Simple Mushroom Risotto

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recipe by Ben Harris

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

To finish this risotto simply top with freshly grated Parmesan cheese.

recipe updated 22 Jun 2020


  • Onion icon
    150g (about 1⅛)
  • Button mushroom icon
    Button mushroom
    400g (about 13¼)
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • Garlic clove icon
    Garlic clove
  • Risotto rice icon
    Risotto rice
    300g (about 1½ cups)
  • Vegetable stock icon
    Vegetable stock
    600ml (2½ cups)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Fresh thyme icon
    Fresh thyme
    as needed


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Frying pan

Step preview

  1. Fit stir tool to kCook bowl
  2. Add olive oil, onion and garlic clove to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl
  5. Heat with filler cap removed - 45 sec, 140°C, speed 3
  6. Then add risotto rice to the kCook bowl
  7. Cook with filler cap removed - 4 min, 98°C, speed 4
  8. Then add button mushroom to the kCook bowl
  9. Cook with filler cap removed - 5 min, 98°C, speed 3
  10. Then add vegetable stock to the kCook bowl
  11. Cook with filler cap removed - 12 min, 98°C, speed 4
  12. Season to taste
  13. Serve
  14. Garnish with parmesan cheese and fresh thyme
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