Years ago, I discovered a recipe on Allrecipes that was comparable to this one, but I haven’t been able to locate it since. Luckily, I could recall the essentials of it. I’ve figured it out after some trial and error! This simple recipe makes a creamy comfort food that is particularly adaptable because you can customize it by adding all kinds of meat and vegetables.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups Arborio rice
- 4 ½ cups hot chicken stock
- 1 cup grated Parmesan cheese (Optional)
Instructions
- Place the rice and heated chicken stock into the rice cooker.
- Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
- Sprinkle Parmesan cheese over the rice and stir.
- If you have a small rice cooker, you may want to halve the measurements.
- Depending on your rice cooker you may not need to leave the risotto sit for that extra 10 minutes. The bottom may burn so check it the first time you make it to see how your rice cooker handles. If the risotto comes out too thick, add a little more warm broth to thin it out, stir to incorporate together.
- You can use beef stock for chicken stock, if preferred.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 718 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I used brown rice and mixed in mushrooms at the end. It was delicious and such a convenient way to make such a pleasing dish.
This was sooo good. It made making risotto very simple. The instructions for cooking it in the rice cooker were clear and worked well in both our small rice cooker and our larger one.
Mine turned out mushy. I’ll stick with the stove top.
I don’t have a rice cooker however I do have an instant pot, and so I sautéed the rice in a little bit of olive oil until it was translucent, then added the chicken broth and cooked for 7 minutes on high pressure. Afterwards I added the Parmesan cheese I tasted it and decided it needed a little bit of garlic powder. Otherwise without the addition of garlic powder it was a pretty good risotto. This could be improved with a little bit of white wine.
I had trouble finding instructions on how to make arborio rice in my rice cooker (which I love!) so this recipe was greatly appreciated! Turned out perfectly, so I’ll be using this again and again! Thank you!!!