Sports dietitian Julie Meek shares a fast and delicious risotto recipe – no endless stirring required.
If you’ve ever made risotto, you’ll know it involves a lot of standing by
the stove, constantly stirring as you slowly add more broth.
The good news is, if you’ve got a rice cooker in the cupboard, there’s a
much easier way.
This recipe makes a simple, comforting mushroom risotto, but you can use
this method for any flavour combination you like. Try chicken and pumpkin,
or green pea and bacon for a few ideas.
1 onion, diced
2 cloves of garlic, minced
1 ½ cups arborio rice
3 cups reduced salt stock
- Fresh thyme leaves
- Parmesan cheese, finely grated (optional)
Place the onion and garlic with a little butter and oil into the bowl
of the rice cooker.
Mix the ingredients, then cover with a lid. Turn the rice cooker on to
cook and leave it for around 5 minutes.
Add the rice, stock and mushrooms, stirring to combine.
Cover back up with the lid and leave it to cook, until the rice cooker
clicks over to ‘warm’. This should only take about 10-15 minutes.
You have now officially made risotto in the easiest way possible! Finish it off with fresh thyme leaves and a little finely grated Parmesan cheese if you like, and enjoy.
This article contains general information only and does not take into account the health, personal situation or needs of any person. In conjunction with your GP or treating health care professional, please consider whether the information is suitable for you and your personal circumstances.