Rice, Rice Baby: Mushroom and Pea Risotto (and a Review of the Breville Risotto Plus)

It’s no secret that I’m a sucker for homemade risotto, but sometimes I just don’t have the time to stand in front of the stove to stir a pot full of rice and broth for twenty minutes.  I don’t mind it that much, since there’s something calm and meditative and relaxing about the task, but I could probably use the time on other things, like washing lettuce, making dressing, slicing bread or sipping a glass of wine.

So, when the folks at Breville asked me if I’d like to try out their new Risotto Plus countertop risotto maker, I was intrigued enough to accept.

Breville Risotto Plus

Admittedly, I was a little skeptical that it would be able to make a properly creamy risotto, since every recipe I’ve ever read insists that the key to getting the right consistency is in that constant stirring motion.  Still, since I’m usually motivated by equal parts laziness and curiosity, I decided to give it a whirl.

For its maiden voyage, I prepared the mushroom risotto recipe that I received as part of my review kit, adding peas and fresh dill to give it my own spin.

I started off the same way I would have for a regular stovetop recipe, using the Sauté function to cook down the shallots and mushrooms, followed by the rice and a splash of wine.  Then, once the rice had absorbed most of the liquid, I poured in the broth, pressed the Risotto button, and sat back to let the Risotto Plus work its magic.

Sauteeing Mushrooms

The recipe mentioned that I could choose to stir partway through but that it wasn’t really necessary, so I decided to take the ultra-lazy route and didn’t even touch the spoon until a beep alerted me that the risotto was done… and guess what?  When I lifted the lid, I was greeted by a soft, creamy risotto that looked just as if I’d stood over the pot and stirred the whole time.  A quick stir to finish the risotto with a pat of butter, a sprinkling of Parmesan and some thawed peas was all I needed to do, and our meal was done.

Cleanup was a breeze, too.  The non-stick cooking bowl is lightweight and easy to lift out, and a quick swipe with a soapy sponge was all it took to remove all traces of gooey risotto.

Risotto Ingredients

Granted, even a hardcore risotto lover like me isn’t so head over heels that they’d devote precious cupboard space to an appliance entirely devoted to risotto.

Thankfully, the Risotto Plus also doubles as a regular rice cooker, slow cooker, and steamer!  So far, I’ve tested both the steamer and rice cooker functions, and I’m happy to report it performs beautifully on both counts – the rice, in particular, comes out perfectly soft and fluffy, which is something I can never seem to achieve on the stovetop.  I haven’t had a chance to try the slow cook function, but I have every intention of making a pot roast in this puppy before the winter’s done.

It’s also surprisingly capacious. The non-stick removable cooking bowl holds up to 4 quarts of liquid (or roughly 3.8 litres, for the metrically inclined), and can prepare up to 20 cups of cooked rice.  The removable steamer basket is equally roomy, with enough space to cook two servings of fish or an entire bundle of asparagus in one go.

Mushroom and Pea Risotto

There are a couple of minor quibbles that keep the Risotto Plus from achieving absolute perfection, though neither one really counts as a deal-breaker.  First is the lack of built-in timer, though I know that whining about having to use a standalone timer falls squarely in the realm of First World Problems. (Note that this isn’t an issue when making rice or risotto, since the Risotto Plus automatically flips to Keep Warm mode as soon as the rice is cooked, and then shuts off automatically after a preset period of time.)

The other issue is the special measuring cup, which is a plain clear plastic cup that is apparently essentially for measuring out the proper ratios of rice to liquid according to the manual, but has no markings that make it obvious that this is its sole purpose in life.  Thankfully, the manual provides the all-important equivalencies in case the cup gets misplaced, so it’s not the end of the world if it does go missing – but still, it looks so much like the little plastic cup we use for laundry detergent that I worry about leaving it on the counter, lest someone helpfully “return” it to the laundry room (or, more likely yet, drop it into the Gadget Drawer of Oblivion, never to be seen again).

Mushroom and Pea Risotto

Overall, though, I’m quite impressed with the Risotto Plus.  In fact, I’m so pleased that I’ve already given the rice cooker and countertop steamer the boot, and have put the slow cooker on notice that it’ll probably be next to go.

It’s not to say that I won’t occasionally go back to making risotto the old-fashioned way, particularly if I’m in need of something calm and meditative to do… but it’s nice to know I have the option to kick back with a glass of wine instead when I’m thusly inclined.


Disclosure: I received compensation, including a Breville Risotto Plus rice cooker and ingredients for a mushroom risotto, in exchange for a review of the product.  All opinions are (as always) entirely my own.


5.0 from 3 reviews
Mushroom and Pea Risotto
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
Finely chopped dill, lemon zest and sweet peas add a fresh counterpoint to earthy mushrooms in this creamy risotto.
  • 2 tbsp olive oil
  • 3 tbsp butter, divided
  • ⅓ cup finely chopped shallots
  • 14 oz sliced assorted mushrooms
  • 1¾ cup (rice cup) short-grain rice
  • ½ cup (rice cup) dry white wine
  • 4 cups (rice cup) vegetable or chicken stock
  • ½ cup (rice cup) grated Parmesan cheese
  • ½ cup frozen peas, thawed
  • 3 tbsp finely chopped fresh dill
  • 1 tsp lemon zest
  • Salt and pepper to taste
  1. Heat the removable pot of the Breville Risotto Plus for 3 minutes by pressing Saute and then Start/Cancel to activate.
  2. Add oil and 1 tbsp butter. Once the butter is melted, add shallots and cook for 3-4 minutes or until shallots are soft, stirring occasionally.
  3. Add mushrooms, and cook, covered, for 7-10 minutes or until mushrooms are soft and most of the liquid has evaporated. Add rice and saute for 2-3 minutes.
  4. Stir in the wine and cook, uncovered, until the wine is absorbed. Press the Start/Cancel button to deactivate the Saute mode.
  5. Stir in the stock, then turn on the risotto mode by pressing the Risotto button and the Start/Cancel button. Cover and cook until the Risotto cycle is done - this will take around 20-25 minutes.
  6. Stir in the reserved butter, Parmesan, peas, dill and lemon zest. Adjust seasoning to taste with salt and pepper. Serve immediately with a sprinkling of dill for garnish.



  1. Irène Guilbault says

    Wow! I gave this Risotto Plus to my 17 year old son in college and first thing he did was a risotto with beef, tomato, asparagus and parmesan and he is very happy with the result. He is eating! I am happy!

  2. says

    This recipe looks absolutely stunning!! The ease of this new kitchen tool seems almost too good to be true, I hate standing at the stove stirring. This could be a game-changer for me! Thanks for sharing Isabelle, as always, an excellent post.


  3. says

    Just made a risotto in the slow cooker, but I am having a little appliance envy right now (seriously, like I need another appliance?). This risotto looks beautiful and sounds delicious this time of year!

  4. Christina says

    That looks delicious! I never made risotto before, mostly because I have no patience and don’t want to stand over the stove stirring lol

  5. says

    I have to admit that when I first saw this post, I had the same reaction you initially did – that this would take up lots of precious kitchen space and serve limited functions, but now you make me think this might be a more worthwhile investment than a standard slow-cooker. Do you think you could adapt all slow-cooker recipes to work in this little machine?

    • Isabelle Boucher says

      It’s actually much bigger than it looks! It holds about the same amount as a medium-sized slow cooker (~4 quarts) and you can choose between High and Low settings like a standard crockpot. I’d imagine most, if not all, slow cooker recipes would work fine.
      The only thing it’s missing is a programmable auto-on/auto-off timer, but it’s not a dealbreaker for us, since our current crockpot comes from the days when such newfangled options didn’t exist (not to mention that I’d never leave a crockpot unattended in my kitchen, because we have very adventurous cats who would probably try to knock it over to get at the delicious food inside). :)

  6. says

    i like checking out new gadgets and kitchen equipment to make my life easier and i would be one of those people who would probably get this :)

    your risotto looks so flavorful!

  7. says

    Interesting! I love risotto but would never buy a machine just for it.. I wonder if I can get my little japanese rice maker to do something similar.

    Both rices cookers that I’ve had come with those little measuring cups that aren’t the same size as any of my cup measures and have no markings on them. I always worry about losing them!

    • Isabelle Boucher says

      It’s worth a try! I think the one thing a regular rice cooker doesn’t have is the Saute function, but I suppose you could do the saute steps on the stovetop and then dump it into the rice cooker to finish up. Glad to hear the measuring cup issue is a common one… any tips for not losing the darn thing? (Aside from being totally OCD about putting it back into the cooker as soon as it’s clean, that is.)

Crumb Divider