Blog article
How to make risotto in a rice cooker
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.
Ingredients
- Olive oil
- Butter
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 ½ cups arborio rice
- 3 cups reduced salt stock
- Mushrooms, chopped
- Fresh thyme leaves
- Parmesan cheese, finely grated (optional)
Method
- 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.