I’m all about a one-pot wonder, set-and-forget dish that helps you cook weeknight dinners on autopilot. But it’s often on my busiest days when I yearn for something a bit more indulgent and comforting. The answer: my rice cooker mushroom risotto, a rendition of the dish that maintains its luscious velvety creaminess without the need for constant stirring over the stove.
In partnership with Panasonic
WATCH THIS RECIPE
Rice Cooker Mushroom Risotto
PREP TIME
20 minutes
COOK TIME
30 minutes
SERVES
4
Ingredients
3 dried shiitake mushrooms
2½ cups chicken stock, hot
1 cup carnaroli or arborio risotto rice
3 garlic cloves, finely chopped
1 onion, finely diced
3 tbsp unsalted butter, diced into small cubes, plus 1 tbsp extra for serving
4 sprigs thyme, leaves picked
100g (3.5 oz) mushrooms, thinly sliced (I like to use Swiss brown and enoki)
3 tsp sea salt
½ tsp ground black pepper
2 cups baby spinach
¾ cup frozen peas, thawed
½ cup freshly grated parmesan cheese
finely grated zest of 2 lemons
extra virgin olive oil, to serve
Steps
-
Place the shiitake mushrooms into a large bowl. Add the chicken stock and allow the mushrooms to rehydrate for 20 minutes. Remove the mushrooms, reserving the chicken stock for later, and gently give them a squeeze to remove any excess liquid. Use a knife to remove and discard the stems, then thinly slice the mushrooms.
-
Place the rice, garlic, onion, butter, thyme leaves, all the mushrooms, salt and pepper into the rice cooker. Pour in the hot chicken stock as well as the mushroom soaking liquid, give everything a stir and then close the lid. Select the White Rice button and allow to cook for the automated time. (The Fuzzy Logic technology automatically adjusts the cooking temperature across all the stages of rice cooking to give the best results… so smart!)
-
Once the rice cooker is done, stir through the remaining 1 tablespoon of butter, the spinach, peas, parmesan and lemon zest. Divide among serve bowls, drizzle with olive oil and serve (you can also use the Keep Warm function in case you want to go back for second helpings!).
-
Notes:
– This recipe was made using the Panasonic 8-Cup Rice Cooker SR-DA152WST. Way more than a rice cooker, it’s a multi cooker that can create many different dishes, like this risotto.
– If you don’t have a rice cooker, you can also make this mushroom risotto on your stovetop. After following Step 1, place a large pan over medium-high heat and add the butter. Once beginning to melt, add the garlic and onion and saute for 8 minutes until the onion has softened. Next, add the rice and, stirring constantly so it doesn’t stick, toast for 1 minute.
– Add the mushrooms, followed by a ladleful of stock, then cook, stirring occasionally until the stock is absorbed. Allow the rice time to soak up the stock before adding another ladleful. Add in the thyme leaves, then continue in this way until you have used up all your stock.
– Once done, turn off the heat and add the 1 tablespoon of butter, as well as the spinach, baby peas, parmesan and lemon zest. Stir through until the spinach has wilted and the ingredients are well incorporated. Divide between serving bowls and drizzle with olive oil.
We have collaborated with Panasonic to produce this content and may get compensation from content. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.
There are no reviews yet. Be the first one to write one.