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 garlic cloves, minced
  • 1¼ cups vegetable broth
  • ¾ cups white wine (such as chardonnay)
  • 1 cup Arborio rice
  • large pinch of dried basil
  • 1/4 cup Parmesan cheese, grated
  • 4 bacon strips, cooked until crispy and crumbled


  1. Add olive oil to the inner pot and allow it to heat briefly using the Sauté-then-Simmer STS® function.
  2. Add the mushrooms, garlic, salt, and pepper and cook until the mushrooms begin to soften.
  3. Pour in the vegetable broth, white wine, Arborio rice, and basil then close the lid.
  4. Once the cooker automatically switches to Keep Warm, stir in the Parmesan cheese, crumbled bacon, and salt and pepper to taste then serve.