Rice Cooker Risotto
The Italian classic meets roasted chiles, adobo, and white beans for a smoky twist.
Ingredients
- 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
- Salt
Instructions
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Roast chiles in a pan under the broiler for 10 minutes.
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Place in a bowl, cover, and let sit until cool.
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Remove the blackened parts of the skim, cut off the top, and remove the seeds and stem. Chop into bite-sized pieces.
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Now, heat olive oil in the rice cooker. Add onion and lid, letting it 'sautee' for 10 minutes, or until the onion is translucent.
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Pour rice into the onions and stir, coating each grain. Now add broth, salt, and chiles, stirring again.
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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.
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Turn off the rice cooker. Stir in the beans and cheese, letting the flavors infuse.
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Serve and enjoy! 😀