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Clay Pot Rice Cooker Mushroom Risotto

Clay Pot Rice Cooker Mushroom Risotto

Enjoy a delightful dinner with our clay pot Rice Cooker Mushroom Risotto—a recipe designed for dorm room convenience. Perfect for students without kitchen access or those seeking quick, hassle-free cooking. Craft a vegan risotto effortlessly using VitaClay. Packed with mushrooms, asparagus, and peas, it's not only easy to make but also perfect for back-to-school lunches or dinners. The convenience extends to dorm rooms, making it an ideal choice for any setting.

Image and Recipe Courtesy of sweetsimplevegan.com. 

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Ingredients

  • 2 cups vegetable broth
  • 1/2 large onion, diced
  • 2 cloves garlic, finely minced
  • 1/2 cup dry white wine*
  • 1 cup Arborio rice
  • 2 cups white mushrooms, sliced (225g)
  • 8 spears asparagus, cut into fourths  (about 1 1/4 cups)
  • 1/3 cup frozen peas
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons Italian seasoning
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt, or to taste
  • Black pepper, to taste
  • Optional: 1/4 cup vegan Parmesan cheese (we use Follow Your Heart)

Directions

  1. Open the lid of your rice cooker, set it to “cook” and allow the surface of the rice cooker pot to heat up for a few minutes. Once it has heated, add in 2-3 tablespoons of vegetable broth along with the onion and garlic. Mix, close the lid and cook about 3-4 minutes, or until the onions and garlic have cooked through.
  2. Once cooked, pour in the white wine and stir to combine. Close the lid once more and allow it to cook for 3 minutes to allow the alcohol to cook off and the wine to reduce. Carefully open and mix everything around. If it still has not cooked off, cook it for 2 minutes more with the lid open.
  3. Add in the rice to the pot and stir to coat the grains of rice. Thoroughly mix and then close the lid for about 3 minutes, or until the rice absorbs most of the liquid.
  4. Add in all of the vegetables and stir to combine. If needed, add 2 more tablespoons of vegetable broth so that it does not burn. Close the rice cooker and allow the vegetables to lightly steam, about 4 minutes.
  5. Add in all of the remaining vegetable broth along with the almond milk, nutritional yeast and Italian seasoning. Mix until combined and then close the rice cooker. Allow for the risotto to cook for 20-25 more minutes, mixing halfway through. You will know it is ready when the rice is tender and there is a little bit of liquid remaining to make it slightly soupy.
  6. Add the parsley and season with salt and pepper to taste. Add parmesan cheese as desired.
  7. Serve with a sprinkle more of parsley and parmesan. Enjoy!

 


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