Recipe: Lemony Risotto with Shrimp (rice cooker)

LEMONY RISOTTO WITH SHRIMP

"I love the refreshing burst of lemon in this dish, and it's a fantastic recipe to make when fresh corn is in season. Vibrant shrimp make it a colorful dish for entertaining. Just double the recipe and serve with a mixed green salad for an easy, breezy dinner."

Medium (6-cup) or large (10-cup) rice cooker
2 tbsp extra virgin olive oil
5 tsp butter, divided use
1 cup finely chopped onion
1 tbsp grated lemon zest
1 cup uncooked Arborio rice
1/4 cup dry white wine
3 cups chicken broth
12 medium shrimp, peeled and deveined
1 cup corn kernels (fresh or thawed frozen)
3 tbsp freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1 tsp salt
FOR SERVING:
Finely chopped fresh parsley
Additional lemon zest
Additional freshly grated Parmesan cheese
4 to 6 lemon wedges

Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the pan gets hot, add oil and 3 tsp (of the butter; let butter melt. Saute onion for about 2 minutes or until softened. Stir in lemon zest.

Add rice, stirring until it's completely coated. Cook, stirring, for about 4 minutes or until rice is mostly translucent and only a dot of white remains.

Sir in wine and cook for 3 to 4 minutes or until liquid has evaporated.

Stir in broth. Cover and reset for the Porridge or Regular cycle. Set a time and cook for 20 minutes, stirring 2 to 3 times.

When the timer goes off, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.

When the machine switches to Keep Warm or the timer goes off, check to see whether the risotto is al dente and the shrimp is pink and opaque. If a lot of liquid remains, stir the risotto and cook for a few more minutes.

When the proper consistency is achieved, fold in the remaining butter, cheese and salt. Serve hot, sprinkled with parsley, lemon zest and cheese, with a lemon wedge on the side.

Makes 4 to 6 servings
Source: 300 Best Rice Cooker Recipes by Katie Chin