35+ Delicious Holiday Low-Sodium Rice Cooker Recipes for a Healthier Season

The holiday season is a time for celebrating with loved ones, but it’s also a time when many of us tend to overindulge in rich and salty foods.

If you’re looking to enjoy the festivities without compromising your health, incorporating low-sodium recipes into your holiday meals is a great way to keep your dishes flavorful and heart-healthy.

A rice cooker is an ideal kitchen tool for preparing these low-sodium options with ease.

Whether you’re looking for savory side dishes, comforting risottos, or festive grain-based casseroles, a rice cooker can help you create the perfect low-sodium recipes with minimal effort.

In this article, we’ll share over 35 holiday-inspired rice cooker recipes that will allow you to celebrate the season while keeping sodium levels in check.

35+ Delicious Holiday Low-Sodium Rice Cooker Recipes for a Healthier Season

With these 35+ holiday low-sodium rice cooker recipes, you can enjoy a wide range of delicious, nutritious, and festive dishes that will elevate your holiday meals without the added sodium.

The versatility of the rice cooker makes these recipes quick and easy, perfect for reducing stress in the kitchen while still impressing your guests.

From savory rice pilafs to hearty vegetable casseroles, these recipes offer something for everyone.

So, this holiday season, give your health the gift of flavorful, low-sodium dishes that everyone can enjoy.

Holiday Cranberry Apple Rice Pilaf

This Holiday Cranberry Apple Rice Pilaf is a sweet and savory dish that brings the festive flavors of the season to your table. With tart cranberries, crisp apples, and a hint of cinnamon, this low-sodium recipe is perfect as a side dish or a light main course. Using a rice cooker ensures a hassle-free cooking process, leaving you with more time to enjoy the holidays.

Ingredients:

• 1 cup long-grain white rice (or basmati rice)
• 1 ½ cups low-sodium vegetable broth
• ½ cup dried cranberries
• 1 medium apple, peeled and diced
• ½ cup unsalted almonds or pecans, chopped
• 1 tablespoon olive oil
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 green onions, finely chopped (optional, for garnish)

Instructions:

1. Prep the Rice Cooker: Add the rice and low-sodium vegetable broth to your rice cooker. Stir in the olive oil, cinnamon, and nutmeg.
2. Add Sweetness: Toss in the dried cranberries and diced apple. Stir gently to combine.
3. Cook: Start the rice cooker and let it work its magic. The pilaf will cook until the rice is tender and the fruits are plump.
4. Mix in Nuts: Once the rice is done, sprinkle in the chopped nuts and gently fluff the rice with a fork.
5. Serve: Garnish with green onions for a pop of color, if desired. Serve warm.

This cranberry apple rice pilaf combines the sweetness of apples and cranberries with the earthy crunch of nuts. It’s a festive, nutrient-rich option for any holiday spread and a delightful way to impress your guests without extra sodium.

Gingered Sweet Potato & Wild Rice Medley

The Gingered Sweet Potato & Wild Rice Medley is a warm, aromatic dish that pairs the natural sweetness of sweet potatoes with the earthy flavors of wild rice. Infused with fresh ginger and holiday spices, this dish is hearty, healthy, and effortlessly prepared in your rice cooker.

Ingredients:

• 1 cup wild rice blend
• 2 cups water or low-sodium vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 tablespoon unsalted butter or olive oil
• ¼ cup dried apricots, chopped
• ¼ cup unsalted pumpkin seeds

Instructions:

1. Prepare the Base: Add the wild rice blend, water or broth, and grated ginger to the rice cooker.
2. Incorporate Sweet Potato: Place the diced sweet potatoes on top of the rice mixture. Sprinkle in the cinnamon and allspice.
3. Cook Until Perfect: Start the rice cooker and let it cook until the rice is tender and the sweet potatoes are soft.
4. Add Finishing Touches: Stir in the chopped apricots and pumpkin seeds for bursts of flavor and texture.
5. Serve Warm: Scoop the medley into a serving dish and enjoy as a side or a vegetarian main.

This medley combines vibrant holiday spices and the natural sweetness of root vegetables for a dish that’s as comforting as it is festive. Perfect for low-sodium diets, it’s a must-have for your holiday table.

Coconut Curry Holiday Rice

Transport your taste buds with this Coconut Curry Holiday Rice, a flavorful blend of aromatic spices, creamy coconut milk, and vibrant veggies. This low-sodium, one-pot recipe is an exotic twist on holiday dining, balancing tradition with bold flavors.

