Cheats Easy Salmon Risotto Rice Cooker Recipes

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RICE COOKER RISOTTO



Rice Cooker Risotto image

I found a recipe similar to this one years ago on Allrecipes and haven't been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out! This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.

Provided by turtle311

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 3

1 ½ cups Arborio rice
4 ½ cups hot chicken stock
1 cup grated Parmesan cheese

Steps:

  • Place the rice and heated chicken stock into the rice cooker.
  • Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
  • Sprinkle Parmesan cheese over the rice and stir.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 46.9 g, Cholesterol 12.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 718.1 mg, Sugar 0.5 g

FRESH SALMON RISOTTO



Fresh Salmon Risotto image

Scottish salmon risotto with steamed green crunchy veg

Provided by Emily Leary

Categories     Drinks

Time 30m

Number Of Ingredients 11

440 g salmon fillets (skin and bones removed)
1 lemon (sliced)
90 g salted butter
1 medium onion (peeled and finely chopped)
2 cloves garlic (peeled and chopped)
200 g arborio rice
1 litre hot chicken stock (gluten free if required)
100 g fresh peas
100 g tenderstem broccoli (broccolini)
30 g Parmesan (finely grated)
pinch salt and pepper

Steps:

  • Before you begin, lightly blanch your broccoli and peas by placing them in boiling water for 2 minutes, then plunging into cold water. Set aside.
  • Put the butter in a large pan. Warm over a medium heat until just melted.
  • Add the onion and garlic. Fry for about 3 minutes, until the onions start to turn translucent.
  • Add the arborio rice. Stir well until the rice looks glossy, which should take a couple of minutes.
  • Now it's time to start adding the stock. Add 250ml of stock and bring to the boil. Turn the heat down to low.
  • You don't need to stir continuously but risotto isn't a dish to be left unattended. Make sure you stir regularly to avoid sticking or burning and so that you know when more liquid is needed. In a few minutes, the liquid should be absorbed.
  • Continue adding stock, a ladleful at a time, stirring until the liquid has been absorbed.
  • The whole process will take about 20-25 minutes in total, at which point the rice should be al-dente (firm, but without chalkiness when chewed).
  • Add your blanched peas and broccoli. Turn off the heat, pop the lid on your pan and leave for 5 minutes to allow the greens to heat through.
  • Meanwhile, line the bottom of a saucepan with lemon slices.
  • Sit the salmon on top.
  • Season the salmon and pour in enough boiling water to just reach the bottom of the salmon.
  • Put the lid on the pan and simmer for 5 minutes or until the salmon is cooked through.
  • Carefully transfer to a plate - it will be hot - and gently flake into pieces. Cooked salmon should flake easily.
  • Add the flaked salmon and the grated parmesan to the risotto.
  • Stir and ensure everything is heated through. Turn the heat back on for a moment if needed.
  • Risotto should be rich and creamy, but still hold its shape a little - if you feel your risotto is too thick, you can add a splash more stock or boiling water and stir through gently.
  • Serve to bowls and enjoy!

Nutrition Facts : Calories 578 kcal, Carbohydrate 51 g, Protein 31 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 114 mg, Sodium 341 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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