8 cooker risotto with vegetables Recipes

olive oil, unsalted butter, shallot, minced (or use mild onion), celery, minced, dry white wine, grain risotto rice (superfino arborio, carnaroli, or vialone nano), grain risotto rice (superfino arborio, carnaroli, or vialone nano), chicken stock or 3 cups meat stock or 3 cups vegetable stock, peas (fresh or frozen ), unsalted butter, heavy cream, parmesan cheese

olive oil, butter, carrots, diced, onion, finely chopped, arborio rice (risotto-style (arborio, italian rice or even calrose), chicken stock (or vegetable stock)

butter, olive oil, shallots , coarsley chopped, dried thyme, dried chili pepper flakes (or to taste), red bell pepper, diced, saffron, garlic cloves, minced, baby portabella mushrooms, sliced, pearl barley , rinsed under cold water, mushroom broth or 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth, water (optional), white wine, salt, fresh ground black pepper, grated parmesan cheese (or more if desired)

olive oil, diced onion, arborio rice, dry white wine, vegetable broth, corn kernels cut from the cob, or frozen and thawed, lobster tails thawed if previously frozen, removed from shells; cut into chunks, tiny tomato halves, julienned fresh spinach or minced parsley, salt and pepper to taste, cayenne pepper

olive oil, butter, water, garlic cloves, minced, leeks, sliced, arborio rice, vegetable broth, asparagus , chopped into 1 inch segments, parmesan cheese, shredded

onion, halved and thinly sliced, celery ribs, chopped, whole canned tomatoes, drained and chopped, arborio rice, chicken broth, grated parmesan cheese (to garnish )