Rice Cooker Mushroom Risotto
If you’re looking for a quick, healthy meal, add this delicious mushroom risotto from @sarahsspoonful to your recipe collection. Substitute the cheese to make it vegan friendly. Made, using our Panasonic CN188WST Rice Cooker
Ingredients
- 0.5 cupArborio rice
- 1.5 cupsVegetable stock
- 1 cupMushrooms
- 0.5Onion
- 1cloves Garlic
- 3Sprigs fresh thyme leaves stripped from the stem
- 1 tbspOlive oil
- 1 tbspGrated Parmesan plus extra to top
- Fresh parsley to garnish (optional)
Steps
1) Finely dice the onions and garlic. Slice the mushrooms.
2) Switch on the Panasonic Rice Cooker and press ‘start’ on the normal rice setting.
3) Add 3/4 of the olive oil to the rice cooker pot and allow to heat up for a few minutes.
4) Add almost all of the mushrooms (set a few aside for the garnish), the onion, the garlic and the thyme leaves to the pot. Stir to coat in olive oil, close the lid and cook for 2-3 minutes, until fragrant and translucent.
5) Add the Arborio rice to the pot and stir to coat with the aromatics. Cook, stirring, for about a minute.
6) Add the vegetable stock, stir and close the lid for 25 minutes.
7) The risotto is ready when the rice is tender with a little bite. Switch the Rice Cooker setting to ‘keep warm’ and stir through the parmesan cheese.
8) Meanwhile, heat the remaining olive oil to a small frying pan and add the rest of the sliced mushrooms. Flip and fry until golden brown.
9) Serve the risotto and top with sliced mushrooms. Enjoy!
