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| Rice Cooker Mushroom and Parmesan Risotto |
I know there is a lot of people out there in the world, much like me, who cooks for themselves every night. Cooking for one can be difficult to restrain portion sizes, often ending up with a huge tub of left overs (which is wonderful for the next 2 nights, but not the rest of the week!) Also I find, its often easier to just buy take out or cook up some 2 minute noodles, or toast, which isn't the best for you. So here I am going to share, my healthy and easy to make meals for one!
Rice
Cooker Risotto
Ingredients:
-One
cup of rice (I have used regular gluten free fragrant rice, but I do regularly use brown rice also when I prepare earlier enough, and
tastes just as amazing!)
-Enough
water to fill just above the first line on your rice cooker (I always add a
little more water than usual to make the rice more like a risotto).
-2
Chicken stock cubes
-2
Champ mushrooms sliced
-1 Medium size Tomato diced
-3
Tsp Grated Parmesan Cheese
-5g
Pure Butter
-1
Lemon Wedge
Cooking
Instructions:
1.
Wash rice thoroughly and drain well.
2.
Add water, rice, chicken stock, tomatoes and mushrooms to rice cooker and switch to cook.
-Note:
Regular and gluten free style rices take around 10 minutes to cook,
where as brown rice can take around 90 minutes, please check the cooking
estimated time on rice packet beforehand.
3.
Once rice cooker has switched over, add the butter and Parmesan and stir.
4.
Serve Risotto in a small bowl and drizzle with lemon, enjoy!
Extra
Healthy Alternative:
Remove
butter and Parmesan from recipe and follow the rest of the cooking
instructions, this alternative is delicious healthy and simple meal that can be
enjoyed alone or as a flavored rice side dish.
