Lazy Risotto a la Rice Cooker

I plan to be posting more frequently for the next while, so stay tuned for plenty of tasty gluten-free goodness… starting with this risotto.

This is by far the easiest way to make a good risotto. Ahh, sweet sweet (salty) laziness.

Serves 3-4.

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, crushed
1 cup of arborio rice
440g (15oz) canned diced tomato
1/3 cup cooking wine
3 cups vegetable stock
3-4 handfuls of spinach/silverbeet, chopped
6-12 black kalamata olives, pitted & sliced
4 (or so) medium-large button mushrooms, sliced
1 small carrot, grated
1/3 cup nutritional yeast
1 teaspoon dried mixed Italian herbs
salt & pepper to taste

1. Turn the cooker on with lid open, heat up oil, saute onion and garlic for 1-2 minutes.
2. Add rice, stir until coated with oil.
3. Add the vegetable stock, canned tomato, wine, mushroom, dry herbs. Stir until evenly distributed. Close rice cooker. Set to cook. Stir once during cooking.

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4. When the rice cooker clicks from cook to warm (finishes cooking), stir through the olives, grated carrot, spinach, and nutritional yeast. Close the rice cooker and let sit on warm for 5-10 minutes, or until spinach is wilted and nutritional yeast dissolved.
5. Add salt pepper to taste. Eat up. Yummo.

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Other/alternative ingredients you could add:
+ At the start of cooking: frozen green peas, asparagus, leek instead of onion; to stir through at the end: sliced zucchini, kale, any other leafy greens you might like, cooked pumpkin chunks, pine nuts (toasted is best!). You could also try adding some quinoa to replace a little of the rice in step 2 if you’d like a bit of extra nutrition. yes, a terrible sacreligious suggestion, I know, but it works and it still tastes great. icon smile Lazy Risotto a la Rice Cooker
+ Massel’s chicken-style vegetable stock is good for this recipe.
+ I use Chinese cooking wine because I rarely have anything else on hand… naughty! But then again, this is a lazy risotto. (It’s probably sweeter than other cooking wines.)
+ Instead of mixed dry herbs, you could use your specific favourites, like oregano. You could also stir through a handful of chopped fresh herbs at the end. I usually like to add some fresh basil, but it’s winter and my garden is a little bare.
+ I use Lotus brand nutritional yeast. I find it tastes the best, and it contains B12… Some nutritional yeasts are stronger/weaker in flavour than others. If you use another brand, taste-test… If you aren’t as obsessed with nutritional yeast as I am (you weirdo) you could reduce it or leave it out… or you could just learn to love it like every sane person should… and remember to sprinkle it on popcorn. Mmm… But if you do leave it out of this recipe, add some extra salt, herbs/spices, or whatnot.

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  • sarahzeldman

    I just found directions for making bread in a rice cooker.

    Here’s a real challenge: Making Gluten-Free Bread in a Rice cooker.

    You game?

    I’d love any other rice cooker recipes you’ve got. Pretty please?

    Sarah Z.

  • Renee

    Bread in a rice cooker! Crikey. I’ll have to work on that one… !

    Thanks for the link. =)

    I mostly just cook nice basmati or brown rice in my rice cooker to go with superquick Chinese & Vietnamese-style stirfries. Actually I usually replace about a quarter of the rice with quinoa, or throw in a handful of miscellaneous grains. Quinoa is super tasty and healthy.

  • Dina

    We made this at work for a communal lunch. We were surprised at how well it turned out and tasted fantastic!!

  • Renee

    thanks, Dina – that’s good to hear!

  • Damien

    Wow! I just made this and ate one spoonful and had to come back here to tell you how good it is!!! Thank you!!

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  • Ellen Allard

    Oh yeah, I know what I’m making for dinner tonight! Thank you!


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  • Sasha

    You don’t specify in the reciepe whether or not the vegetable stock is home made or from the shop. My partner requires a gluten free diet and can’t have supermarket vegetable stock as it contains thickners that contain gluten.

    • Renee

      Massell stocks from the supermarket are all vegan and gluten-free, including vegetable, beef, & chicken.

  • Caydie

    I just made this recipe (substituting quinoa for rice entirely). It’s sooooo delicious! Thank you!