1. Snap off the ends of the asparagus stalks and discard. If the remaining stalks are thick, peel with a vegetable peeler. Cut the spears on the diagonal into 2-inch pieces.
2. Set the rice cooker for the Quick Cook or Regular Cycle. Place the olive oil and butter in the rice cooker bowl. When the butter melts, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and stir until the grains are evenly coated and hot. Cook, stirring occasionally, until the grains are transparent except for a white spot on each, about 3-5 minutes. Add the mushrooms and asparagus, stirring for a minute or two. Add the stock; stir to combine. Close the cover and reset for the Porridge cycle.
3. When the machine switches to the Keep Warm cycle, stir the risotto with a paddle. The risotto should be only a bit liquid, and the rice should be al dente, tender with just a touch of tooth resistance. The risotto will hold on Keep Warm cycle for an hour.
4. When ready to serve, add the butter. Close the cover for a minute to allow the butter to melt. Stir in the cheese and cream (if used) and salt to taste. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (320g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (47%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 12.4mg||4 %|
|Sodium 377.7mg||13 %|
|Potassium 423mg||11 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 10.9g|
|Protein 8.6g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 153
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