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Chicken Risotto In Rice Cooker Recipe

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Chicken Risotto Recipe (with vegetables) Kylee Cooks
Chicken Risotto Recipe (with vegetables) Kylee Cooks from www.kyleecooks.com

Description

Chicken risotto in rice cooker is an easy and delicious meal that can be made with minimal effort. This recipe is perfect for busy weeknights or when you want to impress guests with a restaurant-quality meal. The creamy and rich texture of the risotto combined with the savory flavor of chicken makes for a satisfying and comforting dish.

Prep Time

Preparation time for this recipe is approximately 10 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

For this recipe, you will need the following ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 1 cup arborio rice
  • 4 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Equipment

To make this recipe, you will need a rice cooker, a cutting board, a knife, and a stirring spoon.

Method

Follow these easy steps to make chicken risotto in rice cooker:
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and garlic and sauté until fragrant and translucent, about 2-3 minutes.
  3. Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
  4. Transfer the chicken mixture to the rice cooker and add the arborio rice.
  5. Pour the chicken broth over the rice and chicken mixture and stir gently to combine.
  6. Cover the rice cooker and cook on the "risotto" or "white rice" setting until the rice is tender and the liquid has been absorbed, about 30 minutes.
  7. Once the rice is cooked, stir in the grated Parmesan cheese until melted and well combined.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

For best results, use arborio rice instead of regular white rice. Arborio rice has a high starch content, which gives risotto its signature creamy texture. To make this recipe vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 325
  • Protein: 24g
  • Fat: 9g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 1045mg

Recipe Tips

To make this recipe even easier, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch. If you don't have a rice cooker, you can also make this recipe on the stovetop. Simply follow the same steps, but instead of using a rice cooker, use a large pot with a lid. Cook the rice over low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender. For added flavor, you can also add vegetables such as peas, mushrooms, or asparagus to the risotto. Simply sauté the vegetables with the onion and garlic in the first step.

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