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Spinach, Mushroom, and Chicken Risotto for Rice Cooker

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“Spinach, Mushroom, and Chicken Risotto”
READY IN:
20mins
SERVES:
4
YIELD:
4 cup
UNITS:
Metric

Ingredients Nutrition

Directions

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

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