Rice Cooker Risotto (FM, GF)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 1 tbsp butter- 1 tbsp garlic infused olive oil - 2 tsp basil paste** - 1tsp mixed italian herbs- Asafoetida to taste (normal onion and garlic can be used - see tips) - 1.5 cups arborio rice- 3 cup chicken stock (I used 2 cup real stock and 1 cup water)- 8-10 cherry tomatoes- Approx 2 cup roasted chicken- 1.5 cup grated parmesan cheese (1 cup will do, I like it cheesy)- Cracked pepper
1. Put butter, oil, italian herbs, a shake of asafoetida*, the basil paste** into your rice cooker and cook until melted stirring occasionally.
2. Stir rice into the mixture until coated then add stock and set your rice cooker to cook.
3. Chop cherry tomatoes in half and dice up chicken while rice is cooking. I buy pre-roasted chickens from the supermarket and use the meat from them.
4. Once rice cooker flip to warm add tomatoes, chicken, parmesan and cracked pepper to taste to the cooker and stir in well.
5. Leave sitting on warm for 10 minutes then eat!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LILYWHITEBONES.
2. Stir rice into the mixture until coated then add stock and set your rice cooker to cook.
3. Chop cherry tomatoes in half and dice up chicken while rice is cooking. I buy pre-roasted chickens from the supermarket and use the meat from them.
4. Once rice cooker flip to warm add tomatoes, chicken, parmesan and cracked pepper to taste to the cooker and stir in well.
5. Leave sitting on warm for 10 minutes then eat!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LILYWHITEBONES.
Nutritional Info Amount Per Serving
- Calories: 690.2
- Total Fat: 17.4 g
- Cholesterol: 64.1 mg
- Sodium: 1,182.4 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 0.7 g
- Protein: 33.5 g
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