Quantcast

Rice Cooker Risotto Recipe

by Jamie on December 7, 2010

Post image for Rice Cooker Risotto Recipe

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.

Print

  • Rice Cooker Risotto Recipe
  • Rice Cooker Risotto Recipe

December 7th, 2010

Yield: 6 servings

Ingredients:

  • 2 tablespoons olive oil
    16 ounces baby portabella mushrooms

    3 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 butter

  • 2 tablespoons olive oil
    16 ounces baby portabella mushrooms

    3 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 butter

Directions:

  • 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.


{ 23 comments… read them below or add one }

Amber | Bluebonnets & Brownies December 7, 2010 at 9:40 pm

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.

Reply

Mrs. Jen B December 7, 2010 at 10:21 pm

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.

Reply

Heather (Heather's Dish) December 7, 2010 at 11:26 pm

carb addict or not, how could you not love this recipe?!

Reply

Michelle (What's Cooking with Kids) December 8, 2010 at 12:28 am

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 :-)

Reply

merry jennifer December 8, 2010 at 11:42 am

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!

Reply

Barbara | Vino Luci Style December 8, 2010 at 12:09 pm

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!

Reply

Kerry December 8, 2010 at 12:28 pm

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!!

Reply

Jennifer December 8, 2010 at 1:46 pm

I love risotto too! This dish sounds wonderful and I never thought about making it in a rice cooker. What a brilliant idea.

Reply

pigpigscorner December 9, 2010 at 2:35 am

Huge fan of carbs too! And I like the idea of cooking risotto in a rice cooker, yay to no stirring!

Reply

Grace December 10, 2010 at 2:10 pm

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!

Reply

nbxcarib December 11, 2010 at 6:02 pm

Jamie,
That’s an awesome idea!!!
Janice

Reply

leslie December 11, 2010 at 7:51 pm

I hear you too. I am a carb addict too. There should be some sort of help for us people!!!!

Reply

JulieD December 13, 2010 at 1:07 pm

This looks amazing, I will have to try. Can you believe I have never had risotto before?

Reply

Michele November 29, 2011 at 6:58 pm

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!

Reply

Jobie August 28, 2012 at 6:10 am

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!

Reply

Jamie August 28, 2012 at 4:51 pm

Jobie-
Yes, these are US measurements. Have a great day.
-Jamie

Reply

Lisa February 15, 2013 at 8:15 am

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.

Reply

Valierran March 3, 2013 at 5:59 pm

Wonderful recipe! I’ve never made risotto, I don’t have the patience for it… this was the perfect blend of indulgent cheesy-mushroom goodness and simplicity. Thanks so much!

Reply

Liessi from BC October 15, 2013 at 11:29 pm

This was awesome! This was my first time making (but certainly not eating) risotto and I was a bit nervous. First off, my rice cooker is for two people and at the half-way point, I had to dump everything into a pot. Then, after adding the second batch of stock, it all looked like a watery soup and I thought I had made a measuring error. No problem, though! With careful tending, the liquid boiled off and it all came out absolutely delicious. My personal touches: home-dried crimini mushrooms, a touch of (white) truffle oil, red onions (all out of shallots) and instead of stock, a whole vegetable bouillon cube in 4 cups of water. THANK YOU! : )

Reply

Liessi from BC October 15, 2013 at 11:30 pm

Oh, and I used red Thai rice instead of arborio.

Reply

Jamie October 20, 2013 at 10:53 pm

Wow, your additions sounds amazing! Great job! I’m so happy that the recipe worked for you (even with slight complications). Have a lovely day and thank you so much for following MBA!

-Jamie

Reply

squezer September 15, 2014 at 5:52 am

Wow! Really fantastic meal! Thanks for recepie – my Redmond 4502 remember it in its memory. It can do it for me every day and in that time I need! Similar recepie is in Redmonds cook book, but it is not the same totally.

Reply

Jamie September 15, 2014 at 8:41 am

Thanks for stopping.

-Jamie

Reply

Leave a Comment

Previous post:

Next post: