This post may contain affiliate links. Please read our privacy policy.
I am carb fanatic, but I’m guessing you may have figured that out based upon the theme of my blog. I’ll happily forgo a steak any day for a French baguette slathered in butter.
Another vice of mine is rice, especially of the Arborio variety. Seriously, I would probably be perfectly content eating risotto five days a week.
Although making risotto does not require a lot of fancy ingredients or equipment, it does require a bit of time and patience. Lately, I don’t have much of either, so I decided to attempt risotto in my rice cooker.
While at the market, I filled my basket with mushroom risotto essentials; Arborio rice, mushrooms, peas, chicken stock and Parmigiano-Reggiano. These simple ingredients combine to equal my version of bliss and made in the rice cooker, this risotto could not be easier.
The beauty about risotto is that you can really tailor it to suit your taste. I’ve made many different varieties of risotto with ingredients like butternut squash, bacon, leeks and asparagus; however, my hands down favorite is a simple mushroom blend accented with white wine and green peas. I hope you enjoy this risotto as much as we did, and even more importantly, I hope this rice cooker method saves you a little time! Have a great day!
If the idea of a rice cooker strikes your fancy, be sure to check our giveaway for a Krups 4 in 1 Rice Cooker. It’s a slow cooker, steamer, rice and oatmeal cooker and its all kinds of amazing.
Rice Cooker Risotto Recipe
Ingredients:
2 tablespoons olive oil
16 ounces baby portabella mushrooms
3 tablespoons butter; melted
2 cups Arborio rice
1 shallot; finely diced
1 clove garlic; minced
1/2 cup dry white wine
4 1/2 cups chicken broth; divided use
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated parmesan cheese
2/3 cup frozen peas; thawed
1 tablespoon butter
Directions:
1. Heat olive oil in a medium skillet over medium heat. Add mushrooms and shallot and cook until soft; about 5-7 minutes. Remove from heat and set aside.
2. Pour melted butter into the cooking bowl of your rice cooker. Add the rice and stir to combine.
3. Add garlic, wine, two cups of stock, salt and pepper; stir to combine.
4. Close your rice cooker and begin the cooking process. Cook for 10 minutes. Open lid and stir in mushrooms, cheese and remaining stock. Continue cooking for 17 minutes. Stir in peas and one tablespoon butter.
5. Garnish with additional parmesan cheese.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
I tried this recipe with a few slight modifications last night, and it was so delicious! And, way easier than the usual way to make risotto with the constant stirring in a little liquid at a time. If you have a rice pot (rice cooker) this is a great recipe to try!
So happy to hear you enjoyed the risotto, Laura! Thanks so much for stopping by and leaving your feedback!
-Jamie