Rice cooker recipes: Dried Mushroom Risotto Recipe
Ingredients
- Equipment: medium (6 cup) to large (10 cup) fuzzy logic rice cooker
- Ingredients:
- 1 ounce dried mushrooms
- 2 cups hottest possible tap water
- About 1 1/2 cups of beef, chicken or vegetable stock
- 1 tablespoon olive oil
- 1 tablespoon of a low saturated fat buttery spread
- 1/2 cup minced celery
- 1/4 cup dry white wine
- 1 cup plus 2 tablespoons Arborio rice
- To finish:
- 2 teaspoons buttery spread
- 2 teaspoons dried parsley
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional) plus more for serving
- Total Fat 6.3g
- Saturated Fat 1.3g
- Sugars 0.8g
View Full Recipe at This Mama Cooks!
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Comments
March 13, 2012I like that the mushrooms are dried. I hate when you buy fresh and when you are finally ready to put them in your dish, they are bad. This is also a great Lent recipe. Thanks for sharing with us.
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