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Thursday, October 6, 2016

Recipe: Making Risotto In A Rice Cooker

Today I'm sharing two of my favourite risotto recipes that I make in my rice cooker.

Risotto in a rice cooker isn't as creamy as the traditional stove top risotto method but it still tastes delicious, it's quick to make taking less than 30 minutes and you can pretty much set and forget it without any wrist aches from stirring for hours! 


Bacon, Mushroom + Zucchini Risotto in the Rice Cooker

Measure out aborio rice, rinse and set aside. Measure out water, remove 1/2 a cup of water and substitute with 1/2 a cup of white wine, add chicken or vegetable stock powder and set aside.

Turn on rice cooker and heat a little oil and butter in rice cooker dish. Fry a finely chopped onion and a clove of crushed garlic, add a handful of sliced mushrooms, a few rashers of chopped bacon and half a diced zucchini. Fry for a few minutes. Add to the mix the rice and stir well.

Reset rice cooker to cook rice, add 1/2 a cup of liquid and close lid. Every 5 or so minutes open lid and if the liquid has absorbed add another 1/2 cup of water. Continue until all liquid is absorbed and rice is cooked.

It's important to wait for the liquid to absorb before adding more just like the traditional risotto method or it will go gluggy. 

As you are opening the lid you may need to cook the rice for a bit longer. When the rice cooker is finished and the rice is cooked add 1/2 a cup of frozen peas, cracked pepper and the juice of half a lemon and give it a final stir. Close the lid for 5 minutes so the heat cooks the peas.

You're now ready to serve the risotto into bowls, top with grated parmesan and squeeze remaining lemon over the top - the lemon really enhances the flavour of this dish.


Chicken, Lemon and Herb Risotto in the Rice Cooker

As above, measure rice and liquid.

Turn on rice cooker and heat oil and butter and fry chopped onion and crushed garlic for  a few minutes. Add rice and stir until grains are coated. Add liquid gradually as stated above. Half way through (after 10 minutes) add chopped cooked chicken, fresh herbs (such as oregano, parsley and mint), grated lemon rind and cracked pepper. (Add some greens like spinach or peas at this stage too if you like).

When rice cooker finishes and rice is cooked spoon risotto into bowls and squeeze over some fresh lemon, garnish with extra lemon rind, fresh herbs and grated parmesan. 

I have also made this with peeled raw prawns instead of chicken which takes just a few minutes to cook, garnish with spring onions and fresh chilli.

Do you use a rice cooker? 
What's your favourite rice dish?

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  1. This is such a great idea! I just made risotto last week and it took forever, I thought my arm was going to fall off from all the stirring. I would need to get a rice maker first, though! This looks yummy!


    1. I've also seen recipes for making it in the slow cooker on high for 2 hours - it could be worth trying if you have a slow cooker :)


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