Risotto With Asparagus (Rice Cooker) recipe

To contact us Click HERE
I used organic Millet instead of arborio rice because I like to vary the grains we use. I also did not add the cheese. I think it might need more liquid though and more salt.
My picky girls commented on how yummy it smelled as we put in the rice cooker!Miriam
prep time: 5 min
cook time: 20 min
Servings:  4
Units: US | Metric
Ingredients:
8 ounces fresh asparagus, peeled cut 1 inch bites
2 cups arborio rice
1 small yellow onion, chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 1/2 cups chicken stock
3/4 cup grated parmesan cheese
Directions:
1 Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
2 Measure out the rice and rinse with cold water well.
3 Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
4 Close lid and press cook lever down.
5 When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
6 Serve.

Read more at: http://www.food.com/recipe/risotto-with-asparagus-rice-cooker-2008-291461?oc=linkback