Spinach, Mushroom, and Chicken Risotto for Rice Cooker

Ingredients

• 1 tablespoon extra virgin olive oil
• pepper
• salt (kosher or sea)
• 1 lb skinless chicken breast, cut into 1-inch pieces
• 4 cups spinach, washed and dried thoroughly
• 3 cups chicken broth
• 1/4 cup grated parmesan cheese
• 1 cup superfino arborio medium grain rice
• 1 lb mushroom, crimini, sauteed

Directions

1. 1

   Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.

2. 2

   While the rice cooks, heat olive oil in a saute pan.

3. 3

   Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.

4. 4

   When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.

5. 5

   Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.

6. 6

   Season to taste with freshly ground black pepper and kosher salt.