Ingredients:

• 1 cup jasmine rice
• 1 ½ cups light coconut milk (unsweetened)
• ½ cup water
• 1 cup frozen peas and carrots mix
• 1 small red bell pepper, diced
• 1 teaspoon curry powder
• ½ teaspoon turmeric powder
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 1 lime, sliced into wedges (optional)

Instructions:

1. Set Up the Rice Cooker: Combine the jasmine rice, coconut milk, water, curry powder, and turmeric in the rice cooker. Stir well to mix the spices evenly.
2. Add Vegetables: Layer the frozen peas and carrots mix and diced red bell pepper on top of the rice mixture.
3. Cook Until Fluffy: Start the rice cooker and let it cook until the rice is tender and infused with coconut curry flavors.
4. Fluff and Garnish: Gently fluff the rice and mix in the cooked vegetables. Top with fresh cilantro for an optional garnish and serve with lime wedges on the side.

This Coconut Curry Holiday Rice is a flavorful, colorful, and festive dish that brings warmth and spice to your holiday meals. With its creamy coconut base and fragrant spices, this low-sodium recipe will be a standout hit at any gathering.

Savory Herb Rice Stuffing

This Savory Herb Rice Stuffing is a flavorful alternative to traditional bread stuffing. With the perfect blend of herbs, vegetables, and rice, this dish is an ideal low-sodium option for the holidays. Using the rice cooker ensures that all the flavors meld together while keeping the preparation simple and hands-off.

Ingredients:

• 1 cup long-grain white rice
• 1 ½ cups low-sodium chicken broth
• ½ cup celery, finely chopped
• ½ cup onion, finely chopped
• 1 small carrot, grated
• 2 garlic cloves, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• ¼ cup fresh parsley, chopped (optional for garnish)

Instructions:

1. Prepare the Rice Cooker: Add the rice and low-sodium chicken broth to the rice cooker.
2. Sauté the Vegetables: In a pan, heat the olive oil over medium heat. Add the celery, onion, carrot, and garlic. Sauté for about 5-7 minutes until softened.
3. Combine Ingredients: Add the sautéed vegetables, sage, and thyme to the rice cooker. Stir everything together.
4. Cook: Start the rice cooker and let it cook until the rice is tender and the flavors have melded together.
5. Serve: Fluff the rice with a fork and garnish with fresh parsley. Serve warm as a savory side dish.

This savory herb rice stuffing is a comforting and satisfying dish that’s full of holiday flavor but low on sodium. It’s perfect as a side dish for your turkey or ham, and it’s a great option for anyone looking for a lighter, healthier stuffing alternative.

Holiday Veggie & Brown Rice Casserole

This Holiday Veggie & Brown Rice Casserole combines the hearty texture of brown rice with a medley of seasonal vegetables. Enhanced by a rich, low-sodium vegetable broth and a touch of fresh herbs, this casserole is perfect for a healthy, fulfilling side dish that will complement any holiday meal.

Ingredients:

• 1 cup brown rice
• 2 cups low-sodium vegetable broth
• 1 cup broccoli florets
• 1 cup carrots, chopped
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ cup grated Parmesan cheese (optional)
• ¼ cup chopped fresh parsley (optional for garnish)

Instructions:

1. Prepare the Rice Cooker: Add the brown rice and low-sodium vegetable broth to the rice cooker.
2. Sauté Vegetables: In a pan, heat the olive oil over medium heat. Add the onion, carrots, and broccoli. Sauté for 5-7 minutes until the vegetables are slightly tender.
3. Combine and Season: Add the sautéed vegetables, garlic powder, basil, and oregano to the rice cooker. Stir to combine.
4. Cook: Start the rice cooker and cook until the rice is tender and the vegetables are cooked through.
5. Garnish and Serve: If desired, sprinkle with grated Parmesan cheese and fresh parsley before serving. Serve warm.

This veggie and brown rice casserole is a nutritious, hearty addition to any holiday spread. Its rich flavors and healthy ingredients make it a great side dish for anyone watching their sodium intake, while still satisfying the taste buds of all your guests.

Citrus and Almond Rice Salad

This Citrus and Almond Rice Salad is a bright and refreshing dish that combines the vibrant flavors of citrus with the crunch of almonds and the delicate texture of rice. Light, healthy, and low in sodium, it’s a perfect holiday side that adds a burst of color and flavor to your meal.

