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Mushroom thyme risotto


  • 3 tablespoons (45 milliliters) olive oil, divided
  • 340 grams cremini mushrooms, sliced
  • 1/2 cup (120 milliliters) shallots, diced
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1 large leek, finely sliced
  • 3 tablespoons (45 milliliters) fresh thyme leaves
  • 1/2 teaspoon (2.5 milliliters) chopped tarragon
  • 2 1/4 cups (530 milliliters) arborio rice
  • 1/2 cup (120 milliliters) white wine
  • 3 1/2 cups (830 milliliters) chicken or vegetable stock, divided
  • 2 tablespoons (30 milliliters) butter
  • 3/4 cup (180 milliliters) grated Parmesan, plus more to garnish
  • Salt and pepper


  1. Set multi-cooker to Sauté on high. Add two tablespoons (30 milliliters) olive oil. Season the mushrooms with salt and pepper, then add to multi-cooker and sauté until golden brown. Transfer mushrooms to a plate and set aside.
  2. Add remaining olive oil to multi-cooker. Add shallots and green onions and cook for one minute. Add garlic and leek and cook until soft. Stir in thyme and tarragon. Add most of the mushrooms to multi-cooker, reserving a 1/2 cup (120 milliliters). Add rice and stir until coated with oil.
  3. Add white wine and cook for two minutes, stirring. Pour in three cups (710 milliliters) of stock. Close and lock lid. Close vent. Select Pressure Cook on high for seven minutes. Once cooking has finished, quick release the steam by opening valve, making sure to vent steam away from you.
  4. Open the lid and add remaining stock, butter, and Parmesan and mix thoroughly. Season with salt and pepper. Transfer to serving dishes, and garnish each serving with some Parmesan and reserved cooked mushrooms. 

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