Chicken Risotto In Rice Cooker Recipe
Description
Making a Chicken Risotto in a Rice Cooker is one of the quickest, easiest and most delicious recipes out there. This dish is bursting with flavour and requires minimal effort, making it a great option for busy weeknights. The creamy texture of the risotto is balanced out by the juicy chicken, making it a perfect all-in-one meal. The best part about this dish is that it can be cooked in one pot, which makes for an easy clean up.
This Chicken Risotto in a Rice Cooker is a great way to get your daily dose of protein and carbs. The addition of the vegetables adds texture and freshness to the dish, making it a nutritious and filling meal. This recipe is also great for meal prepping as it can be easily frozen for later use.
Ingredients
For this Chicken Risotto in a Rice Cooker recipe, you will need: 1 cup of long-grain white rice, 1 cup of diced chicken, 1/2 cup of diced bell peppers, 1/2 cup of diced onion, 2 cups of vegetable broth, 1/4 cup of grated Parmesan cheese, 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of black pepper, 1/2 teaspoon of sea salt and 2 tablespoons of chopped fresh parsley.
Instructions
To begin, add the olive oil to the rice cooker and turn it on. Once it is heated, add the diced onion and bell pepper and sauté for two minutes. Then, add the diced chicken and sauté for an additional three minutes, stirring occasionally. Next, add the rice, garlic powder, oregano, pepper, and salt. Stir the ingredients together and then add the vegetable broth. Put the lid on the rice cooker and allow the ingredients to cook for 20 minutes.
Once the timer goes off, open the lid and stir in the Parmesan cheese. Place the lid back on and allow the risotto to cook for an additional 10 minutes. After 10 minutes, turn off the rice cooker and let the risotto sit for five minutes. Finally, open the lid and stir in the chopped parsley before serving. Enjoy!
Equipment
For this recipe, you will need a rice cooker, a cutting board, a knife, and a spoon.
Notes
If you prefer your risotto to be a bit creamier, you can add an extra 1/4 cup of Parmesan cheese. You can also add more vegetables to the dish to make it more nutritious. If you don't have vegetable broth on hand, you can substitute with chicken broth or water. You can also use any type of rice you like, such as long grain brown rice or basmati rice.
Nutrition
This Chicken Risotto in a Rice Cooker recipe is a great source of protein, carbohydrates, and vitamins and minerals. Each serving contains approximately: 360 calories, 11g fat, 34g carbohydrates, and 26g protein.
Post a Comment for "Chicken Risotto In Rice Cooker Recipe"