Ingredients:

• 1 cup basmati rice
• 1 ½ cups water
• 1 orange, peeled and segmented
• 1 small grapefruit, peeled and segmented
• ¼ cup sliced almonds, toasted
• 2 tablespoons fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon ground cinnamon (optional)

Instructions:

1. Cook the Rice: In your rice cooker, add the basmati rice and water. Cook until the rice is tender and fluffy.
2. Prepare the Citrus: While the rice is cooking, peel and segment the orange and grapefruit.
3. Toast the Almonds: In a small pan, toast the sliced almonds over low heat for 3-4 minutes until golden brown.
4. Combine: Once the rice is cooked, fluff it with a fork and let it cool for a few minutes. Gently fold in the citrus segments, toasted almonds, and fresh mint.
5. Dress and Serve: Drizzle the olive oil and lemon juice over the rice salad, and if desired, sprinkle with a pinch of ground cinnamon. Serve chilled or at room temperature.

This citrus and almond rice salad is a light, fresh, and colorful dish that will bring a bright note to your holiday meal. Its zesty citrus flavors paired with crunchy almonds offer a refreshing contrast to heavier holiday dishes, making it a perfect complement to any celebration.

Sweet Cinnamon Apple Rice Pudding

This Sweet Cinnamon Apple Rice Pudding is a cozy, comforting dessert that brings a festive twist to the classic rice pudding. With the natural sweetness of apples, a touch of cinnamon, and the creamy texture of rice, this low-sodium version is perfect for holiday gatherings. Easy to prepare in the rice cooker, it’s a delicious and heartwarming treat that everyone will enjoy.

Ingredients:

• 1 cup short-grain white rice
• 2 ½ cups unsweetened almond milk (or low-sodium milk)
• 1 medium apple, peeled and diced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons maple syrup or honey
• ½ teaspoon vanilla extract
• ¼ cup raisins (optional)
• 1 tablespoon unsalted butter (optional for creaminess)

Instructions:

1. Cook the Rice: Add the rice, almond milk, cinnamon, and nutmeg to the rice cooker. Stir to combine and start the rice cooker. Let the rice cook until it’s tender and the mixture is creamy.
2. Add Apples and Sweetener: Once the rice is cooked, stir in the diced apple, maple syrup (or honey), and vanilla extract. Let it cook for another 5 minutes, allowing the apples to soften.
3. Add Optional Ingredients: Stir in the raisins and unsalted butter, if using, for extra richness and flavor.
4. Serve: Spoon the pudding into bowls and garnish with a sprinkle of cinnamon. Serve warm or chilled.

This sweet cinnamon apple rice pudding is a perfect way to end a holiday meal. The combination of apples and warm spices makes it both festive and comforting. With its low-sodium ingredients and creamy texture, it’s a great dessert for those watching their sodium intake.

Holiday Lemon & Herb Rice

This Holiday Lemon & Herb Rice is a fresh and aromatic side dish that pairs well with any main course. The zesty lemon and fragrant herbs create a lively flavor that brightens up your holiday spread, all while being low in sodium. Using a rice cooker makes this dish even easier to prepare, leaving you with more time to enjoy your holiday festivities.

Ingredients:

• 1 cup basmati rice
• 1 ½ cups low-sodium vegetable broth
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder

Instructions:

1. Prepare the Rice Cooker: Add the basmati rice and low-sodium vegetable broth to the rice cooker. Stir in the olive oil, garlic powder, and ground black pepper.
2. Add Lemon and Herbs: Once the rice cooker starts, add the lemon zest, lemon juice, chopped parsley, and thyme. Stir gently to combine.
3. Cook and Fluff: Let the rice cook until it’s fluffy and the broth has been absorbed. Once done, fluff the rice with a fork to separate the grains and evenly distribute the herbs.
4. Serve: Garnish with extra fresh herbs, if desired, and serve warm alongside your main course.

This lemon and herb rice is a light, zesty side that complements any holiday meal. The combination of lemon and fresh herbs adds a burst of flavor without relying on sodium, making it an excellent addition to your low-sodium holiday menu.

Roasted Vegetable & Rice Casserole

This Roasted Vegetable & Rice Casserole is a hearty, savory dish that showcases the best of seasonal vegetables. It’s a great low-sodium side dish for the holidays, offering a delicious balance of tender rice and roasted vegetables. The rice cooker simplifies the process, ensuring that everything cooks evenly for a satisfying meal.

