2 Reviews

I made this the other night in our 7-cup rice cooker and it turned out well. I didn't have enough dried mushrooms so substituted fresh and sauteed them with the onions. I used vegetable broth instead of chicken to make it vegetarian - next time I would use a mushroom broth. I also didn't have dried parsley or sage (fresh parsley would be nice though) so added a bit of basil and a bit of thyme, worked for me. After the 'cook' cycle was over, I stirred in the cheese, but it was still quite liquid. Leaving it to sit on warm for about 8 minutes allowed the rice to finish absorbing the moisture. This might have been excess moisture from the fresh mushrooms (YMMV). Overall very simple and good - easier than traditional risotto. Thanks for sharing your recipe! I will make it again, with some more tweaking :)

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CanadianEmily January 07, 2009

I've just made this after purchasing a rice cooker, I added goats cheese & left out the mushrooms, delicious!!

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juliehughes68 September 21, 2015
Simple Rice Cooker Risotto