Rice Cooker Risotto

Rice Side Dish - Side Dish

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.

Brief

Prep 5 mins

Cook: 30 mins

Additional: 10 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Rice Cooker Risotto

Ingredients

1 ½ cups Arborio rice

4 ½ cups hot chicken stock

1 cup grated Parmesan cheese

Mexican Vegetable Rice

Side Dish

Directions

Step 1

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

Step 2

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.

Step 3

Sprinkle Parmesan cheese over the rice and stir.

Nutritional Information

Rice Cooker Risotto

Servings Per Recipe:6

Calories: 268.1

% Daily Value *

Protein: 9.4g 19%

Carbohydrates: 46.9g 15%

Dietary Fiber: 0.7g 3%

Sugars: 0.5g

Fat: 4.3g 7%

Saturated Fat: 2.5g 12%

Cholesterol: 12.3mg 4%

Vitamin A Iu: 59.1IU 1%

Niacin Equivalents: 1.1mg 8%

Vitamin C: 0.1mg

Folate: 1.3mcg

Calcium: 152.9mg 15%

Iron: 0.6mg 4%

Magnesium: 5.1mg 2%

Potassium: 23mg 1%

Sodium: 718.1mg 29%

Calories From Fat: 38.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.