Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I found a recipe similar to this one years ago on Allrecipes and haven't been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out! This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.

Recipe Summary

cook:
30 mins
additional:
10 mins
total:
45 mins
prep:
5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the rice and heated chicken stock into the rice cooker.

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  • Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.

  • Sprinkle Parmesan cheese over the rice and stir.

Cook's Notes:

If you have a small rice cooker, you may want to halve the measurements.

Depending on your rice cooker you may not need to leave the risotto sit for that extra 10 minutes. The bottom may burn so check it the first time you make it to see how your rice cooker handles. If the risotto comes out too thick, add a little more warm broth to thin it out, stir to incorporate together.

You can use beef stock for chicken stock, if preferred.

Nutrition Facts

268 calories; protein 9.4g; carbohydrates 46.9g; fat 4.3g; cholesterol 12.3mg; sodium 718.1mg. Full Nutrition
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