Welcome to the Reality Cookbook blog!

My name is Lynda McGuirk and I have written:

 The Reality Cookbook: Tasty Meals Made at the Speed of Life

Instead of chasing publishers, I'm going to share the recipes here, on this blog. 

Lately, any time in the kitchen can seem like an eternity for many busy people. Yet, there are ways to easily prepare tasty meals with a little bit of time. Plus, why not make a big batch & keep some for later, while you're at it? My recipes are easily duplicated.  

The first recipe I would like to share is Rice Cooker Risotto. A pleasure to eat, risotto can take hours to make. Why not make it in the rice cooker? That's a short-cut that gets nice results. The amount of time this takes will depend on your rice cooker. With mine, it takes no more than an hour. It's not fancy, but it is satisfying and very easy. 

Rice Cooker Risotto

INGREDIENTS

½ cup olive oil

2 cups Arborio rice, rinsed

4 cups vegetable broth

1 cup frozen peas (or pancetta) 

1 cup fresh grated Parmesan

Notes: Pancetta and peas can be added, of course.  Here I just added peas. Fresh Parmesan cheese is used here, but shelf-stable would work.

METHOD

1.    Pour olive oil into rice cooker.

2.    Add rice to rice cooker.

3.    Stir to coat rice with olive oil.

4.    Add 2 cups of broth and stir.

5.    Cover rice mixture and set rice cooker to “COOK.”

6.    When rice is cooked, stir it. (Most rice cookers will switch to "WARM" when rice is cooked.)

7.    Stir peas into the rice.

8.    Stir Parmesan cheese into the rice.

9.    Add 2 cups of broth and stir.

10.  Cover and set rice cooker to "COOK."

11.  When the rice cooker indicates "WARM," stir, serve and enjoy.
12.  Don't forget to unplug the rice cooker once your risotto is served.
                    

Serves 4