Vegan Risotto- things you can do with a rice cooker. Vegan MoFo Day 10

Hello darling people,

I am super strapped for time this week as I am doing yet another block of four ten hour night shifts at work.

I did, however, have enough time to add some arborio rice, vegetables and stock to the rice cooker and let it simmer away until it came up with this lush and nutritious meal. You could, of course, make this meal on the stove in a saucepan. It's much of a muchness. The stove method takes a while longer though.

Time: Five minutes prep time and forty minutes to cook, or until your rice cooker says so.
Serves: 4-6.

Ingredients:• Two cups of arborio rice.

• Three cups of prepared vegetables. I used mushrooms, sliced leek, half a capsicum, sliced and a few florets of broccoli.

• One preserved lemon, chopped.

• One tablespoon of minced garlic.

• Four cups of stock.

• Juice from one lemon.

• A tablespoon of capers.

• Parsley, for garnish.

Method: If using a rice cooker, add the rice, veggies, preserved lemon, garlic and stock. Put the lid on and hit the cook button. Wait until the stock has absorbed and mix in the lemon juice and capers. Add pepper to taste. Top with parsley and serve.
If using a saucepan, add the veggies, preserved lemon and garlic over medium heat with a little oil. Stir for three minutes. Add the rice and stir for about three minutes. Add the stock a cup at a time, waiting for the liquid to be absorbed before adding the next cup. This should take some time. You may need more or less stock depending on how fast your rice is cooking. Once all the stock is absorbed, remove from heat and add the lemon juice and capers.
Serve topped with parsley and mix through pepper to taste.