Rice Cooker Risotto
- 2 tablespoons olive oil
- 16 ounces baby portabella mushrooms
- 3 tablespoons butter, melted
- 2 cups Arborio rice
- 1 shallot, finely diced
- 1 clove garlic, minced
- ½ cup dry white wine
- 4 ½ cups chicken broth, divided use
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1/3 cup grated parmesan cheese
- 2/3 cup frozen peas, thawed
- 1 tablespoon butter
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby portabella mushrooms (16 ounces)
- Garlic (1 clove)
- Peas, frozen (2/3 cup)
- Shallot (1)
- Canned Goods
Chicken broth (4 1/2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt (1 teaspoon)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Arborio rice (2 cups)
- Dairy
- Butter (4 tablespoons)
- Parmesan cheese, grated (1/3 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published December 7, 2010 (2 years ago).
12 people saved this recipe.
