Truth time. I’ve been on a risotto kick for the past few months after a close friend of mine served it at a dinner I was invited to. Prior to that, I had only had it in fancy restaurants and had no clue it was possible to cook a fine-dining-worthy risotto at home! But there were two problems: the healthiness of the dish and cook time.
In its traditional form, risotto is both carb-heavy and very high in fat. While all those extra calories definitely make it delicious, I needed a healthier version that I could feel good about eating any day of the week, not just on a “treat day”.
Creating a healthier version involved a lot of swaps: low sodium vegetable broth instead of wine, iron-fortified nutritional yeast instead of cheese, and the addition of lots of low-calorie fresh vegetables (2 1/2 cups of asparagus is under 70 calories!). Now I’ve cooked a number of healthier risottos recently and despite these swaps (which you might think would compromise the flavor), they all paled in comparison to this Wolf Gourmet Multi Cooker recipe!
The other problem? Cook time. A traditional risotto can take hours to make because you add the broth so slowly. But I don’t have the time or patience of stand over my stove stirring risotto until I get carpal tunnel. With this magical kitchen gadget, I made risotto for the whole family in less than an hour (and only 15 minutes actually required me to be cooking). I promise this set-it-and-forget-it recipe is one you’ll go back to again and again.
Interested in grabbing one of these luxurious multi-cookers? Read the specs, check out more reviews, and order online at Williams Sonoma here.
1 large shallot, finely chopped
1 tbsp garlic, minced
2-3 tbsp vegan butter
2 cups Arborio rice
2 1/2 cups asparagus, chopped into 2 inch pieces
3 1/2 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
4 tbsp nutritional yeast
1 tbsp fresh thyme, leaves removed from stems
Wolf Gourmet Multi-Function Cooker
Set the Multi-Function Cooker to Sauté/Sear mode, Medium, and press Start.
Add olive oil, 1 tbsp of vegan butter, and shallot. Cook until tender, about 4 minutes.
Add garlic and rice and brown for 3 minutes, stirring occasionally.
Add asparagus and cook for roughly 2 minutes.
Stir in broth and salt. Cover with lid.
Set the Multi-Function Cooker to Rice mode, Rice 1, and press start. Cook until this mode is complete (about 45 minutes).
When finished, remove the vessel from the body of the Multi-Function Cooker. Stir in nutritional yeast, thyme, black pepper, and another 1-2 tbsp of vegan butter.
Forkly received this product for free for the purposes of testing and reviewing it. All opinions expressed are truthful and 100% our own.
Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.
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