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Rice Cooker Risotto

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Easy version

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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

Details

Adapted from keyingredient.com

Preparation

Step 1

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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