Parmesan Risotto

Quick Rice Cooker Parmesan Risotto

Nutrition

568

Calories

17g

Protein

84g

Carbs

17g

Fat

2 tbsp	30 ml	butter
1		large shallot, minced
1 clove		garlic, minced
4¼ cup	1 l	beef or chicken stock
2 cup	480 ml	Arborio rice
2 tbsp	30 ml	half and half
1 tbsp	15 ml	butter
1 cup	240 ml	freshly grated Parmesan cheese, plus some shaved for garnishing
optional		parsley to garnish
to taste		salt and black pepper

Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until tender. (It will seem like a lot of butter, until you add the rice). Add the rice and cook 5 minutes to coat all the rice with the butter. (2 tablespoons butter, 1 large shallot, 1 clove garlic, 2 cups Arborio rice)
Transfer the mixture to the rice cooker pot. Add the stock, salt, pepper and stir to combine. Close the rice cooker and select the QUICK RICE setting, which will cook for 35 minutes. (4-1/4 cups beef or chicken stock, salt and black pepper)
When the rice cooker switches to warm, add butter, half and half and Parmesan and stir to combine. Garnish with additional Parmesan and parsley, if desired. (2 tablespoons half and half, 1 tablespoon butter, 1 cup freshly grated Parmesan cheese, parsley to garnish)

Equipment: rice cooker