Spinach, Mushroom, and Chicken Risotto for Rice Cooker

"Spinach, Mushroom, and Chicken Risotto"
 
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photo by Erisbeck photo by Erisbeck
photo by Erisbeck
Ready In:
20mins
Ingredients:
9
Yields:
4 cup
Serves:
4
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ingredients

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directions

  • Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
  • While the rice cooks, heat olive oil in a saute pan.
  • Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
  • When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
  • Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
  • Season to taste with freshly ground black pepper and kosher salt.

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Reviews

  1. This is definitely a family favorite in our home. I make a couple of small changes like cutting back on the chicken broth to 2 cups and replacing the 3rd cup with 1/2 cup white wine and 1/2 cup water. I also wait until my rice cooker is steaming (toward the end of the cook cycle) before I add the spinach so the spinach doesn't get overcooked. Thanks for the recipe!
     
  2. Fantastic recipe and very easy to make. Thanks for sharing. :)
     
  3. Excellent meal! My rice cooker wasn't big enough to hold everything so when the rice and spinich were done I put it into the skillet with the chicken and mushrooms! Very filling and tasty! It will be made again in our house!
     
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