AuthorHungry PandaCategoryVegDifficultyBeginnerHeat olive oil in your rice cooker bowl and continue to heat using the SLOW COOK function. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir
until it is no longer visible in the bowl. Add the warm stock until it just covers the rice or near to the level 2 level line for SHORT GRAIN.
Now set the cooking function to SHORT GRAIN and press START with the lid closed.
After 20 minutes, add asparagus and stir .
Wait for the rice cooker to finish and the rice should be al dente. Function change to KEEP WARM.
Add another spoon of stock to the rice if necessary.
Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn’t).
Serve right away in wide soup bowls or on plates, spreading in a thin layer rather than a mound.
Ingredients
Directions
Heat olive oil in your rice cooker bowl and continue to heat using the SLOW COOK function. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir
until it is no longer visible in the bowl. Add the warm stock until it just covers the rice or near to the level 2 level line for SHORT GRAIN.
Now set the cooking function to SHORT GRAIN and press START with the lid closed.
After 20 minutes, add asparagus and stir .
Wait for the rice cooker to finish and the rice should be al dente. Function change to KEEP WARM.
Add another spoon of stock to the rice if necessary.
Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn’t).
Serve right away in wide soup bowls or on plates, spreading in a thin layer rather than a mound.