Spinach, Mushroom, and Chicken Risotto for Rice Cooker |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Spinach, Mushroom, and Chicken Risotto Ingredients:
1 tablespoon extra virgin olive oil |
pepper |
salt (kosher or sea) |
1 lb skinless chicken breast, cut into 1-inch pieces |
4 cups spinach, washed and dried thoroughly |
3 cups chicken broth |
1/4 cup grated parmesan cheese |
1 cup superfino arborio medium grain rice |
1 lb mushroom, crimini, sauteed |
Directions:
1. Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
2. While the rice cooks, heat olive oil in a saute pan.
3. Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
4. When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
5. Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
6. Season to taste with freshly ground black pepper and kosher salt.
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