Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups Arborio rice, rinsed and drained well
  • 2 tablespoons olive oil
  • 3 to 3 1/2 cups low-sodium chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 8 ounces mushrooms, cleaned and sliced
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instruction

  • Place the rinsed and drained rice in the bowl of a rice cooker. Drizzle with 1 tablespoon of the olive oil and stir to coat well. Add 2 1/2 cups of broth and the salt. Stir well.
  • Close the lid of the rice cooker and press the "Cook" button. Cook for 20 minutes, then switch to the "Keep Warm" setting.
  • While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes.
  • Add the garlic and saute, stirring continuously, for another minute or two.
  • Add the mushrooms and pepper. Cook, stirring continuously, until the mushrooms are juicy and tender, 5 to 8 minutes. Remove the skillet from the heat. Taste and, if necessary, add salt and additional pepper, to taste. Set aside.
  • After switching the rice cooker to the "Keep Warm" setting, carefully open the lid and stir in the sauteed mushrooms, and additional 1/2 cup of the broth, the butter, parsley, and Parmesan cheese. The mixture should have a creamy consistency; but, if it does not, stir in up to another 1/2 cup of the broth.
  • Continue stirring for about 1 minute longer; then, taste and adjust the seasonings again, if necessary. Serve with additional Parmesan cheese for garnish, if desired.