Ingredients for Orange Chipotle Risotto In Rice Cooker Or Stove Top
- 2 tablespoons butter
- Onion
- 1 ½ cups Arborio rice
- Hot Water
- 1 cup fresh orange juice
- Zest of 1 large orange
- Saffron Thread
- Chipotle Chile In Adobo
- Asiago Cheese
- Fresh Parsley
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How to Make Orange Chipotle Risotto In Rice Cooker Or Stove Top
- If using a stovetop, heat olive oil and butter in a large, heavy-bottomed pan over medium heat. Add shallots and cook until softened, about 5 minutes. If using a rice cooker, sauté shallots in butter and olive oil in the rice cooker pot.
- Add Arborio rice and toast for 2-3 minutes, stirring constantly, until translucent around the edges.
- Pour in white wine and cook until absorbed.
- Add a ladleful of hot broth to the rice, stirring constantly until absorbed. Continue adding broth, one ladleful at a time, stirring frequently until each addition is absorbed before adding more. This process should take about 20-25 minutes on the stovetop.
- Stir in orange juice, orange zest, minced chipotle peppers, and saffron threads. Continue adding broth and stirring until the rice is creamy and al dente (about 18-20 minutes in a rice cooker, adjusting broth as needed).
- Remove from heat (or turn off rice cooker) and stir in Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh orange zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
7g
Carbs
13g
