Rice Cooker Mushroom Risotto
Family Sized Rice Cooker
$39.99
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Ingredients
1½ cups Arborio rice, rinsed and drained
2 tablespoons olive oil, divided
3 to 3½ cups chicken or vegetable broth
½ teaspoon salt
1 medium onion, chopped
2-3 garlic cloves, minced
8-10 ounces mushrooms, cleaned and sliced (about 2-3 cups)
¼ teaspoon pepper
2 tablespoons butter
2-3 tablespoons chopped fresh parsley
½ cup grated Parmesan cheese, more for serving
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Instructions
Add rinsed rice to the Family Size Rice Cooker. Drizzle with 1 tablespoon of olive oil, stirring to coat well. Add salt and 2 ½ cups of broth. Stir to combine.
Cover and cook for one cooking cycle, about 20 minutes. When finished, switch to Keep Warm function.
While rice is cooking, use a large skillet on the stovetop to heat the remaining tablespoon of olive oil over medium heat. Add onion and cook, stirring frequently until tender, about 5-8 minutes. Add garlic and sauté, for 1-2 more minutes, stirring continuously.
Add in mushrooms and pepper. Cook until mushrooms are juicy and tender, 5 to 8 minutes, stirring continuously. Remove from heat. Add salt and pepper to taste.
Open the Rice Cooker and add the veggie mixture from the skillet. Add butter, parsley, Parmesan, and ½ cup of broth. The mixture should have a creamy consistency; if not, stir in more broth. Continue stirring for another minute and adjust seasoning to taste.
To serve, transfer to serving bowl and top with more Parmesan and parsley. Enjoy this creamy Italian dream!
