Creamy Chicken Curry Risotto (Rice Cooker Method)

Simple, effective, delicious Italian creamy risotto. The art is in the basil and dried tomatoes, which add an exceptional flavor to the entire dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

The Base (Meat): Season the raw chicken cubes with salt, pepper, garlic powder, and curry powder. Place the seasoned chicken at the very bottom of the rice cooker bowl.

Step 2

The Veggies: Layer the 50g of carrots directly on top of the chicken.

Step 3

The Rest: Add the chopped dried tomatoes and finally pour the 130g of dry rice over everything.

Step 4

Liquid: Gently pour the 280ml of chicken broth over the layers. Do not stir yet—let the layers sit.

Step 5

Cook: Close the lid and press the standard "Cook" button.

Step 6

The Creamy Finish: Once the rice cooker switches to "Warm," open it immediately. Add the 20g of butter, 20g of grated parmesan, and the dried basil.

Step 7

The Stir: Now, stir everything together vigorously. This combines the flavors and releases the starch, creating that perfect creamy texture.