cook Time
40 minutes


  • 2 tsp olive oil
  • 2 Portobello mushrooms, sliced into 1-inch pieces
  • Salt and pepper, to taste
  • 2 cloves of garlic, minced
  • 1 ¼ cups vegetable broth
  • ¾ cup white wine (like chardonnay)
  • 1 cup Arborio rice
  • A large pinch of dried basil
  • ¼ cup grated Parmesan cheese
  • 4 strips of crispy cooked bacon, crumbled


  1. Heat the olive oil in the inner pot using the Sauté-then-Simmer STS® function.
  2. Add mushrooms, garlic, salt, and pepper. Cook until mushrooms soften.
  3. Pour in vegetable broth, white wine, Arborio rice, and dried basil. Close the lid.
  4. When the cooker shifts to Keep Warm, stir in Parmesan cheese, crumbled bacon, and season with salt and pepper.