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Leftover Pumpkin Soup Risotto – Rice Cooker Method
Introduce
Chef :
Hiroko ListonLeftover Pumpkin Soup Risotto – Rice Cooker Method
Using leftover Pumpkin Soup, I made ‘Macaroni Cheese’ yesterday, but I still had some leftover. To use it up, I made this Rice Cooker Risotto replacing a part of Chicken Stock with the Pumpkin Soup. We shouldn’t underestimate computerised rice cookers. Rice Cooker Risotto is not disappointing.
Ingredient
Food ration :
2 Small ServingsCooking time :
30 minutes
1 tablespoon
Olive Oil *OR Butter if you prefer
1 clove
Garlic *finely chopped
1 cup (250 ml)
Chicken Stock OR Stock of your choice *must be cold
1 cup (250 ml)
Pumpkin Soup *must be cold
10 g
Butter
Cooking instructions
* Step 1
Heat Olive Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic for a few minutes. Remove from heat, add Arborio Rice, and stir to combine.
* Step 2
Transfer the mixture into the rice cooker’s inner pot. Add cold Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine), and add some Black Pepper. *Note: Add some Salt if Stock is not salted.
* Step 3
*Note: If your Pumpkin Soup is thick, add extra 1/4 cup Stock.
* Step 4
Pour Pumpkin Soup evenly, but DO NOT stir. Press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it for ‘al dente’ result.
* Step 5
Pour Pumpkin Soup evenly, but DO NOT stir. Press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it for ‘al dente’ result.
* Step 6
When rice is cooked, add Butter, and mix to combine. *Note: Add Salt if required, but you won’t need it.
* Step 7
Sprinkle with some grated Parmesan and finely chopped Parsley, add extra Black Pepper if you like, and enjoy.
Note: if there is a photo you can click to enlarge it
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