No time or patience to stir risotto?
This recipe is for you
I love a time saver that does not compromise the outcome. Who doesn’t? It is all about discovering them. I am sharing this one that I have recently discovered.
- Do you need dinner in a hurry?
- Do you wish it would cook itself while you do other things?
- Do you leave risotto off the menu because you can’t be bothered with the stirring?
Well, add it back on! This recipe is quick and super easy to make as the rice cooker does all the work for you. That’s right no standing, sitting, or leaning at the stove stirring, and stirring and stirring. I did not know you could do this until I recently received a new rice cooker from my friends at Kambrook. My old rice cooker was a basic one that just did rice, I think…
As with the slow cooker my mum gave me at the start of Winter, I am experimenting with my this new appliance. I am very excited that it also has a steaming basket. I will be trying that out very soon.
I started with learning to cook the basics in my new appliance, and it is a great start – Risotto cooked and on the table in 30 minutes. I love that. It leaves me free in the day to play with my 2 year old “Cuddles” and do other fun stuff.
I was excited to find a gorgeous baby artichoke flower appear in my garden a couple of weeks ago. The plant I has only ever produced flowers in Summer to date. It hasn’t previously ever produced anything in Winter. I have been keeping an eye on the random flower and grabbed it for dinner after I had collected a couple of other locally grown beauties at my local fruit store.
I followed the Kambrook provided instruction booklet for the rice cooker a couple of times to get used to the machine and created this recipe after. Check your own machine’s functionality prior to following these steps. I used my oven timer throughout the recipe to keep track of the timing of the steps.
- 1 tablespoon olive oil
- 2 cloves garlic - chopped
- 3 medium artichoke - hearts sliced
- 1 and ½ cups Arborio rice
- ⅓ cup white wine (not sweet)
- 3 cups vegetable stock
- zest of 1 small lemon
- ½ capsicum - diced
- 1 teaspoon dried oregano
- 4-6 slices prosciutto (optional)
- ½ bunch asian greens - trimmed of ends and roughly chopped
- Parmesan cheese to serve
- Add your oil, garlic and sliced artichoke to the bowl of the slow cooker and cook 4 minutes
- Add the rice and cook 2 minutes
- Add the wine and cook 2 minutes
- Add stock and other ingredients, except the prosciutto and the greens and cook 1 minutes
- Once the rice cooker completes cooking add the greens and stand for 6 minutes
- Crisp the prosciutto in a pan and add to the top of the dish to serve (or leave out for a vegetarian meal)
- Serve with shaved parmesan cheese
Do you have a rice cooker that you use to cook other things besides plain rice?
What do you cook in it? I would love to hear in the comments below.
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