No standing over the stove top stirring this – it’s easy to do in your rice cooker! Made with just a few easy to obtain ingredients, it’s creamy, comforting, and filled with cosy autumn flavour.
No standing over the stove top stirring this – it’s easy to do in your rice cooker! Made with just a few easy to obtain ingredients, it’s creamy, comforting, and filled with cosy autumn flavour
Place olive oil and butter into your rice cooker inner bowl and use the SLOW COOK function
to heat. When the butter melts add the onion, cook, stirring a few times until softened – about 3
minutes. Add rice and stir to coat the grains with hot butter/oil mixture. Cook, stirring a few times,
until the grains of rice are transparent except for a spot of white on each one – about 5 minutes*
Add the rice, squash, water and stock to the inner bowl of your rice cooker and stir to combine. Close the cover and set the PORRIDGE function for 1 hour.
When the machine switches to KEEP WARM, stir. There should only be a bit of liquid and
the rice should be al dente – i.e. tender with a touch of resistance. If needed, cook for a few
minutes longer. This will keep on the keep warm setting for an hour, any longer and it will thicken
considerably.
When ready to serve add the butter. Close the lid for a while to allow the butter to melt. Stir in lime
juice, parsley, cheese and salt to taste and serve immediately.
Ingredients
Directions
Place olive oil and butter into your rice cooker inner bowl and use the SLOW COOK function
to heat. When the butter melts add the onion, cook, stirring a few times until softened – about 3
minutes. Add rice and stir to coat the grains with hot butter/oil mixture. Cook, stirring a few times,
until the grains of rice are transparent except for a spot of white on each one – about 5 minutes*
Add the rice, squash, water and stock to the inner bowl of your rice cooker and stir to combine. Close the cover and set the PORRIDGE function for 1 hour.
When the machine switches to KEEP WARM, stir. There should only be a bit of liquid and
the rice should be al dente – i.e. tender with a touch of resistance. If needed, cook for a few
minutes longer. This will keep on the keep warm setting for an hour, any longer and it will thicken
considerably.
When ready to serve add the butter. Close the lid for a while to allow the butter to melt. Stir in lime
juice, parsley, cheese and salt to taste and serve immediately.
Notes
Add sage or rosemary as both of these herbs add a cosy, woodsy autumn flavour to the risotto. You can also add some white wine to add a rich tangy flavour. Serve it with crusty bread or focaccia to add a different texture.
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