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Spring Chicken and Vegetable Risotto - Rice Cooker Recipe

Spring Chicken and Vegetable Risotto

We absolutely love coming up with new ways to use our kitchen appliances and we’ve definitely hit on a winner with this chicken and vegie risotto recipe. A rice cooker that takes all the hard labour out of risotto. Instead of standing at the stove to slowly stir one ladle full of stock into the risotto at a time, you can use a rice cooker and turn out perfect risotto in less than thirty minutes.
Print Recipe
Servings: 4
Author: www.theideaskitchen.com.au

Ingredients

  • 1 tbs olive oil
  • 2 garlic cloves crushed
  • 1 medium brown onion diced
  • ½ red capsicum diced
  • 1 small double chicken breast 500g, diced
  • 1½ cups arborio rice
  • 750 ml liquid chicken stock hot
  • 1 cup peas
  • 1 bunch broccolini 200g
  • 1 cup 100g parmesan cheese, grated
  • Parsley garnish

Instructions

  • Heat the stock in a small saucepan.
  • Set the rice cooker to cook position and place olive oil, garlic, onion, capsicum and chicken into the bowl. Fry until the onion is translucent and the chicken has browned.
  • Add the rice and cook for 2-3 minutes ensuring that the grains are coated in the oil. Add the hot stock. Stir to combine, making sure the cook button is still down.
  • Cook for approximately 15-20 minutes or until the rice is cooked but still has a firm bite.
  • Add the peas and broccolini in the last 5 minutes of cooking.
  • If it is a little dry just add a few tablespoons of water and stir. Stir in parmesan cheese, garnish with parsley and serve.

Notes

Made using the Panasonic SR-ZE105 rice cooker: http://www.panasonic.com/au/consumer/household/kitchen-appliances/rice-cookers/sr-ze105.html .