RICE COOKER RISOTTO RECIPES

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SLOW COOKER RISOTTO RECIPE | ALLRECIPES



Slow Cooker Risotto Recipe | Allrecipes image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories     Risotto

Total Time 2 hours 25 minutes

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield 6 servings

Number Of Ingredients 9

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

Steps:

  • Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, CarbohydrateContent 42.3 g, CholesterolContent 7.8 mg, FatContent 11.9 g, FiberContent 0.5 g, ProteinContent 7 g, SaturatedFatContent 2.9 g, SodiumContent 524.6 mg, SugarContent 1 g

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS RECI…



Pressure-Cooker Risotto with Chicken and Mushrooms Reci… image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 13

4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 carton (32 ounces) chicken broth
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

Nutrition Facts : Calories 636 calories, FatContent 26g fat (10g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 1411mg sodium, CarbohydrateContent 66g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

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