Spinach, Mushroom, and Chicken Risotto for Rice Cooker

READY IN: 20mins
SERVES: 4
YIELD: 4 cup
UNITS: US

INGREDIENTS

Nutrition
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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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