Leftover Pumpkin Soup Risotto – Rice Cooker Method

Name: Leftover Pumpkin Soup Risotto – Rice Cooker Method
Total time: 1800 s
Yield: 2 Small Servings
Cuisine: British
Ingredients: 1 tablespoon Olive Oil *OR Butter if you prefer; 1/2 Onion *finely chopped; 1 clove Garlic *finely chopped; 1 cup (*180ml cup) Arborio Rice; 1 cup (250 ml) Chicken Stock OR Stock of your choice *must be cold; *Note: Add extra 1/4 cup Stock if Pumpkin Soup is thick; 1/4 cup Sake (Rice Wine) OR Dry White Wine; 1 cup (250 ml) Pumpkin Soup *must be cold; Black Pepper as required; 10 g Butter; Salt as required *optional; Grated Parmesan Cheese; Finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

Using leftover Pumpkin Soup, I made ‘Macaroni Cheese’ yesterday, but I still had some leftover. To use it up, I made this Rice Cooker Risotto replacing a part of Chicken Stock with the Pumpkin Soup. We shouldn’t underestimate computerised rice cookers. Rice Cooker Risotto is not disappointing.

Hiroko Liston @hirokoliston

Saved

Ingredients

30 minutes

2 Small Servings

1 tablespoonOlive Oil *OR Butter if you prefer
1/2Onion *finely chopped
1 cloveGarlic *finely chopped
1 cup(*180ml cup) Arborio Rice
1 cup (250 ml)Chicken Stock OR Stock of your choice *must be cold
*Note: Add extra 1/4 cup Stock if Pumpkin Soup is thick
1/4 cupSake (Rice Wine) OR Dry White Wine
1 cup (250 ml)Pumpkin Soup *must be cold
Black Pepper as required
10 gButter
Salt as required *optional
Grated Parmesan Cheese
Finely chopped Parsley

Saved

Steps

30 minutes

1

Heat Olive Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic for a few minutes. Remove from heat, add Arborio Rice, and stir to combine.
2

Transfer the mixture into the rice cooker’s inner pot. Add cold Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine), and add some Black Pepper. *Note: Add some Salt if Stock is not salted.
3

*Note: If your Pumpkin Soup is thick, add extra 1/4 cup Stock.
4

Pour Pumpkin Soup evenly, but DO NOT stir. Press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it for ‘al dente’ result.
5

Pour Pumpkin Soup evenly, but DO NOT stir. Press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it for ‘al dente’ result.
6

When rice is cooked, add Butter, and mix to combine. *Note: Add Salt if required, but you won’t need it.
7

Sprinkle with some grated Parmesan and finely chopped Parsley, add extra Black Pepper if you like, and enjoy.