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    You are in: Home / Recipes / Rice Cooker " Risotto" With Carrots and Onions Recipe
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    Rice Cooker " Risotto" With Carrots and Onions

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Lille's Note:

    This is a very simple risotto-style side dish that I make in an on-off rice cooker. I use Knorr chicken broth powder if I don't have chicken stock handy. If your broth is unsalted, you will need to add salt to taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 carrots, diced
    • 1 small onion, finely chopped
    • 1 cup arborio rice (risotto-style (Arborio, Italian rice or even Calrose)
    • 3 cups chicken stock (or vegetable stock)

    Directions:

    1. 1
      Put oil and butter in rice cooker pot, switch on.
    2. 2
      When butter is melted, add carrots and onions. Cook until softened, 3-5 minutes.
    3. 3
      Add rice, stir until it is coated with oil.
    4. 4
      Add chicken stock and switch to cook.
    5. 5
      Check consistency when rice cooker switches to warm. If it is too chewy, add 1/4 cup water and switch on again. This is very altitude dependent.

    Ratings & Reviews:

    • on September 16, 2008

      55

      We used CalRose and added some fresh chopped parsley. It did need a little more broth, but was yummy, easy and great with chicken. Next time I will add a teaspoon of curry powder for a different flavor - Thanks Lille!

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

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    Nutritional Facts for Rice Cooker " Risotto" With Carrots and Onions

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.5
     
    Calories from Fat 78
    24%
    Total Fat 8.7 g
    13%
    Saturated Fat 2.9 g
    14%
    Cholesterol 13.0 mg
    4%
    Sodium 305.0 mg
    12%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.0 g
    20%
    Protein 8.2 g
    16%

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