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Ingredients
- 1Â 1/2 Tbsp. each: extra virgin olive oil, butter
- 2 Tbsp. chopped shallots
- 1 c. plus 2 Tbsp. medium-grain arborio rice
- 2 ounce fresh mushrooms, sliced
- 3/4 lb fresh asparagus, trimmed, cut into 2 inch pcs
- 1 can (14 1/2 ounces) chicken broth plus water to equal 3 c.
- 2 tsp unsalted butter
- 1/3 c. grated Parmesan salt
Directions
- Set rice cooker for "quick cook" or possibly regular cycle.
- Heat extra virgin olive oil and butter in the cooker bowl till butter melts. Add in shallots.
- Cook, stirring occasionally, till soft, about two min. Stir in rice till grains are proportionately coated. Cook, stirring occasionally, till grains are transparent except for a white spot on each, about four min. Add in mushrooms and asparagus; cook, stirring, one minute.
- Stir in broth and water. Cover; reset for "porridge" cycle, or possibly select the regular cycle and set a timer for 20 min.
- Cook till cooker switches to the "keep hot" cycle or possibly the timer sounds; stir the risotto. The risotto should have only a little bit of liquid and the rice should be tender, but with a bit of resistance to the tooth. Cook a few min longer if needed. (The risotto will hold an hour or possibly so on the
- "keep hot" setting.)
- Add in the butter. Close the cover; let stand till butter melts. Stir in cheese and salt to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 733g | |
| Calories 460 | |
| Calories from Fat 402 | 87% |
| Total Fat 45.62g | 57% |
| Saturated Fat 18.7g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 150mg | 6% |
| Potassium 605mg | 17% |
| Total Carbs 11.77g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.32g | 3% |
| Protein 6.37g | 10% |
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