Rice Cooker Risotto

Name: Rice Cooker Risotto
Prep time: 1 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 2 cups Arborio rice; 2 cups Arborio rice; 16 ozs baby portabella mushrooms; 3 Tbsps butter; melted; 4 ½ cups chicken broth; divided use; 1 clove garlic; minced; 1 tsp kosher salt; 2 Tbsps olive oil; 1/3 cup grated parmesan cheese; 2/3 cup frozen peas; thawed; ½ tsp freshly ground black pepper; 1 shallot; finely diced; ½ cup dry white wine

Ready: 45 min

Servings: 6 servings

Calories: 652.99

Ingredients

1 2 cups Arborio rice
2 2 cups Arborio rice
3 16 ozs baby portabella mushrooms
4 ½ tsp freshly ground black pepper
5 3 Tbsps butter; melted
6 4 ½ cups chicken broth; divided use
7 ½ cup dry white wine
8 1 clove garlic; minced
9 1 tsp kosher salt
10 2 Tbsps olive oil
11 1/3 cup grated parmesan cheese
12 2/3 cup frozen peas; thawed
13 1 shallot; finely diced

Directions

1
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.

Nutrition per serving

652.99 Calories

113.74g Carbs

14.13g Protein

13.3g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts

Rice Cooker Risotto

Directions

Nutrition per serving

Tags

Allergens