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Rice Cooker Risotto

Mushroom risotto simplified by preparing it in a rice cooker. This deliciously creamy risotto recipe is full of mushrooms, peas and shallots and could not be easier.
6 Servings -
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Servings:6  | Calories:434 | Total Fat:15g  | Chol:25mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 7g
35 %
Total Carb 57g
19 %
Fiber 3g
12 %
Sugars 3g
Cholesterol 25mg
8 %
Sodium 1087mg
45 %
Protein 12g
24 %
52% Arborio rice
25% Others combined
11% Butter
9% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons olive oil
16 ounces baby portabella mushrooms
3 tablespoons butter; melted
2 cups Arborio rice
1 shallot; finely diced
1 clove garlic; minced
1/2 cup dry white wine
4 1/2 cups chicken broth; divided use
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated parmesan cheese
2/3 cup frozen peas; thawed
1 tablespoon butter

Directions : View recipe directions on
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