Description
Creamy and easy risotto made in a rice cooker.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 4 cups hot chicken or vegetable broth
- 0.5 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Set your rice cooker to the sauté function if it has one. Add olive oil, onion, and garlic. Cook until softened.
- Add the Arborio rice and stir for 1 minute until lightly toasted.
- Pour in the white wine and stir until absorbed.
- Add the hot broth to the rice cooker. Stir, then close the lid.
- Set the rice cooker to the regular rice or risotto setting if available. If not, use the white rice setting and monitor closely.
- Once the rice cooker finishes, stir in the Parmesan cheese and butter until creamy.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- Use hot broth for best results.
- Do not open the lid during cooking unless necessary to stir.
- Adjust cooking time based on your rice cooker model.
Nutrition
- Array