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Top 5 dishes made from Olive Oil *OR Butter if you prefer
1 . Leftover Pumpkin Soup Risotto – Rice Cooker Method
Leftover 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
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
2 . Simple Rice Cooker Risotto
Simple Rice Cooker Risotto
This is the most basic Risotto that I cook using my rice cooker. The amount might be not enough for 2 servings. My husband could eat it all by himself easily. I usually add extra ingredients such as Mushrooms, Spinach, Peas, etc. If you want the texture of the Risotto wetter than it looks in the photo, add slightly more Stock.
Ingredient
1 tablespoon
Olive Oil *OR Butter if you prefer
1/4 cup
Grated Parmesan Cheese
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 the Stock is not salted.
* Step 3
*Note: If you want the texture of the Risotto wetter than it looks in the photo, add slightly more Stock, up to 1/4 cup.
* Step 4
Press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it.
* Step 5
When rice is cooked, add Parmesan and Butter, and mix to combine. *Note: Add Salt if required after everything is cooked, but you won’t need it.
* Step 6
Sprinkle with some extra Black Pepper and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Pancetta Risotto – Rice Cooker Method
Pancetta Risotto – Rice Cooker Method
This is a quick and easy Risotto recipe for busy people. Computerised rice cookers are so smart and they can do many things. If your rice cooker has ‘Quick Cook’ setting, please use it for ‘al dente’ result. It’s a great idea to add some sliced Mushrooms as well. You may wish to add Baby Spinach. A delicious dish can be ready while you are doing other thing.
Ingredient
1 tablespoon
Olive Oil *OR Butter if you prefer
1 clove
Garlic *finely chopped
2 cups (500 ml)
Chicken Stock OR Stock of your choice *cooled OR cold
1/2 cup
Peas *thawed if frozen
1/4 cup
Grated Parmesan Cheese
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. (It’s a great idea to add some sliced Mushrooms.) 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 Black Pepper as required. *Note: DO NOT add Salt at this point, as Pancetta is very salty.
* Step 3
Scatter Pancetta, and press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it.
* Step 4
When rice is cooked, add Peas, Parmesan and Butter, and mix to combine. (If you add some Baby Spinach, add them very last.) *Note: Add Salt if required after everything is cooked, but you won’t need it.
* Step 5
Sprinkle with some extra Black Pepper and finely chopped Parsley, and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Spinach Risotto – Rice Cooker Method
Spinach Risotto – Rice Cooker Method
I hesitated to call this dish ‘Risotto’, but it is basically rice-cooker version of ‘Risotto’, and it tastes pretty good and texture is also good if you use ‘Quick Cook’ setting. Computerised Rice Cookers are so smart and they can do many things. However, they can get confused and stop cooking too soon when you use the ingredients that are warm OR hot. You need to be aware of that issue.
Ingredient
1 tablespoon
Olive Oil *OR Butter if you prefer
1 clove
Garlic *finely chopped
2 cups (500 ml)
Chicken Stock OR Stock of your choice *cooled OR cold
1/4 cup
Rice Wine OR Dry White Wine
1-2 handfuls
Baby Spinach
1/4 cup
Grated Parmesan Cheese
Cooking instructions
* Step 1
Heat Olive Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic (and Mushrooms) for a few minutes. Remove from the heat, add Arborio Rice, and stir to combine.
* Step 2
Transfer the mixture into the rice cooker’s inner pot. Add Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine), and season with Salt & Pepper as required. *Note: If the Stock is salted, you only need a small amount or no Salt at all.
* Step 3
Press ‘COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, use it.
* Step 4
When rice is cooked, add Baby Spinach and Parmesan, and mix to combine. Baby Spinach will be cooked instantly. Sprinkle with some extra Parmesan and Black Pepper, and enjoy. *Note: I added some Toasted Pine Nuts as well.
Note: if there is a photo you can click to enlarge it
5 . Mushroom Risotto – Rice Cooker Method
Mushroom Risotto – Rice Cooker Method
Recently I suffered from Sciatica pain and I still can’t keep standing up for long. But I am lucky because, when I am not well, I can benefit from electric cooking tools such as ‘Rice Cooker’. These days rice cookers are so smart and they can do many things. My rice cooker has ‘Quick Cook’ mode and it cooks Risotto just perfect ‘al dente’ better than I can. Have you ever tried Rice Cooker Risotto? If you are in doubt, you should try once.
Ingredient
2 tablespoons
Olive Oil *OR Butter if you prefer
1 clove
Garlic *finely chopped
2 cups
(*180ml cup) Arborio Rice
1-2 tablespoons
Parsley *finely chopped
Cooking instructions
* Step 1
In a frying pan or large saucepan, heat Oil, and cook Onion, Garlic and Mushroom over medium high heat for 2-3 minutes. Add rice, and stir to combine.
* Step 2
Transfer the rice mixture into the rice cooker’s inner pot. Add Sake (Wine) and stir to combine.
* Step 3
Season the stock with Salt if required. Add the stock to the pot and make sure the mixture is placed evenly. Set the rice cooker at ‘Quick Cook’ mode, if your rice cooker has it, and press ‘COOK’ button to start cooking.
* Step 4
When rice is cooked, carefully stir well to achieve creamy texture. Season with Salt & Pepper if only required. Sprinkle with finely chopped Parsley and Parmesan Cheese and enjoy.
Note: if there is a photo you can click to enlarge it
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