Butternut Squash Risotto Made In A Panda Rice Cooker

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Place olive oil and butter into your rice cooker inner bowl and use the SLOW COOK function to heat. When the butter melts add the onion, cook, stirring a few times until softened – about 3 minutes.

Add the rice and stir to coat the grains with hot butter/oil mixture. Cook, stirring a few times, until the grains of rice are transparent except for a spot of white on each one – about 5 minutes.

Add the rice, squash, water and stock to the inner bowl of your rice cooker and stir to combine. Close the cover and set the PORRIDGE function for 1 hour.

When the machine switches to KEEP WARM, stir. There should only be a bit of liquid and the rice should be al dente – i.e. tender with a touch of resistance. If needed, cook for a few minutes longer. This will keep on the keep warm setting for an hour, any longer and it will thicken considerably.

When ready to serve add the butter. Close the lid for a while to allow the butter to melt. Stir in lime juice, parsley, cheese and salt to taste and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens