Rice Cooker Risotto
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
405 kcal
-
Course
Main Course
-
Cuisine
Italian
Rice Cooker Risotto
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This one-pot wonder delivers restaurant-level risotto without all the fuss.
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Ingredients
- 1 1/2 cups arborio rice
- 2 tablespoons olive oil
- 1/2 cup onion finely chopped
- 1 clove garlic minced
- 3 1/2 cups vegetable broth low-sodium
- salt to taste
- black pepper to taste
- 1/2 cup Parmesan Cheese grated
Instructions
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
- Transfer the sautéed onion and garlic into the rice cooker. Add the rinsed Arborio rice, vegetable broth, and a pinch of salt and pepper. Stir to combine. Close the lid and set the rice cooker to the standard cooking setting.
- Once the cooking cycle is complete, open the lid and stir in the grated Parmesan cheese until well combined and creamy. Adjust the seasoning with salt and pepper.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
66g
(22%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
11mg
(4%)
Sodium
221mg
(9%)
Potassium
112mg
(2%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
109IU
(2%)
Vitamin C
2mg
(2%)
Calcium
119mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 221mg | 9% |
| Potassium | 112mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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