Rice Cooker Risotto

Easy version
Photo by Dale G.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • Total: 50-60 minutes. Yield: Serves 4-6.

  • 1/4

    cup yellow onion, diced

  • 1

    large garlic clove, finely chopped

  • 1

    tablespoon olive oil

  • 1

    cup Arborio rice, uncooked

  • 1/4

    cup vermouth

  • 4

    cups chicken broth

  • 1

    cup whipping cream

  • 3

    tablespoons butter

  • 1/3

    cup Parmesan cheese, shredded

Directions

Add onion, garlic and olive oil to the inner cooking pot. If prefered, you can saute in small skillet and then transfer to rice cooker. Add rice and mix with a long handled spoon until well coated. Add vermouth and stir. Stir in the chicken broth and whipping cream; mix well and close the lid. Start rice cooker. Once the rice cooker automatically turns to "Keep-Warm," open the lid and stir in the butter and Parmesan cheese. Serve immediately.

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