Chicken Mushroom and Spinach Risotto

Hubs saw this interesting list of recipes that you can make with a rice cooker and suggested I try it out. So here’s my modified version of the risotto recipe (I had to edit the recipe ingredients to remove the “sure lose” ingredients).

#chicken #mushroom #spinach #risotto for dinner tonight - #easy #ricecooker #recipes

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 250g portobello mushrooms
  • 500g chicken fillet
  • 60g melted butter
  • 2 c arborio rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic paste
  • 1 L hot water
  • 2 chicken stock cubes
  • 1/3 c parmesan cheese
  • 80g of spinach

Method:

  • Stir-fry olive oil, onions, chicken and mushrooms for about 5-7 minutes.
  • Mix melted butter and rice in the rice cooker bowl.
  • Mix half the chicken stock with pepper, salt, garlic – add to the rice and butter mix.
  • Cook for 10 minutes.
  • Add cheese, chicken, onions, mushrooms, spinach, and the remainder of the stock.
  • Cook for 20 minutes (open and stir occasionally so the rice doesn’t burn at the bottom).
  • Ready to serve.

Verdict:

DH gave it the thumbs up. “It’s a keeper,” he said. Best meal he’s had in a while, too. Pity G1 and G2 didn’t agree.

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