Marion Grasby's One-Pot Rice Cooker Mushroom Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Soak dried shiitake mushrooms in chicken stock to rehydrate.

Add rice, garlic, onion, butter, shiitake mushrooms, Swiss brown mushrooms, salt, and pepper to the rice cooker.

Pour in chicken stock and stir the mixture.

Press the button on the rice cooker to start cooking.

Sauté garlic and onion in a pan with salt until softened for the stovetop version.

Add Arborio rice to the sautéed garlic and onion.

Add shiitake mushrooms and Swiss brown mushrooms to the pan.

Add chicken stock gradually, stirring and waiting for the rice to absorb the liquid between additions.

Continue stirring and adding stock until the rice is cooked to desired creaminess.

Add spinach, peas, butter, and Parmesan cheese to the rice cooker version once cooking is complete.

Mix in lemon zest to both versions before serving.

Serve and compare the rice cooker risotto with the stovetop risotto.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens