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    You are in: Home / Recipes / Cheat's Easy Salmon Risotto (Rice Cooker) Recipe
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    Cheat's Easy Salmon Risotto (Rice Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Chickee's Note:

    OK- I know, it's not really a risotto if it's made in the rice cooker... I DON'T CARE. It still tastes good! (This recipe uses US measurements as I now have a US cup!) No oil in this one, the only fat is from the salmon and the cheese. Good way to use up a small piece of salmon. This is very filling but still makes 4 decent servings!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chuck garlic, onion, rice, white wine, lemon juice and chicken stock in the rice cooker. Stir well.
    2. 2
      Hit "cook".
    3. 3
      Meanwhile, cover salmon with balsamic and marinate.
    4. 4
      About 3/4 of the way through the cooking, open the rice cooker and stir the mix. Put the steamer rack on top of the rice and put the salmon in the steamer. (If your rice cooker doesn't have a steamer, cook the salmon in the microwave for a few minutes).
    5. 5
      Once the rice cooker stops cooking, leave it on 'keep warm'; open it, take out the salmon, add the cheese, stir the rice and close the rice cooker again.
    6. 6
      Flake the salmon into small chunks.
    7. 7
      Cut the shallot into small slices.
    8. 8
      Open the rice cooker, add the flaked salmon, shallot, capers and dill. Stir well to mix, season to taste with salt and pepper. Close the rice cooker again.
    9. 9
      Get the plates ready to serve.
    10. 10
      Serve, sprinkled with a little extra dill. Enjoy!

    Ratings & Reviews:

    • on January 07, 2009

      45

      We enjoyed this: for flavor, ease, and healthfulness, it is a great recipe. I used about 2 cups of sliced leeks rather than onion, and 5 cloves of garlic. I used brown rice rather than arborio and reduced the amount of rice slightly to be sure there'd be enough liquid. Since I had a long and very flat piece of fish, I just threw it right on top of the rice after it had cooked for about 35 minutes. I'm sure we had less of the creamy effect that we would have had with arborio, but it still had a creamy texture. I think for brown rice I'd reduce the wine by a little bit. I added pepper at the end but not salt: between the (low-salt) chicken broth and the capers I did not find it needed additional salt. Thanks for a successful first-time-with-rice-cooker debut!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2007

      55

      Really rich and creamy - cooked up fast as well. Thanks. I used green onion instead of shallot and added some zuchinni. Didn't have any dill, either, but I always heard risotto was rather flexible, and this dish is - and most delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2012

      45

      Very easy and good! Used about 1/2 pound of salmon, green onion instead of the shallot and forgot the vinegar. I don't have a steamer for my rice cooker, but just put the salmon on top of the rice (in the keep warm setting ) and it cooked fast and perfectly. Next time maybe add some veggies. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Cheat's Easy Salmon Risotto (Rice Cooker)

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.7
     
    Calories from Fat 44
    24%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.3 g
    6%
    Cholesterol 28.8 mg
    9%
    Sodium 326.8 mg
    13%
    Total Carbohydrate 77.0 g
    25%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.4 g
    17%
    Protein 20.4 g
    40%

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