Name: Rice Cooker Mushroom Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 3 dried shiitake mushrooms; 2½ cups chicken stock, hot; 1 cup carnaroli or arborio risotto rice; 3 garlic cloves, finely chopped; 1 onion, finely diced; 3 tbsp unsalted butter, diced into small cubes, plus 1 tbsp extra for serving; 4 sprigs thyme, leaves picked; 100g (3.5 oz) mushrooms, thinly sliced (I like to use Swiss brown and enoki); 3 tsp sea salt; ½ tsp ground black pepper; 2 cups baby spinach; ¾ cup frozen peas, thawed; ½ cup freshly grated parmesan cheese; finely grated zest of 2 lemons; extra virgin olive oil, to serve

Ingredients

(Servings: 4)

3 dried shiitake mushrooms

2½ cups chicken stock, hot

1 cup carnaroli or arborio risotto rice

3 garlic cloves, finely chopped

1 onion, finely diced

3 tbsp unsalted butter, diced into small cubes, plus 1 tbsp extra for serving

4 sprigs thyme, leaves picked

100g (3.5 oz) mushrooms, thinly sliced (I like to use Swiss brown and enoki)

3 tsp sea salt

½ tsp ground black pepper

2 cups baby spinach

¾ cup frozen peas, thawed

½ cup freshly grated parmesan cheese

finely grated zest of 2 lemons

extra virgin olive oil, to serve

Rice Cooker Mushroom Risotto

Ingredients

Steps

Nutrition Facts

Comments

Rice Cooker Mushroom Risotto

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts