Rival Explore Flavorful Rice Cooker Recipes for Your RC61

RECIPES

SPINACH AND CHICKEN RISOTTO

1 tbsp. extra virginolive oil	3 cups of water or chickenbroth
Koshersalt and pepper	1	/ cup gratedParmesancheese
		4
1 lb. boneless,skinlesschickenbreasts,cut into	1 cup superfinoArboriomediumgrain rice,
1- inch pieces		uncooked

4cups spinachwashedwell and dried with paper towelsto removeexcesswater

1.Heat sauté pan with olive oil.

2.Sauté chicken on all sides, until no longer pink in center.Remove pan from heat and set aside.

3.Add spinach, rice and liquid to the INNER POT and switch to the Rice Cooker to "COOK" Mode.

4.When unit switches to the "KEEP WARM" Mode, stir in chicken and cheese.

5.Replace LID and let rice steam for another 5 minutes in the "KEEP WARM" Mode.

6.Season to taste with kosher salt and freshly ground black pepper.

RISOTTO WITH BUTTERNUT SQUASH

A nutritious and delicious “must” for fall and winter.

2 tbsp. extra virginolive oil		2 tbsp. unsaltedbutter
2	/ cup Vidaliaonion,chopped	3 cups chickenbroth
	3	1 / cups butternutsquash,peeled,seeded,
1 cup plus 2 tbsp. mediumgrain risotto
		1	2
	rice such as superfinoArborio	and cut into 1 inch cubes
2 tsp. butter		2 tbsp. fresh basil,chopped
1	/ cup Parmesancheese,grated(Pecorino	Salt and Pepperto taste
	4

Romano,if possible),plus extra for sprinkling on top

1.In skillet, over medium heat, add oil and butter,and sauté until tender, approximately 6-8 minutes.

2.Once butter melts, add onion and cook stirring frequently,until tender.

-E12-