Rice Cooker Risotto
The Italian classic meets roasted chiles, adobo, and white beans for a smoky twist.
- 3 cups vegetable broth
- 1 can white beans drained, 15 oz
- 1 medium white onion cut into 1/4-inch pieces
- 1 cup medium-grain rice
- 2 medium fresh poblano peppers
- 3 tablespoons olive oil
Roast chiles in a pan under the broiler for 10 minutes.
Place in a bowl, cover, and let sit until cool.
Remove the blackened parts of the skim, cut off the top, and remove the seeds and stem. Chop into bite-sized pieces.
Now, heat olive oil in the rice cooker. Add onion and lid, letting it 'sautee' for 10 minutes, or until the onion is translucent.
Pour rice into the onions and stir, coating each grain. Now add broth, salt, and chiles, stirring again.
Cover the rice cooker and place on the 'cook' setting. Let the rice cook for 10 minutes, stir, re-cover, and cook for 10 more minutes.
Turn off the rice cooker. Stir in the beans and cheese, letting the flavors infuse.
Serve and enjoy! 😀