Risotto in the Rice Cooker

I have a confession to make, I find rice boring. Just plain old white rice doesn’t do a damn thing for me. I need sauce, or vegetables, or something! It just confuses me those who can eat plain white rice as a side on a regular basis. Nobody eats plain noodles or potatoes, but for some reason rice is acceptable. Why is that?!? Sure it’s filling, hot, and the texture is pleasant but it has no flavor! 

And why do I bring this up? Because I live with a man who loves rice…. plain! Bah! He often requests it when we eat fish while all I want is potatoes or pasta. I don’t know about you but I get pretty grouchy when I have to make compromises on the food I’m cooking. It takes all the joy out of it. Not to mention the mid dinner comments, “This is great fish honey, but you know what would go really good with it? Rice!” To which I grimace and pout at him. 

I felt helpless wondering if the battle of the starches would ever be won. Would we ever find something that met both of our needs??

Enter Risotto. This stuff is brilliant! It’s a slightly starchier Italian rice typically cooked with onion, garlic, butter, and chicken broth! Finally! Flavor! The first couple times I prepared it, I followed the instructions and cooked it in a pan. As I was doing this, I couldn’t help but wonder if this rice would cook in the rice cooker. So I risked it one evening, and as you probably guessed, it worked! 

Then it was on to the Mountain Man taste test…. he loved it! And I love it too! We have this almost once a week now with some grilled salmon or halibut. It’s a great side for any dinner. Simple, filling, and easy to make, especially when using the rice cooker! One whiff of this goodness always puts a smile on both of our faces. Risotto for the win!

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Risotto in the Rice Cooker

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 3 tbsp butter
  • 2 cloves garlic minced
  • 1/4 onion diced
  • 1 cup risotto or arborio rice
  • 3 cups chicken broth
  • 1/4 cup parmesan
  • 1 tsp garlic salt

Instructions

  1. In a pan on medium heat, melt butter.

  2. Add onion, garlic, and sauté for 5 minutes until translucent..

  3. Pour sautéed vegetables and all other ingredients in the rice cooker.

  4. Cook on the setting you use for white rice.

 

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About Malia

Hi There! My name is Malia. I love to cook, garden, fish, and live in a small town in the Pacific Northwest. Come join in my silly adventures as I tromp through the garden, cook up a storm, and try to live every day to its fullest!

2 Comments

  1. Ok, you’ve got my attention!!! My rice cooker has been gathering dust for the past while (I bought it when I was married, to make steel cut oats for my husband. It’s been out of use for 7 years now!) This is just the reason to pull it out, clean it up, and get it going again!
    Debbie – Mountain Mama recently posted…The Ultimate Beef BrothMy Profile

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