Using leftover Pumpkin Soup, I made ‘Macaroni Cheese’ yesterday, but I still had some leftover. To use it up, I made this Rice Cooker Risotto replacing a part of Chicken Stock with the Pumpkin Soup. We shouldn’t underestimate computerised rice cookers. Rice Cooker Risotto is not disappointing.


2 Small Servings


1 tablespoon Olive Oil *OR Butter if you prefer
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 cup (*180ml cup) Arborio Rice
1 cup (250ml) Chicken Stock OR Stock of your choice *must be cold
*Note: Add extra 1/4 cup Stock if Pumpkin Soup is thick
1/4 cup Sake (Rice Wine) OR Dry White Wine
1 cup (250ml) Pumpkin Soup *must be cold
Black Pepper as required
10g Butter
Salt as required *optional
Grated Parmesan Cheese
Finely chopped Parsley

  1. Heat Olive Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic for a few minutes. Remove from heat, add Arborio Rice, and stir to combine.
  2. Transfer the mixture into the rice cooker’s inner pot. Add cold Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine), and add some Black Pepper. *Note: Add some Salt if Stock is not salted.
  3. *Note: If your Pumpkin Soup is thick, add extra 1/4 cup Stock.
  4. Pour Pumpkin Soup evenly, but DO NOT stir. Press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it for ‘al dente’ result.
  5. When rice is cooked, add Butter, and mix to combine. *Note: Add Salt if required, but you won’t need it.
  6. Sprinkle with some grated Parmesan and finely chopped Parsley, add extra Black Pepper if you like, and enjoy.