Rice Cooker Risotto

Rice Cooker Risotto I found a recipe similar to this one years ago on Allrecipes and haven’t been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out! This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 30 mins

    TOTAL : 10 mins

    SERVING : 6

    YIELD : 6 servings

  • Place the rice and heated chicken stock into the rice cooker.

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  • Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.

  • Sprinkle Parmesan cheese over the rice and stir.

Per Serving: 268 calories; protein 9.4g; carbohydrates 46.9g; fat 4.3g; cholesterol 12.3mg; sodium 718.1mg. If you have a small rice cooker, you may want to halve the measurements.