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

Prep Time

20m

Cook Time

30m

Total Time

50m

This rice cooker mushroom risotto is a creamy, flavorful dish made with arborio rice, a variety of mushrooms, spinach, and peas. Cooked with chicken stock and seasoned with garlic, onion, and thyme, this dish is finished with parmesan cheese and lemon zest for a delicious, comforting meal.

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Ingredients

Servings: 4

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0.25

0.5

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

Steps

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Nutrition Facts

Calories

890kcal

44%
Fat

27g

1%
Saturated Fat

15g

0%
Carbohydrates

137g

6%
Fiber

10g

0%
Sugar

12g

0%
Protein

30g

1%
Cholesterol

52mg

2%
Sodium

1,608mg

80%

Percent Daily Values are based on a 2,000 calorie diet.

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Rice Cooker Mushroom Risotto

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts