Rice cooker mushroom risotto
You can never have too many Mediterranean recipes, so give Rice cooker mushroom risotto a try. Watching your figure? This gluten free recipe has 416 calories, 11g of protein, and 17g of fat per serving. For $2.4 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. 135 people were impressed by this recipe. This recipe from cleveland.com requires kosher salt, unsalted butter, dry white wine, and parsley. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is excellent. Users who liked this recipe also liked Cook the Book: Rice Cooker Mushroom Risotto, 365 Days of Slow Cooking: for Slow Cooker No-Stir Brown Rice Mushroom Risotto, and Pressure Cooker Mushroom Risotto.
Servings: 4
Ingredients:
1-1/2 cups Arborio rice, rinsed in a strainer and drained well
Freshly ground black pepper
1/2 cup dry white wine
1/2 pound assorted fresh organic mushrooms, such as shiitakes, chanterelles, Portobellos, cremini, or regular cultivated mushrooms
1 large garlic clove, minced
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese, plus extra for serving
2 tablespoons chopped fresh Italian parsley
2 tablespoons unsalted butter
2-1/2 to 3 cups organic chicken broth or vegetable broth
1/2 cup finely chopped yellow onion
Equipment:
knife
bowl
rice cooker
frying pan
Cooking instruction summary:
With a damp towel, wipe the mushrooms clean. With a small, sharp knife, trim off tough or dirty stems. Then, cut the mushrooms into thick, uniform slices.Put the rinsed and drained rice in a bowl. Drizzle with 1 tablespoon of the olive oil and stir well to coat the rice evenly. Put the rice in the rice cooker. Add 2 cups of the broth along with the wine, and 1-1/2 teaspoons of the salt. Stir well.Close the lid of the rice cooker and press the "Cook" button. Cook for 20 minutes, and then switch the control to the "Keep Warm" setting.While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Add the garlic and saute, stirring continuously, for 1 minute. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste. Raise the heat to medium-high and cook, stirring continuously, until the mushrooms are juicy and tender, 5 to 8 minutes. Remove the skillet from the heat. Taste and, if necessary, adjust the seasonings with more salt and pepper. Set aside.Carefully open the lid of the rice cooker. Stir in the sauteed mushrooms, 1/2 cup of the broth, the butter, parsley, and Parmesan. The mixture should have a creamy consistency; but, if it does not, stir in up to another 1/2 cup of the broth. Continue stirring for about 1 minute longer; then, taste and adjust the seasonings again, if necessary.Spoon the risotto into heated wide, shallow bowls or soup plates. Serve immediately, passing additional Parmesan at the table for anyone who would like more.
Step by step:
1. With a damp towel, wipe the mushrooms clean. With a small, sharp knife, trim off tough or dirty stems. Then, cut the mushrooms into thick, uniform slices.
2. Put the rinsed and drained rice in a bowl.
3. Drizzle with 1 tablespoon of the olive oil and stir well to coat the rice evenly.
4. Put the rice in the rice cooker.
5. Add 2 cups of the broth along with the wine, and 1-1/2 teaspoons of the salt. Stir well.Close the lid of the rice cooker and press the "Cook" button. Cook for 20 minutes, and then switch the control to the "Keep Warm" setting.While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium heat.
6. Add the onion and cook, stirring frequently, until tender, about 5 minutes.
7. Add the garlic and saute, stirring continuously, for 1 minute.
8. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste. Raise the heat to medium-high and cook, stirring continuously, until the mushrooms are juicy and tender, 5 to 8 minutes.
9. Remove the skillet from the heat. Taste and, if necessary, adjust the seasonings with more salt and pepper. Set aside.Carefully open the lid of the rice cooker. Stir in the sauteed mushrooms, 1/2 cup of the broth, the butter, parsley, and Parmesan. The mixture should have a creamy consistency; but, if it does not, stir in up to another 1/2 cup of the broth. Continue stirring for about 1 minute longer; then, taste and adjust the seasonings again, if necessary.Spoon the risotto into heated wide, shallow bowls or soup plates.
10. Serve immediately, passing additional Parmesan at the table for anyone who would like more.
Nutrition Information:
covered percent of daily need
