SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER

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Spinach, Mushroom, and Chicken Risotto for Rice Cooker image

Make and share this Spinach, Mushroom, and Chicken Risotto for Rice Cooker recipe from Food.com.

Provided by Todd-Orange County

Categories     Chicken

Time 20m

Yield 4 cup, 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
pepper
salt (kosher or sea)
1 lb skinless chicken breast, cut into 1-inch pieces
4 cups spinach, washed and dried thoroughly
3 cups chicken broth
1/4 cup grated parmesan cheese
1 cup superfino arborio medium grain rice
1 lb mushroom, crimini, sauteed

Steps:

  • Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
  • While the rice cooks, heat olive oil in a saute pan.
  • Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
  • When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
  • Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
  • Season to taste with freshly ground black pepper and kosher salt.

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