RICE COOKER MUSHROOM RISOTTO — Yes, you can make delicious, creamy risotto in your rice cooker and this version, loaded with mushrooms and Parmesan cheese, is so easy!
My friend Gina recently shared a recipe for Slow Cooker Garlic Parmesan Risotto, and that got me thinking. Could I make risotto in my rice cooker? The answer is yes! You can make risotto in your rice cooker. And this Rice Cooker Mushroom Risotto is a great place to start.
I realize using a rice cooker is not the time-honored, tried and true method for making risotto, but it’s easy, convenient (none of that constant stirring), and it works surprisingly well!
I adapted a recipe from Wolfgang Puck, and the original version was way too salty for us, so I cut back the salt quite a bit. I figure you can always add more if you like.
Some of my kids had never had risotto before, and they really loved this (once they picked out the mushrooms). I’m sure this could easily be made without the mushrooms, but my husband loves them, so I just let the picky eaters remove them.
Risotto is not something I ever thought would be a part of my regular menu plan, but this rice cooker version has changed that. Now we’ll be enjoying risotto all the time!
Be sure to save this Rice Cooker Mushroom Risotto recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Rice Cooker Mushroom Risotto
- Arborio rice
- Olive oil
- Chicken or vegetable broth
- Salt and pepper
- Produce: onions, garlic, mushrooms, fresh parsley
- Parmesan cheese
Rice Cooker Mushroom Risotto
Yes, you can make delicious, creamy risotto in your rice cooker and this version, loaded with mushrooms and Parmesan cheese, is so easy!
- 1 1/2 cups Arborio rice, rinsed and drained well
- 2 tablespoons olive oil
- 3 to 3 1/2 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 8 ounces mushrooms, cleaned and sliced
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese, plus more for serving
- Place the rinsed and drained rice in the bowl of a rice cooker. Drizzle with 1 tablespoon of the olive oil and stir to coat well. Add 2 1/2 cups of broth and the salt. Stir well.
- Close the lid of the rice cooker and press the "Cook" button. Cook for 20 minutes, then switch to the "Keep Warm" setting.
- While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes.
- Add the garlic and saute, stirring continuously, for another minute or two.
- Add the mushrooms and pepper. Cook, stirring continuously, until the mushrooms are juicy and tender, 5 to 8 minutes. Remove the skillet from the heat. Taste and, if necessary, add salt and additional pepper, to taste. Set aside.
- After switching the rice cooker to the "Keep Warm" setting, carefully open the lid and stir in the sauteed mushrooms, and additional 1/2 cup of the broth, the butter, parsley, and Parmesan cheese. The mixture should have a creamy consistency; but, if it does not, stir in up to another 1/2 cup of the broth.
- Continue stirring for about 1 minute longer; then, taste and adjust the seasonings again, if necessary. Serve with additional Parmesan cheese for garnish, if desired.
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If you love this recipe, you might also like:
Garlic Parmesan Orzo
Orzo with Roasted Vegetables
Who Dished It Up First: Adapted from Wolfgang Puck.
Is that flaked Parmesan cheese? Saw it yesterday in the shop, it was lovely!
Mine was labeled as “shaved” but yes, I think it would basically be the same thing.
OMG I’m yo biggest fan Danelle! Yo peeps, check out this man’s recipe! The guy is the best male chef yo ever seen! Danelle, please give me yo number…. 😉 MUAH!
Fabulous! That was what I wanted to try next. So glad you tested it out for me. We use our rice cooker all the time. This will be a nice change!!
Hey boo! 😉 Lookin fresh hubby
Is that the cup that comes with the rice cooker or a 250 ml cup?
A 250 ml cup, not the one that comes with the rice cooker.
Glad to look that you ultimately dusted off the rice cooker and began having amusing. Your recipes appearance first rate, and I think that both might enjoy the changes that you’re going to make the following time you prepare them. Keep up the experimentation. You’ll be amazed at what you can prepare dinner on your rice cooker.
Hello Danelle! Do you think that any type of mushrooms would work for the dish? Love your recipes!
Hello! If I double this (to 3 cups of rice) will I still cook it for 20 minutes? If not, by how much should I increase cooking time? Thanks in advance!
I would check it at 20 minutes, but it may need 5-10 minutes longer.
Hi Danelle, I do not feel that this recipe is ready for publishing, for as with any scientific experiment, the equipment and supplies must be specified. Wildy differnt results will occur with this recipe depending on the type of rice cooker used, and the time the cooker takes to cook the rice! For example, a TIGER brand 12 cup cooker had barely softened the outer layer of the arborio rice after 20 minutes. When I start a recipe, I expect it to produce results if the directions are carried out.
Meanie!!! You disgrace!
It was yummy I added bacon and peas.
Cool, dude . Yo need help with yo grammar… 😛
Yo are u Gordon Ramsay wife?
YEAH BOI IM ANNIE
Yo Danny yo food taste like Antonio brown armpit! Hehehehehehehehehehehebebebbebeehehhehe
I like yo food Dannelee!
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San Francisco. In a mansion. Where do u live baby girl? ❤️
In Sacramento ✋ LET’S MEET IN LA
K baby girl When tho-
How bout I fly to you in Sacramento
LA is kind of far, but we can fly together ❤️❤️❤️ First class seats, my pleasure ✨
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recipe is fine as is. turned out great!!