I hesitate to call this dish ‘Risotto’ but it is almost identical. I cook it in the rice cooker but you can cook in the traditional ‘Risotto’ way with extra stock. I recommend Arborio Rice for creamy texture but Short Grain Rice such as Sushi Rice can be used.


2 Servings


2 tablespoons Butter OR Olive Oil
1 clove Garlic *finely chopped
1/2 Onion *finely chopped
3 to 4 leaves Red Cabbage *about 200g, cut into small pieces
1 cup (*180ml cup) Arborio Rice
500ml Chicken Stock OR Vegetable Stock
1/4 cup Rice Wine OR Dry White Wine
Salt & Pepper
2 tablespoons grated Parmesan *plus extra for serving
Pistachio Nuts *optional

  1. Heat Butter (OR Olive Oil) in a saucepan over medium low heat, cook Garlic and Onion for a few minutes, add Red Cabbage and cook until slightly softened. Add Arborio Rice and combine.
  2. Place the mixture into the rice cooker’s inner pot. Add Chicken Stock (OR Water and crumbled Stock Cube) and Rice Wine (OR White Wine). Season with Salt & Pepper as required. *Note: If the Stock is salted, you only need a small amount or no Salt.
  3. Press ‘COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, use it.
  4. When the rice is cooked, add Parmesan and mix well. Sprinkle with some extra grated Parmesan and finely chopped Pistachio Nuts, and enjoy.