3 Reviews

I did this with a combination of brown rice and millet. The flavor was good...I usually worry about things being too sweet (as suggested in Elmotoo's review), but I did not find it very sweet at all (although I used lemon zest rather than orange zest, and I guess the type of OJ might have an effect). There was just a nice slight hint of orange. I might have liked a little more smoky flavor from the chipotle, but it's always hard to know how much heat you're getting into the bargain, so I had played it safe. I added some broccoli and chicken to steam late in the cooking, so it was a complete meal in the rice cooker. Unfortunately, since I didn't have the right cheese, I just added some cheddar to serve, but then did not add any salt at all, so it needed a bit of salt after the fact. I have a very basic rice cooker with a 'cook' button and a 'warm/off' button, so I wasn't sure whether to expect a 25-minute cooking time or an hour. It was probably about 40 minutes, but when I opened the cooker at that point, I had to add more liquid to prevent sticking at the bottom. Thanks for another interesting thing to try as I learn to use the rice cooker!

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Meredith C-ville January 12, 2009

This was fantastic! I used my new Zojirushi induction rice cooker (NH-VBC18) and ran it on the "regular" cycle because I wanted faster results than the "porridge" cycle. I used 1 cup OJ, 2 cups stock and 1 cup of water. I didn't have asiago so I used 1/4 cup of romano and 1/4 cup parmesan. This recipe has definately inspired me to come up with different risottos in my machine. Thanks Rita!

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~*-_-*~Rebecca~*-_-*~ February 24, 2009

A very nice recipe. I liked it but it was a bit sweet for me. The sweet/hot is well balanced. I think a dose of pancetta would work here, too. No leftovers & i made a double batch. ;) Made for the 5/08 Aussie Swap. Thanks, Rita!

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Elmotoo May 08, 2008
Orange Chipotle Risotto in Rice Cooker or Stove Top