Rice Cooker Green Risotto with caramelized onions and almonds

by Jonathan Cheung

A nutrient dense risotto with all those greens and a visual delight for a Saint Patrick’s Day dinner.

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Green Risotto


  • 1 1/2 cups / 375mL Dainty Short rice
  • 4 cups / 1 L Vegetable Stock
  • 3 tbsp Unsalted Butter
  • 1 small Sweet Potato, peeled & diced small
  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Spanish Onion, peeled and sliced thin
  • 3 cloves Garlic, minced
  • 1 cup/250mL packed Baby Spinach, washed
  • 1 cup/250mL packed Kale, stemmed & washed
  • 1 cup/250mL Grated Parmesan
  • Salt & Pepper
  • 2 tbsp Sliced Almonds, toasted
  • 2 tbsp Pumpkin Seeds, toasted



Place the rice in a rice cooker, along with 3 cups of the stock, butter, and sweet potato. Cover and cook.


In the meantime, heat a medium sauté pan over medium high heat. Add the 2 tbsp olive oil and the sliced onion. Toss to coat with the oil. After 2 minutes, reduce the heat to medium low and continue to cook until the onions are deep golden brown, about 20-25 minutes. Add the Garlic in and cook for another 1 minute. Remove from the heat and set aside.


Place the spinach, kale, and the remaining 1 cup of the vegetable stock in a blender. Blend until very smooth.


When the rice is finished cooking, Stir in the parmesan, the caramelized onions, and the spinach mixture. Mix until fully combined. Cover and allow to rest for another 10 minutes. Season generously with salt and pepper.


Serve hot and garnish with a sprinkling of toasted almond and pumpkin seeds.

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