Risotto With Asparagus Rice Cooker 2008 |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is from Wolfgang Puck and his Rice Cooker manual. Ingredients:
8 ounces fresh asparagus, peeled cut 1 inch bites |
2 cups arborio rice |
1 small yellow onion, chopped |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 1/2 cups chicken stock |
3/4 cup grated parmesan cheese |
Directions:
1. Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
2. Measure out the rice and rinse with cold water well.
3. Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
4. Close lid and press cook lever down.
5. When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
6. Serve.
|
|