I am carb fanatic, but I’m guessing you may have figured that out based upon the theme of my blog. I’ll happily forgo a steak any day for a French baguette slathered in butter.
Another vice of mine is rice, especially of the Arborio variety. Seriously, I would probably be perfectly content eating risotto five days a week.
Although making risotto does not require a lot of fancy ingredients or equipment, it does require a bit of time and patience. Lately, I don’t have much of either, so I decided to attempt risotto in my rice cooker.
While at the market, I filled my basket with mushroom risotto essentials; Arborio rice, mushrooms, peas, chicken stock and Parmigiano-Reggiano. These simple ingredients combine to equal my version of bliss and made in the rice cooker, this risotto could not be easier.
The beauty about risotto is that you can really tailor it to suit your taste. I’ve made many different varieties of risotto with ingredients like butternut squash, bacon, leeks and asparagus; however, my hands down favorite is a simple mushroom blend accented with white wine and green peas. I hope you enjoy this risotto as much as we did, and even more importantly, I hope this rice cooker method saves you a little time! Have a great day!
If the idea of a rice cooker strikes your fancy, be sure to check our giveaway for a Krups 4 in 1 Rice Cooker. It’s a slow cooker, steamer, rice and oatmeal cooker and its all kinds of amazing.
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- Rice Cooker Risotto Recipe
- Rice Cooker Risotto Recipe
Yield: 6 servings
Ingredients:
2 tablespoons olive oil
16 ounces baby portabella mushrooms3 tablespoons butter; melted
2 cups Arborio rice
1 shallot; finely diced
1 clove garlic; minced
1/2 cup dry white wine
4 1/2 cups chicken broth; divided use
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated parmesan cheese
2/3 cup frozen peas; thawed
1 tablespoon butter2 tablespoons olive oil
16 ounces baby portabella mushrooms3 tablespoons butter; melted
2 cups Arborio rice
1 shallot; finely diced
1 clove garlic; minced
1/2 cup dry white wine
4 1/2 cups chicken broth; divided use
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated parmesan cheese
2/3 cup frozen peas; thawed
1 tablespoon butterDirections:
1. Heat olive oil in a medium skillet over medium heat. Add mushrooms and shallot and cook until soft; about 5-7 minutes. Remove from heat and set aside.
2. Pour melted butter into the cooking bowl of your rice cooker. Add the rice and stir to combine.
3. Add garlic, wine, two cups of stock, salt and pepper; stir to combine.
4. Close your rice cooker and begin the 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 one tablespoon butter.
5. Garnish with additional parmesan cheese.
1. Heat olive oil in a medium skillet over medium heat. Add mushrooms and shallot and cook until soft; about 5-7 minutes. Remove from heat and set aside.
2. Pour melted butter into the cooking bowl of your rice cooker. Add the rice and stir to combine.
3. Add garlic, wine, two cups of stock, salt and pepper; stir to combine.
4. Close your rice cooker and begin the 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 one tablespoon butter.
5. Garnish with additional parmesan cheese.
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{ 17 comments… read them below or add one }
Jamie, that risotto looks killer. I really am going to have to invest in a rice cooker if I don’t win that Krups one.
What a genius recipe! Even I can pull this one off when I get home from work. Thank you so much for giving me another side dish option on the weeknights.
carb addict or not, how could you not love this recipe?!
I love risotto and am addicted to my rice cooker. It’s a great tool to use when we are doing cooking classes at schools without a kitchen. Yes. You read that right. We do cooking classes in random classrooms, without a kitchen. But we do need a plug – so we can bring nifty tools like a rice cooker. Now we can add risotto to our menu! Hurray
I’m totally with you. I could survive on risotto alone. Well, risotto and wine. And chocolate. Anyhoo…Love this idea about cooking risotto in the rice cooker. I usually use my pressure cooker – it’s such a time saver. Now I need to go home to see if my rice cooker is big enough to handle the risotto. Thanks, Jamie!
I’ve got a rice cooker but had never thought of using it for risotto; maybe because I don’t find making risotto all that much of a burden. But I’m trying this method for Christmas since a risotto I made recently has been requested; it’s one of those days when I’ll take any help I can get; can’t want to try it!
This is great! I recently started putting other “stuff” in my rice cooker: leftover chicken, pork, sausages, mushrooms, chicken stock, etc., but never dreamed I could make risotto in it! I’m going to try this recipe out this week.
Thanks!!
I love risotto too! This dish sounds wonderful and I never thought about making it in a rice cooker. What a brilliant idea.
Huge fan of carbs too! And I like the idea of cooking risotto in a rice cooker, yay to no stirring!
This is so awesome. I had no idea you could make risotto with a rice cooker too! You made me a very happy girl with this post! Thankyou!
Jamie,
That’s an awesome idea!!!
Janice
I hear you too. I am a carb addict too. There should be some sort of help for us people!!!!
This looks amazing, I will have to try. Can you believe I have never had risotto before?
I don’t own a rice cooker, but I have a slow cooker – do you think I could use that for this recipe? I’m not sure how the two differ…but this looks amazing!
Hi!
I’m assuming these are American cup measurements?
I’m from Australia and have been burned on the proportions in internet recipes before…
Thanks!
Jobie-
Yes, these are US measurements. Have a great day.
-Jamie
I made this last night with just a couple little changes… I didn’t have any fresh peas or white wine but I did have dried wild mushrooms. Added a few of those and the soaking water instead. This was very easy to make and really good. I was never keen to try making risotto because it seemed like a lot of fuss, but I am absolutely making this again! Thanks for posting it.