Rice Cooker Risotto


by Oct 20th, 2010 // Dinner, Recipes, Veggie Friendly

Rice Cooker Risotto

Rice Cooker Risotto

I don’t know why I have a beef with crock pots… I have never been able to bring myself to buy one. Years ago my dear friend, Kasey, left her crock at my house for a good two months and I didn’t even borrow when it was right there in my own kitchen.

Rice Cooker Risotto

When my friend, Chris, suggested I buy a rice cooker however, I had no qualms. I like sticky rice as much as the next guy. After I purchased it Chris told me “rice cookers are the crock pots of the 2000s.” Then he said “That was such a Sex and the City thing to say.” I laughed and then started researching this concept.

Rice Cooker Risotto

Um. Holy smokes! The possibilities are endless and experimentation is king. So now my rice cooker IS my crock pot but with one added advantage – it makes these crazy music sounds when you turn it on and when the stuff is done. My kid is mad for it. Only a Japanese product would be so clever! Now for the recipe…

Rice Cooker Risotto
Loosely based on this method I found on About.com.

Prep Time: 10 mins  Cooking Time: Porridge Setting

3 tablespoons olive oil
1 cup Arborio Rice
1/4 cup white wine
2 1/2 cups veggie stock
1 8 oz package sliced mushrooms
1 leek, chopped
1/2 cup extra broth
1/4 cup chopped parsley
1/3 cup grated Parmesan cheese
salt and fresh cracked pepper

Preheat the oven to 400 degrees. Spread the mushrooms and leeks out on a rimmed cookie sheet and drizzle with olive oil. Toss with salt and pepper to coat. Cook in the oven for 20 to 30 minutes checking a few times to make sure the leeks aren’t getting dried out. If the leeks look dry drizzle some broth on them and continue to cook until everything is nice and roasted but not crunchy. Meanwhile, set your rice cooker on the porridge setting and pour in oil and rice. Move the rice around with the lid open until it gets toasty. You can tell that it’s ready when it starts to become translucent. Add the wine and cook a few more minutes until it starts to absorb and then mix in broth and some salt and pepper. Close the lid and set your timer for 20 minutes. Let the rice cooker do the work, check back in at 20 minutes and give it a good stir. Continue to cook until most of the broth is absorbed. Once it is absorbed stir in the mushrooms, leeks and 1/2 the parsley. Add cheese and stir again. Scoop out into bowls and garnish with remaining parsley. Serves 4.

Rice Cooker Risotto


15 Comments on “Rice Cooker Risotto”

  1. 1.) Jill
    October 20th, 2010

    I fee like a blog stalker! Can't wait for your next recipe to come out, so you are on my "check first thing" list! We've add 4 -5 recipes to your weekly menu, but I haven't even scratched the surface! THANK YOU, THANK YOU!
    Don't own a rice cooker, but I do love my crock pot. Any tips on making risotto without a rice cooker, this looks delish!

    Prudent Kitchen Advice ~ Veggies should be able to stand on their own. Learn how to pick them, and prep them so they are at their best. You'll always have a healthy, yummy side dish!

  2. 2.) Stevee
    October 20th, 2010

    I need a rice cooker… the possibilities seem endless. This recipe looks scrumptious!

  3. 3.) Karen
    October 20th, 2010

    Advice: when making chocolate chip cookies, make sure the chocolate chips are very cold. Tastes better.

  4. 4.) Eva Leigh
    October 20th, 2010

    I agree with Stevee, definitely need a rice cooker so I can try this recipe this weekend! Keep the delicious food coming!

  5. 5.) CrashTestMonkey
    October 20th, 2010

    I can't speak highly enough of my rice cooker… I'd easily place it in the top 5 of all the kitchen applicances I've ever purchased.

    I chose a Panasonic SR-NA10 because I wanted the fuzzy logic, but I couldn't bring myself to pay the higher prices of the Zojirushi (at the time, they didn't have anything available in the $100-$130 range). This unit isn't available anymore… it looks like the SR-DE102 is what replaced it. An added bonus is that it's about $50 less (on Amazon.com) than what I paid for the SR-NA10 a few years ago!!

    I'll be making this recipie with my rice cooker this weekend… and I can say with utter certainty that I'll definitely go with another Panasonic when the day comes that my cooker goes off to that great kitchen in the sky! :)

  6. 6.) Jackie
    October 21st, 2010

    Oh great…now I have to go buy a rice cooker!

  7. 7.) CookingWithMyKid
    October 21st, 2010

    When it comes to vegetarian food the rice cooker possibilities are endless. We made rice cooker black bean chili (will be posting soon) and rice cooker steel cut oats (posting soon) and we're gonna make a rice cooker veggie stew.

  8. 8.) Kathryn
    October 21st, 2010

    Hey! Just stopping by to let you know we're giving away a signed Sandra Lee cookbook with 1,001 recipes over at Chew on That! We’d love for you to enter! The giveaway ends on Halloween, so hurry over! :)

  9. 9.) Mariko
    October 22nd, 2010

    I love that you can do that in the rice cooker. I'll try it.

  10. 10.) Melissa
    October 25th, 2010

    My rice cooker only has two settings…cook and warm. What should I use for the porridge setting??

  11. 11.) CookingWithMyKid
    November 16th, 2010

    Hi, sorry I missed your question earlier. You can just do it on cook. It will work.

  12. [...] Every Thanksgiving I’m plagued by the same challenge: I only have one oven. It’s all about getting everything heated up and on the table without food drying out or cooling down. Just thinking about it usually gives me Turkey day anxiety, but this year I have one less thing to worry about. This year I’m making my stuffing in my brand spanking new crock pot! (Compliments of my friend, John, who was mortified by this rice cooker post.) [...]

  13. 13.) Lawrence Arnaudet
    November 29th, 2010

    Thanks for that , useful stuff. I get so bored of plain rice but i’m not exactly very good in the kitchen. There’s tonnes of unique ideas at this rice recipes homepage I found that your readers might find useful too.

  14. [...] recipes on this site that I have been dying to make so tonight I am fulfilling my hunger for Rice Cooker Risotto, Quick Cucumber Tomato Salad, and Pistachio Tart for my sweet tooth. Quick cucumber tomato [...]

  15. [...] Crispy Kimchi Fried Rice – une-deuxsenses.blogspot.com Cranberry, pear and rice crisp – eatlivetravelwrite.com Harvest Couscous – thegalleygourmet.net Rice Cooker Risotto – cookingwithmykid.com [...]

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