I’ve never met a risotto I didn’t like. The creamy, rich dish is one of my all-time favorites but I would be lying if I said I took the time to make it at home as much as I’d like. While delicious, risotto is a time-consuming dish that takes patience if you are going to make it on the stovetop.
The next time you prepare the dish, try making it in the rice cooker. You cut down on not only time, but the eliminate the need for constant stirring and standing by the hot stove. With the help of the rice cooker, your hands are free to finish the rest of your meal while the risotto cooks. And the best part? It cooks in under 30 minutes.
Start by adding cubed butternut squash, onion, shallot, and garlic to a skillet over medium high heat and cook for about 3 minutes, until the onion is translucent. Transfer the mixture to the rice cooker then add rice, vegetable stock, white wine, sage, salt, pepper, nutmeg and a bay leaf to the rice cooker. Stir until the mixture is well mixed then press the COOK switch down. It’s that easy.
The rice is done in about 25 minutes. When the rice cooker switches to WARM, remove the sage and bay leaf and stir in your parmesan cheese. Sprinkle extra parmesan cheese and cracked black pepper on top and you’re ready to serve.
This rice cooker risotto was a favorite among the Hamilton Beach tasting panel and we all couldn’t wait to make it at home. Whether you need a go-to vegetarian side dish or plan on serving this at Thanksgiving dinner, rice cooker butternut squash risotto is a quick, no-fail recipe that deserves a spot on your table this fall.
Rice Cooker Butternut Squash Risotto
- 2 tablespoons olive oil
- 3 cups peeled, seeded and 1/2-inch cubed butternut squash
- 1 medium onion, chopped
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 1/2 cups Arborio rice
- 3 1/2 cups vegetable stock
- 1/2 cup dry white wine
- 1 bay leaf
- 1 sprig fresh sage
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup fresh finely shredded Parmesan cheese
- In large skillet over medium-high, heat olive oil. Add butternut squash, onion, shallot and garlic. Cook until onion is translucent, about 3 minutes. Transfer mixture to rice cooker pot. Add rice, vegetable stock, wine, bay leaf, sage, salt, black pepper and nutmeg. Stir until blended.
- Cover rice cooker and press cook switch down. The rice will cook about 25 minutes.
- When rice cooker switches to WARM, remove bay leaf and sage. Stir in Parmesan cheese.
Achieve perfectly cooked rice every time with the 20 Cup Capacity Rice Cooker.
I’m putting this in the crockpot for 2 hrs, what do you think?
Love all these crockpot recipes and short cuts. Some i have never thought to do. But glad to know now.