Spinach, Mushroom, and Chicken Risotto for Rice Cooker

Spinach, Mushroom, and Chicken Risotto for Rice Cooker created by Erisbeck

Spinach, Mushroom, and Chicken Risotto

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

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

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  1. Erisbeck
    Spinach, Mushroom, and Chicken Risotto for Rice Cooker Created by Erisbeck
  2. Erisbeck
    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!
  3. raven11
    Fantastic recipe and very easy to make. Thanks for sharing. :)
  4. House Mommy
    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!
  5. Todd-Orange County
    Spinach, Mushroom, and Chicken Risotto
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