Rice Cooker Risotto With Carrots and Onions |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a very simple risotto-style side dish that I make in an on-off rice cooker. I use Knorr chicken broth powder if I don't have chicken stock handy. If your broth is unsalted, you will need to add salt to taste. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
2 carrots, diced |
1 small onion, finely chopped |
1 cup arborio rice (risotto-style (arborio, italian rice or even calrose) |
3 cups chicken stock (or vegetable stock) |
Directions:
1. Put oil and butter in rice cooker pot, switch on.
2. When butter is melted, add carrots and onions. Cook until softened, 3-5 minutes.
3. Add rice, stir until it is coated with oil.
4. Add chicken stock and switch to cook.
5. Check consistency when rice cooker switches to warm. If it is too chewy, add 1/4 cup water and switch on again. This is very altitude dependent.
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