Description
Creamy and delicious risotto made easily in a rice cooker.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups hot chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add rice to the skillet and stir for 2 minutes until lightly toasted.
- Transfer the rice mixture to your rice cooker pot.
- Pour in the white wine and stir. Let it absorb for a few minutes.
- Pour in the hot broth. Stir gently.
- Close the lid of the rice cooker and set it to the ‘cook’ or ‘white rice’ setting.
- Once the rice cooker finishes, open the lid carefully. 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 stir the risotto while it is cooking in the rice cooker.
- Adjust the amount of broth for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg