Risotto With Asparagus Rice Cooker 2008

READY IN: 25mins
Recipe by andypandy

This is from Wolfgang Puck and his Rice Cooker manual.

Top Review by Pineapple

This was just pretty good...really tasted more like a rice dish than actual delicious, creamy risotto. I did like the ease of putting everything in the rice cooker as opposed to standing at the stove stirring and stirring.

Ingredients Nutrition

Directions

  1. Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
  2. Measure out the rice and rinse with cold water well.
  3. Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
  4. Close lid and press cook lever down.
  5. When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
  6. Serve.

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