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Rice Cooker Mushroom Risotto
Ingredients
  • 1 ½ cups Arborio rice, rinsed and drained well
  • 2 tablespoons olive oil
  • 3 to 3 ½ cups low-sodium chicken or vegetable broth
  • ½ teaspoon salt
  • ½ cup finely chopped onion
  • 1 clove garlic, minced
  • 8 ounces mushrooms, cleaned and sliced
  • ¼ teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • ½ cup grated Parmesan cheese, plus more for serving
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