Rice Cooker " Risotto" With Carrots and Onions
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 carrots, diced
- 1 small onion, finely chopped
- 1 cup arborio rice (risotto-style (Arborio, Italian rice or even Calrose)
- 3 cups chicken stock (or vegetable stock)
directions
- Put oil and butter in rice cooker pot, switch on.
- When butter is melted, add carrots and onions. Cook until softened, 3-5 minutes.
- Add rice, stir until it is coated with oil.
- Add chicken stock and switch to cook.
- Check consistency when rice cooker switches to warm. If it is too chewy, add 1/4 cup water and switch on again. This is very altitude dependent.
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RECIPE SUBMITTED BY
I am a stay-at-home-mom, or rather, drive-around-in-the-minivan mom to DS7, DD6, DD5 and DS1. DH is lactose intolerant so I have learned to work around that in my recipes. I started baking cookies and such when I was about 9, and cooking daily suppers when I was 13 so I have been in the kitchen for a good percentage of my life already. It's a good thing that it's my favourite place to be!
My favourite appliance is a rice cooker, with the Kitchenaid mixer running a close second. DH bought a Traeger wood pellet barbecue for Mother's Day a few years ago and it is amazing.
I almost always wear an apron in the kitchen because I'm a sloppy cook and stained too many shirts. My favourite is from www.ashtongreen.com, a Canadian website that sells great kitchen stuff.
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