【電飯煲食譜】電飯煲磨菇雞肉意大利飯 Mushroom and chicken risotto in rice cooker #意大利飯 #一煲過 #零難度
食材
（3-4人）
1小時內
食材
- 白蘑菇 Whiite mushroom 100克/g
- 啡蘑菇 Brown mushroom 100克/g
- 雞扒 即買 Chicken fillet 200克/g
- 意大利米或日本米 Risotto rice or Japan Rice 200克/g
- 牛油 Butter 20克/g
- 洋葱 Onion ½ 個/pc
- 雞湯 Chicken broth 1杯/cup
- 清水 Water 適量/Some
- 鹽 Salt ½茶匙/tsp
- 黑椒碎 Ground black pepper ½茶匙/tsp
- 番茜碎 Parsley flakes 適量 Some
- 巴馬臣芝士碎 Shredded parmesan cheese 40克/g
-
1
磨菇抹乾淨，切厚片 Pat dry mushroome. Cut into thick slices.
-
2
洋葱切大粒. Dice onion.
-
3
米洗乾淨後，連同牛油放入電飯煲內，按快煮鍵先煮5分鐘 Rinse and drain dry rice. Put inside a rice cooker with butter and cook for 5 minutes.
-
4
開蓋，加入雞湯、水、蘑菇及洋葱，關蓋續煮20分鐘 Open the cover, add chicken broth, water, mushroom slices and onion. Cook for 20 minutes.
-
5
雞扒 即買 切粗條，用鹽和黑椒醃10分鐘 Strip chicken fillet. Marinate with salt and pepper for 10 minutes.
-
6
開蓋，將雞柳放飯面，再煮5分鐘至熟透 Open the cover. Put chicken on top. Cook for 5 minutes.
-
7
加入芝士碎和番茜碎拌勻，完成 Stir with shredded parmesan and parsley flakes. Done.
