Rice Cooker Risotto (Use microwave rice cooker.)

By lindaauman

Ingredients

• 1 T olive oil
• 8 oz. baby portabella mushrooms
• 1 1/2 T butter, melted
• 1 cup Arborio rice
• 1 onion, chopped
• 1 small clove garlic, minced
• 1/4 cup dry, white wine
• 2 1/4 cups chicken broth; divided use
• 1/2 t kosher salt
• 1/4 t black pepper
• 1/4 c grated Parmesan cheese; reserve 1 T for garnish
• 1/3 cup frozen peas, thawed
• 1/2 T butter

Preparation

Step 1

Heat olive oil in medium skillet over medium heat. Add mushrooms and onion and cook until soft; about 5-7 minutes. Remove from heat and set aside.

Pour melted butter into the cooking bowl of rice cooker; add rice and stir to combine.

Add garlic, wine, 1 cup of broth, salt and pepper; stir to combine.

Close rice cooker and begin cooking process. Cook for 10 minutes. Open lid and stir in mushrooms, cheese and remaining stock. Continue cooking for 17 minutes. Stir in peas and ½ T butter.

Garnish with additional Parmesan cheese.