Dinner

Rice Cooker Risotto (FM, GF) is for Dinner.

Rice Cooker Risotto (FM, GF) takes 30 minutes to prepare.

Rice Cooker Risotto (FM, GF) takes 60 minutes to cook.

Rice Cooker Risotto (FM, GF) makes 4 servings.

The ingredients for Rice Cooker Risotto (FM, GF) are:

- 1 tbsp butter
- 1 tbsp garlic infused olive oil
- 2 tsp basil paste**
- 1tsp mixed italian herbs
- Asafoetida to taste (normal onion and garlic can be used - see tips)
- 1.5 cups arborio rice
- 3 cup chicken stock (I used 2 cup real stock and 1 cup water)
- 8-10 cherry tomatoes
- Approx 2 cup roasted chicken
- 1.5 cup grated parmesan cheese (1 cup will do, I like it cheesy)
- Cracked pepper

Here is how you make Rice Cooker Risotto (FM, GF):

1. Put butter, oil, italian herbs, a shake of asafoetida*, the basil paste** into your rice cooker and cook until melted stirring occasionally. 2. Stir rice into the mixture until coated then add stock and set your rice cooker to cook. 3. Chop cherry tomatoes in half and dice up chicken while rice is cooking. I buy pre-roasted chickens from the supermarket and use the meat from them.4. Once rice cooker flip to warm add tomatoes, chicken, parmesan and cracked pepper to taste to the cooker and stir in well. 5. Leave sitting on warm for 10 minutes then eat!Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LILYWHITEBONES.

The nutritional information for Rice Cooker Risotto (FM, GF) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 690.2

• Total Fat: 17.4 g
• Cholesterol: 64.1 mg
• Sodium: 1,182.4 mg
• Total Carbs: 60.2 g
• Dietary Fiber: 0.7 g
• Protein: 33.5 g

The dietary needs meet for Rice Cooker Risotto (FM, GF) is Gluten Free