Rice Cooker Risotto

I love twitter. There, I said it. I don’t care how nerdy it sounds. It has helped me make some amazing professional connections, even get some contract jobs, stay in touch with old friends, and make new friends. And on a day-to-day basis, I learn so much from the nearly thousand tweeps I follow. Sometimes I learn about breaking news, sometimes about new nutrition research, and sometimes about what some stranger had for breakfast (but as a dietitian, that actually does interest me)!

Last week I learned something great: a rice cooker risotto recipe from a nutritionist across the pond. Lise is an Australian nutritionist and we got to tweeting about the amazing rice cooker. I gushed about my love for it’s ability to make perfect rice and quinoa. Lise took it a step further and tweeted that she makes set-it-and-forget-it rice cooker risotto with some rice, veggies, and broth. Any recipe that fits in less than 140 characters is a perfect recipe, in my book. I gave Lise’s suggestion a go:

Ingredients:

  • 1 box (about 2 3/4 cups) Arborio rice
  • 4 cups vegetable broth
  • 1.5 cups water
  • container of mushrooms, chopped
  • bag of sugar snap peas, chopped
  • 1 cup Daiya cheese
  • salt

1. Put rice, broth, and water in the base of your rice cooker. Set it to “white rice” and let the cooker work it’s magic (takes about an hour).

2. With about 20 minutes left in cooking, either add chopped veggies to the rice cooker’s steam basket, or if yours doesn’t have one, sautee the veggies in some olive oil stovetop until they are softened.

3. When the rice and veggies are done cooking, mix them together in a large bowl (you will have a lot!). Add cheese and salt, mixing to melt and get all gooey.

DSC_0824

That’s it! No standing over the stove stirring for this risotto. The rice was creamy, and the snap peas added a nice crunch. It looked and tasted like regular stove-top risotto! We had heaping bowls of it for dinner and lunch for a few days, commenting every time how good it was.

Truth be told, I was always too intimidated to make regular risotto since it seemed too cumbersome. Now I never have to. If you’re looking for a reason to purchase a rice cooker (other than the obvious reason of cooking rice), this risotto is it.

5 Comments

  1. Posted January 17, 2011 at 11:32 am | Permalink

    I just bought a rice cooker and have been looking for recipes for it – this looks amazing – thank you for posting!

  2. Janel
    Posted January 17, 2011 at 4:14 pm | Permalink

    You will love it Heather! The rice cooker is also fantastic for cooking perfect quinoa.

  3. Posted January 17, 2011 at 4:10 pm | Permalink

    I haven’t tried rice cooker risotto but I definitely use my rice cooker all the time to make rice or quinoa. It is so easy and you can forget about it while you work on the other ingredients for your meal!

  4. Posted January 18, 2011 at 8:58 am | Permalink

    you can even use it for frying and braising food.

  5. Kirsten @ Cooking in Japan
    Posted February 4, 2011 at 5:15 am | Permalink

    I love making rice cooker dishes.

    Another reason to buy a rice cooker:

    Rice cooker lentils: http://cookinginjapan.wordpress.com/2011/01/31/spicy-rice-cooker-lentils/

    You can also make barley in it. I like to add some curry powder and veg to the barley.

2 Trackbacks

  1. By Mushroom Barley Risotto | EatWellWithJanel on March 2, 2011 at 6:07 am

    […] standing over the stove stirring my night away over a pan of barley. My rice cooker made it so easy the last time I made risotto, so why […]

  2. […] make, and I make it vegan! I love new kitchen gadgets, so when I discover how easy it is to make risotto in my rice cooker, or walnut butter in my Vitamix, I’m always insanely excited to share it with my […]

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