Rice Cooker Risotto with Carrots and Onions
Transform your weeknight dinners with this effortless and delicious Rice Cooker Risotto with Carrots and Onions—a dish that brings gourmet flavors to your table with minimal effort! Perfectly creamy Arborio rice is infused with the natural sweetness of sautéed carrots, the savoriness of onions, and a hint of garlic, all cooked to perfection in your rice cooker. A touch of butter and freshly grated Parmesan cheese adds richness, while the vegetable broth creates a luscious, velvety texture. With only 15 minutes of prep time and the convenience of a rice cooker handling most of the work, this comforting one-pot meal is a game-changer for busy nights. Serve it as a hearty vegetarian main course or pair it with your favorite protein for a more elaborate spread. Garnish with fresh parsley for a burst of color, and get ready to savor the ultimate no-fuss risotto recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 medium Carrots
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 3.5 cups Vegetable broth
- 0.5 cup Parmesan cheese
- 1 tablespoon Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the carrots and onion into small, uniform pieces.
Mince the garlic cloves.
Turn on the rice cooker and select the 'Sauté' or 'Cook' setting. Add the olive oil and allow it to heat up for 1-2 minutes.
Add the diced carrots and onion to the rice cooker and sauté for 5-7 minutes, stirring occasionally, until they become softened and fragrant.
Add the minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
Rinse the Arborio rice under cold water until the water runs clear. Add the rice to the rice cooker and stir for 1-2 minutes, allowing it to lightly toast in the oil and vegetable mixture.
Pour in the vegetable broth and stir well to combine all the ingredients.
Close the rice cooker lid and set it to the 'Cook' setting if it's not already active.
Let the risotto cook for about 30 minutes, stirring every 10 minutes to ensure the rice cooks evenly and does not stick to the bottom.
Once the rice is tender and creamy, add the butter, Parmesan cheese, salt, and pepper. Stir thoroughly to combine and melt the butter and cheese into the risotto.
Taste and adjust seasoning, adding more salt or pepper if desired.
Serve hot, optionally garnishing with fresh parsley for added flavor and color.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 25.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2255 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
