Rice cooker miso mushroom risotto

This rice cooker miso mushroom risotto is super quick and easy but also nutritious and incredibly satisfying—comfort food at its best. Both kids loved it. If you have any leftovers, you can make make arancini. More on that later…

Rice cooker miso mushroom risotto

Ingredients

• 3 rice cooker cups of rice (approximately 3 x 3/4 cups)
• 4 cups water, hot but not boiling
• 4 tablespoons genmai or aka miso paste
• 1/2 oz chives, chopped
• 5 oz shiitake mushrooms (2–3 cups), chopped
• 2 (large) cloves of garlic, crushed
• 1/4 cup olive oil
• 2 tablespoons tamari
• 2 avocados, roughly chopped

Method

1. Mix the miso into the water. Note that you should never boil miso—some of its superpowers will be lost if you do.
2. Put rice into rice cooker bowl.
3. Add the chives, mushrooms, garlic, olive oil and tamari.
4. Add the miso water to the rice cooker.
5. Turn the rice cooker on and wait until it’s done.
6. Stir the avocado through the cooked risotto.
7. Eat and enjoy!