Description
Make creamy risotto using a rice cooker.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, warm
- 1/2 cup dry white wine (optional)
- 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 slightly translucent.
- Transfer the rice mixture to your rice cooker pot.
- If using, add white wine to the rice cooker pot.
- Pour in the warm broth. Stir gently to combine.
- Close the lid and set the rice cooker to the ‘Rice’ or ‘Standard’ setting.
- Once the rice cooker finishes, let it rest for 5 minutes.
- Open the lid and stir in Parmesan cheese and butter until creamy.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- Using warm broth helps maintain the cooking temperature.
- Do not open the rice cooker lid during cooking.
- Adjust the consistency by adding more hot broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg