We took our favorite spring-time risotto recipe and adapted it for the rice cooker!
While the texture of the risotto is different than that made in the pan, the risotto was excellent – and had a yummy consistency.
And, the best part was – the rice cooker did all the work!
Rice Cooker Risotto – Adapted from Finding Joy in My Kitchen
- 4 C chicken broth
- 2 C brown rice
- 1 T minced onion
- 1/4 C dry white wine
- 1 C chopped carrots
- 1 C chopped broccoli
- 1 medium red bell pepper, chopped
- 8 oz. mushrooms, chopped
- 1 medium zucchini, shredded
- 1 C peas
- salt & pepper to taste
- 1/2 C Parmesan cheese
- Cooked, diced chicken – optional
Begin by combining 2 C brown rice, 1 T minced onion, 4 C chicken broth & 1/4 C dry white wine into the base of your rice cooker.
Cover and begin to cook the rice. Meanwhile, finely chop all the veggies and place them in a large bowl.
If you have a steamer basket, place the diced veggies into the steamer atop your rice cooker. Don’t worry about veggies falling into the rice – they’re going to end up there anyway! If you’d rather, either microwave or sauté the veggies until crisp-tender. If you sauté them, use a large pan and add 1 tsp. olive oil.
Cook until veggies are steamed and rice is just about done. Give the rice a stir or two – it should be moist and have a little liquid remaining.
If the rice is too dry, add a little more chicken broth or white wine at this step. Then, add in all the steamed veggies.
Stir in the veggies. Then, add the cheese.
Stir in the peas (they should be steamed or cooked before adding).
If desired, add in some cooked, diced chicken. We did this with our leftovers to add a little protein and it was delicious.