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Asparagus and Mushroom Risotto

Rice Cooker Recipe

asparagus and mushroom risotto

For this silky and savory asparagus and mushroom risotto, there’s no need to sweat at the stove top. Use your rice cooker instead!


Servings 3-4


Preparation 20 minutes


Cooking 75 minutes


Ingredients below are for a 5.5-cup cooker.

  • 1 lbs Asparagus
  • 2 oz Mushrooms
  • ½ cup Onions
  • 1 ½ cup Brown rice
  • 4 cups Vegetable broth
  • ½ cup Grated Parmesan
  • 2 tsp Unsalted butter
  • Salt and pepper for flavor


  1. Cut asparagus in 2-inch size pieces. Slice mushrooms and onions.
  2. Place rice, asparagus, mushrooms and then onions in the inner pot. Pour vegetable broth. Make sure all the rice is soaked in the broth.
  3. Place inner pot in the rice cooker. Select [Slow Cook] menu and set for 75 minutes. Press [Start] key.
  4. Once complete, place butter, salt and pepper and mix. Serve in a bowl. Sprinkle Parmesan cheese on top.


Sure, if you’ve watched an episode of Hell’s Kitchen, you’ve probably gathered that risotto is a rice recipe that Gordon Ramsay is rarely pleased with when his apprentice chefs present their versions for critique. 

But aside from that, risotto is a creamy and indulgent rice dish that was created in Lombardy in Northern Italy. And most variations call for broth, butter, onions and Parmesan cheese (and sometimes white wine) to be introduced during the cooking process rather than just plain water.

Now, while most risotto recipes are made (rather laboriously) on the stove top, we have a hack for making it with the press of a button!


It shouldn’t come as much of a surprise that you can make risotto in your Tiger rice cooker. Tiger multicookers do way more than just steam perfect rice. In fact, if you’re a risotto aficionado, check out our rice cooker butternut squash risotto and this luxurious bacon and Parmesan risotto!

Now for this easy risotto recipe, simply place your rice, sliced mushrooms, asparagus and onions into the inner pot of your rice cooker and pour in your vegetable broth. When you use the Slow Cook setting for 75 minutes, your multi-functional rice cooker will prepare a velvety and creamy risotto while you kick your feet up! Once the timer sounds off, just mix in butter and salt and pepper – then top with grated Parmesan. That’s it!

The flavors of this easy asparagus and mushroom risotto are super savory and umami – with little pops of garden freshness from the asparagus florets.


Try serving this easy risotto alongside these other delicious rice cooker recipes:

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