I hesitated to call this dish ‘Risotto’, but it is basically rice-cooker version of ‘Risotto’, and it tastes pretty good and texture is also good if you use ‘Quick Cook’ setting. Computerised Rice Cookers are so smart and they can do many things. However, they can get confused and stop cooking too soon when you use the ingredients that are warm OR hot. You need to be aware of that issue.
1 tablespoon Olive Oil *OR Butter if you prefer
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
*Note: You can add some sliced Mushrooms. Today I added 2 Mushrooms.
1 cup (*180ml cup) Arborio Rice
2 cups (500ml) Chicken Stock OR Stock of your choice *cooled OR cold
Salt & Pepper
1 to 2 handfuls Baby Spinach
1/4 cup Grated Parmesan Cheese
Toasted Pine Nuts *optional
- Heat Olive Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic (and Mushrooms) for a few minutes. Remove from the heat, add Arborio Rice, and stir to combine.
- Transfer the mixture into the rice cooker’s inner pot. Add Chicken Stock (OR Stock of your choice) and season with Salt & Pepper as required. *Note: If the Stock is salted, you only need a small amount or no Salt at all.
- Press ‘COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, use it.
- When rice is cooked, add Baby Spinach and Parmesan, and mix to combine. Baby Spinach will be cooked instantly. Sprinkle with some extra Parmesan and Black Pepper, and enjoy. *Note: I added some Toasted Pine Nuts as well.