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    You are in: Home / Recipes / Simple Rice Cooker Risotto Recipe
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    Simple Rice Cooker Risotto

    Average Rating:

    1 Total Reviews

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    • on January 07, 2009

      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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    Nutritional Facts for Simple Rice Cooker Risotto

    Serving Size: 1 (337 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.6
     
    Calories from Fat 161
    36%
    Total Fat 17.9 g
    27%
    Saturated Fat 10.2 g
    51%
    Cholesterol 47.8 mg
    15%
    Sodium 498.1 mg
    20%
    Total Carbohydrate 51.4 g
    17%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.8 g
    19%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    dried mushrooms

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