Multi Cooker Risotto Recipe
Description
Risotto is a classic Italian dish, which is usually made with Arborio rice, broth, and a variety of other ingredients. It is usually served as a side dish or as a main course. Making risotto can be a time-consuming process, as the rice needs to be stirred constantly while it is cooking. However, with a multi-cooker, you can make a delicious risotto in a fraction of the time. This multi cooker risotto recipe is simple and easy to make, and it is sure to become a family favorite.
This multi cooker risotto recipe is made with Arborio rice, vegetables, and broth. The vegetables add flavor and nutrition, while the broth adds richness and depth. The Arborio rice is what gives the dish its creamy texture, and it is important to use the right kind of rice for this recipe. The multi-cooker does the rest of the work, and you will have a delicious and creamy risotto in no time.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Heat the olive oil in the multi-cooker over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onion is softened. Add the Arborio rice and cook for another 2 minutes, stirring occasionally.
2. Add the broth and stir to combine. Add the carrots, celery, peas, oregano, salt, and pepper. Stir to combine.
3. Close the lid and set the multi-cooker to “Risotto” setting. Allow the risotto to cook for 20-25 minutes, until the rice is cooked through and creamy.
4. Remove the lid and stir the risotto. Taste and adjust the seasonings, if desired. Serve warm.
Equipment
- Multi-cooker
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Wooden spoon
Notes
- If you don’t have a multi-cooker, you can make this recipe on the stovetop. Cook the vegetables in a large saucepan over medium heat for about 5 minutes, then add the Arborio rice and cook for another 2 minutes. Add the broth and stir to combine. Reduce the heat to low, cover the pan, and cook for about 20 minutes, stirring occasionally, until the rice is cooked through and creamy.
- You can use any type of vegetables you like in this recipe. Mushrooms, bell peppers, and zucchini are all good options.
- You can also add some shredded cheese, such as Parmesan or Romano, to the risotto for extra flavor.
Nutrition
This recipe makes 4 servings. Each serving contains approximately 320 calories, 8 grams of fat, 54 grams of carbohydrates, and 7 grams of protein.
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