Pumpkin and Mushroom Risotto
Rice Cookers Pumpkin and Mushroom Risotto
Get the whole family asking for veggies with McCORMICK Rice Cookers Pumpkin and Mushroom Risotto. Specially made for rice cooking with an aromatic blend of (herbs & spices) in a creamy sauce, pumpkin, mushrooms and spring onions add tasty goodness to this quick and easy risotto.
Just Add
- 2 tbsp butter
- 1 1/4 cups arborio rice, washed well
- 250 g pumpkin, small diced
- 200 g mushrooms, diced
- 35 g Rice Cookers Pumpkin and Mushroom Risotto
- 2 tbsp light cream
- 1/4 cup Parmesan cheese, grated
- 4 spring onions, chopped
- Heat butter in a large heavy based, non-stick saucepan. Pan-fry washed rice, pumpkin and mushrooms.
- Place recipe base and 3 1/2 cups (875ml) of boiling water into the saucepan
- Bring to the boil, cover with lid and reduce the heat to low for 12-15 minutes. Stir half way through cooking.
- Stir through cream, Parmesan cheese and spring onions. Serve immediately.
- Heat butter in a frying-pan and pan-fry washed rice, pumpkin and mushrooms until rice is toasted and the pumpkin and mushrooms are cooked, then add into the rice cooker insert pot.
- Place recipe base and 4 cups (750ml) boiling water into the rice cooker insert pot and stir.
- Cover with the lid and press selector control to COOK (DO NOT REMOVE LID DURING COOKING). Cook until the selector control switches to KEEP WARM.
- Let stand for 10 minutes with the lid on. Stir through cream, Parmesan cheese and spring onions. Serve immediately.
- Heat butter in a frying pan and pan-fry washed rice, pumpkin and mushrooms until cooked and the rice is toasted, then add into a 2.75L Microsafe rice cooker or a 2L round glass casserole dish (without lid).
- Place recipe base and 3 cups (750ml) of boiling water into the microwave container and stir.
- Cover with a loose lid or plastic wrap and pierce the top with holes. Microwave in a 1100-Watt microwave oven on HIGH for 12 minutes (plastic rice cooker) or for 11 minutes (glass dish) stirring rice half way through the cooking time. Remove from microwave oven and let stand for 10 minutes.
- Stir through cream, Parmesan cheese and spring onions. Serve immediately.