Simple Rice Cooker Risotto
Effortlessly elevate your weeknight dinners with this creamy and flavorful Simple Rice Cooker Risotto! Perfectly cooked Arborio rice is transformed into a luxuriously creamy dish thanks to the magic of the rice cooker—no constant stirring required. Infused with dry white wine, savory chicken or vegetable stock, and a touch of garlic and onion, this easy risotto boasts rich, comforting flavors with minimal fuss. Finished with a generous helping of Parmesan cheese, a pat of butter, and a sprinkle of fresh parsley, it's a restaurant-quality meal made right in your kitchen. Ideal for busy nights, this recipe requires just 10 minutes of prep and delivers irresistible results in about 30 minutes. Whether you're feeding your family or impressing guests, this foolproof risotto will become a new go-to favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Arborio rice
- 2.5 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 Small onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Turn on your rice cooker to the sauté function (or its closest setting). Add the olive oil and 1 tablespoon of butter.
Once the butter melts, add the chopped onion and cook for 2-3 minutes, stirring, until translucent.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Pour in the Arborio rice and stir it for 1-2 minutes to toast it slightly.
Deglaze the pot by adding the white wine. Stir and let it cook for about 1-2 minutes, or until the wine reduces slightly.
Add the chicken or vegetable stock, salt, and black pepper. Stir well to combine.
Close the rice cooker lid and set it to the ‘white rice’ or regular cooking cycle (this typically runs for around 20 minutes).
Once the cycle completes, open the lid and stir the risotto. Add the grated Parmesan cheese and the remaining tablespoon of butter. Stir until the cheese melts and the risotto becomes creamy.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately, garnished with fresh parsley if desired. Enjoy your easy rice cooker risotto!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 4169 mg | 181% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 531 mg | 41% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 442 mg | 9% | |
*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.
