Cook The Book: Rice Cooker Mushroom Risotto Recipe

Name: Cook The Book: Rice Cooker Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/3 cup butter; 1 onion, finely chopped; 1 garlic clove, crushed; 2 cups uncooked Arborio rice; 1 cup dry white wine; 4 cups chicken stock, hot; 6 ounces Potobella mushrooms, sliced; 8 ounces button mushrooms, sliced; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; Freshly ground black pepper

Servings: persons

2 tablespoons olive oil
1/3 cup butter
1 onion, finely chopped
1 garlic clove, crushed
2 cups uncooked Arborio rice
1 cup dry white wine
4 cups chicken stock, hot
6 ounces Potobella mushrooms, sliced
8 ounces button mushrooms, sliced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Freshly ground black pepper

1
In a large frying pan, heat half the oil and butter; add the onion and garlic and cook until the onion is tender. Add the rice and stir through to coat the rice with the onion mixture.
2
Add the wine and cook, stirring, until most of the liquid has been absorbed. Transfer the mixture to the rice cooker cooking pan. Add the hot chicken stock and stir through. Making sure that the exterior of the pan is dry, place in the heating vessel.
3
Replace the lid.
4
Depress the automatic control lever to Cook.
5
When the cooking is complete, the lever will automatically switch to the Keep Warm mode. Leave the rice in the cooker for 10 minutes at this stage. DO NOT REMOVE THE LID.
6
Meanwhile, heat the remaining oil and butter in a frying pan, add the mushrooms, and cook, stirring, until the mushrooms are tender; drain any excess liquid.
7
After the rice has been in the Keep Warm mode for 10 minutes, open the lid. Stir in the mushrooms, Parmesan, and parsley. Season to taste with black pepper.
8
Serve immediately.

1059

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/3 cup butter, 1 onion, finely chopped, 1 garlic clove, crushed, and more.

Yes, Cook The Book: Rice Cooker Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Rice Cooker Mushroom Risotto

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