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We had risotto for dinner the other night.... yum yum, risotto in the rice cooker is so simple.
I cooked the base ingredients early on in the day and placed them in my rice cooker with all other ingredients before resting in bed with a headache. Hubby decided to be helpful and turn the rice cooker on and was wondering why after 45 minutes it wasn't cooked.... He had forgotten a vital ingredient, 750mls of stock! Whoops. LOL
Aftering sharing this story with my SIL (who was rather amused), I told her I'd e-mail my risotto recipe. I came to the conclusion that if you have a rice cooker and what to get more use out if, you may like the recipe also.
Rice cooker risotto
Ingredients
1 1/4 cups arborio rice
500g of chicken (or leftover roast meat)
Handful of mushrooms
1 brown onion diced
2-3 cloves of garlic crushed
750mls stock
Handful of chives
1/4 cup
Frozen peas n corn
1. Heat 2 tbs oil in a frypan and rinse arborio rice under running water
2. Brown arborio rice, chicken, mushrooms, onion and garlic over a medium heat
3. Remove from the heat and add frozen peas n corn to the fry pan along with the chives
4. Put risotto mix into rice cooker and add 750mls of boiling stock
5. Switch rice cooker onto "cook" for 20 minutes
6. Mix through cream and serve