Rice Cooker Risotto

Posted: May 21, 2012 in From My Kitchen, Recipes
Tags: , , , , , ,

Ok, so it is not a traditional Risotto, and it is nowhere near as creamy, but it is a bit of a different take on the oven baked Risotto that I have made in the past. It was quick and easy, and the family seemed to enjoy it. The texture will vary based on the amount of stock used for cooking, and the amount of cream and cheese added at the end, but it cam be easily tweaked to get the desired result.


Firstly, I diced my onion, chicken, and bacon and sautéed them in some oil and butter until the onions were translucent, and the chicken just cooked through. I then added 2 cups of rice and stirred until it was all coated in the remnants of butter and oil. I then tipped this mixture into the rice cooker and added about 2/3 cup of diced pumpkin. I pored over some chicken stock, gave it a stir, then put the lid on and turned the rice cooker to ‘cook’.

When the rice cooker switched itself to ‘warm’ (ie: keep warm) I left the risotto sit for a while with the lid on. While this was happening, I prepared some baby spinach leaves, and fried some mushroom to add to mine, as no-one else eats mushrooms. I then put the risotto in a large mixing bowl to stir through the baby spinach, some cream and parmesan, and salt and pepper to taste.

To serve, I simple sprinkled with a little extra parmesan, and added the mushrooms to my bowl.

Ingredients (feeds 5-6 easily)

500g chicken breast, cut into about 2cm chunks

2 rashers bacon, diced

1 small onion, diced

2/3 cup pumpkin, cut into about 1cm pieces

1L chicken stock (I used stock cubes)

handful of baby spinach leaves

4 mushrooms, sliced

cream, parmesan, salt and pepper to taste

Method

Sautee chicken, onion and bacon in oil and butter.

Add rice to frying pan and stir well until each frain is coated, and starts to appear translucent. Transfer to rice cooker.

Add pumpkin, and stock, then stir well.

Place lid on cooker and turn on to cook. Once cooking has ceased, leave lid on for approx 10 minutes.

Fry mushrooms, or any other extras, and wash baby spinach.

Place risotto in large bowl and add cream, parmesan, salt and pepper, baby spinach, and mushrooms. Stir well, and add extra cream if desired to obtain a suitable consistency.

Note: if you like a more ‘liquid’ risotto, maybe try cutting the amount of rice by half a cup. I haven’t tried this yet, but I will next time as this made so much risotto!!

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