Spinach, Mushroom, and Chicken Risotto for Rice Cooker

Total Time
Prep 5 mins
Cook 15 mins

Spinach, Mushroom, and Chicken Risotto

Ingredients Nutrition


  1. Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
  2. While the rice cooks, heat olive oil in a saute pan.
  3. Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
  4. When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
  5. Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
  6. Season to taste with freshly ground black pepper and kosher salt.
Most Helpful

This is definitely a family favorite in our home. I make a couple of small changes like cutting back on the chicken broth to 2 cups and replacing the 3rd cup with 1/2 cup white wine and 1/2 cup water. I also wait until my rice cooker is steaming (toward the end of the cook cycle) before I add the spinach so the spinach doesn't get overcooked. Thanks for the recipe!

Erisbeck February 25, 2014

Fantastic recipe and very easy to make. Thanks for sharing. :)

raven11 September 25, 2011

Excellent meal! My rice cooker wasn't big enough to hold everything so when the rice and spinich were done I put it into the skillet with the chicken and mushrooms! Very filling and tasty! It will be made again in our house!

House Mommy February 18, 2011