Place olive oil and butter in pan. When the butter melts add the onion, cook stirring a few times until softened – about 2 minutes. Add rice and stir with plastic rice spatula to coat the grains with hot butter. Cook, stirring a few times until the grains of rice are transparent except for a spot of white on each one – about 3-5 minutes **. Add to the inner bowl of your rice cooker, add the squash, water and stock and stir to combine. Close the cover and set for the porridge cycle (it will take around 20 minutes to cook).
When the machine switches to keep warm, stir the risotto. There should only be a bit of liquid and the rice should be al dente – i.e. tender with a touch of resistance. If needed cook for a few minutes longer. This risotto will keep on the keep warm setting for an hour, any longer it will thicken considerably.
When ready to serve add the butter, close the cover for a while to allow the butter to melt. Stir in lime juice, parsley, cheese and salt to taste and serve immediately.
Ingredients
Directions
Place olive oil and butter in pan. When the butter melts add the onion, cook stirring a few times until softened – about 2 minutes. Add rice and stir with plastic rice spatula to coat the grains with hot butter. Cook, stirring a few times until the grains of rice are transparent except for a spot of white on each one – about 3-5 minutes **. Add to the inner bowl of your rice cooker, add the squash, water and stock and stir to combine. Close the cover and set for the porridge cycle (it will take around 20 minutes to cook).
When the machine switches to keep warm, stir the risotto. There should only be a bit of liquid and the rice should be al dente – i.e. tender with a touch of resistance. If needed cook for a few minutes longer. This risotto will keep on the keep warm setting for an hour, any longer it will thicken considerably.
When ready to serve add the butter, close the cover for a while to allow the butter to melt. Stir in lime juice, parsley, cheese and salt to taste and serve immediately.
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