Ingredients:

• 1 cup long-grain white rice
• 1 ½ cups low-sodium vegetable broth
• 1 cup zucchini, diced
• 1 cup bell peppers, diced
• 1 cup cherry tomatoes, halved
• ½ cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Prepare the Rice Cooker: Add the rice and low-sodium vegetable broth to the rice cooker. Stir in the oregano, basil, and ground black pepper.
2. Roast the Vegetables: In a pan, heat the olive oil over medium heat. Add the zucchini, bell peppers, onions, and tomatoes, and sauté for 5-7 minutes until slightly tender.
3. Combine Ingredients: Add the sautéed vegetables to the rice cooker and stir gently to combine.
4. Cook the Rice: Start the rice cooker and let it cook until the rice is tender and the vegetables are well incorporated.
5. Finish and Serve: Once cooked, sprinkle with grated Parmesan cheese, if using, and serve warm.

This roasted vegetable and rice casserole is a flavorful, filling dish that makes a perfect low-sodium addition to your holiday table. The roasted vegetables provide natural sweetness and richness, while the herbs add depth of flavor, creating a well-rounded, wholesome side dish.

Cranberry and Pecan Rice Pilaf

This Cranberry and Pecan Rice Pilaf is a vibrant and festive side dish that combines the tartness of cranberries with the crunch of pecans and the delicate texture of rice. It’s an excellent low-sodium option for your holiday meal, packed with flavors and textures that bring something special to the table. The rice cooker makes it a breeze to prepare, so you can focus on enjoying the festivities.

Ingredients:

• 1 cup basmati rice
• 1 ½ cups low-sodium vegetable broth
• ½ cup dried cranberries
• ¼ cup pecans, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• ½ teaspoon ground black pepper
• ¼ cup fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Rice Cooker: Add the basmati rice and low-sodium vegetable broth to the rice cooker. Stir in the cinnamon, thyme, and ground black pepper.
2. Sauté the Onion: In a small pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and lightly golden.
3. Combine Ingredients: Add the sautéed onion, dried cranberries, and chopped pecans to the rice cooker and stir gently to combine.
4. Cook: Start the rice cooker and let it cook until the rice is tender and the flavors have melded together.
5. Garnish and Serve: Fluff the rice with a fork and garnish with fresh parsley. Serve warm.

This cranberry and pecan rice pilaf is a delicious, festive side dish that will brighten up your holiday spread. The combination of sweet and tart cranberries with the richness of pecans makes it both satisfying and full of flavor, all while keeping sodium levels in check.

Mushroom and Wild Rice Medley

The Mushroom and Wild Rice Medley is a hearty, earthy dish that brings together the rich flavors of mushrooms and wild rice. With its deep, savory taste and chewy texture, it’s a wonderful low-sodium addition to your holiday table. This rice cooker recipe is simple to make and offers a sophisticated, comforting side dish that pairs perfectly with roasted meats or vegetarian entrees.

Ingredients:

• 1 cup wild rice
• 1 ½ cups low-sodium vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ½ teaspoon ground black pepper
• ¼ teaspoon dried rosemary
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Cook the Rice: Add the wild rice and vegetable broth to the rice cooker. Start cooking according to your rice cooker’s settings.
2. Sauté the Vegetables: While the rice is cooking, heat the olive oil in a pan over medium heat. Add the sliced mushrooms, diced onion, and garlic. Sauté for about 5-7 minutes, until the vegetables are tender and fragrant.
3. Combine: Once the rice is cooked, stir in the sautéed mushroom mixture, thyme, black pepper, and rosemary. Mix gently to combine.
4. Finish and Serve: Fluff the rice with a fork, sprinkle with fresh parsley, and serve warm.

This mushroom and wild rice medley is a rich and earthy side dish that enhances any holiday meal. With its hearty mushrooms and savory herbs, it’s a wonderful way to add variety and depth of flavor to your holiday spread, while keeping things low in sodium.

Caramelized Onion and Spinach Rice Bake

This Caramelized Onion and Spinach Rice Bake is a savory, comforting dish that makes for an excellent holiday side. With caramelized onions and fresh spinach, it’s a great way to incorporate healthy vegetables into your holiday menu while maintaining a low-sodium profile. The rice cooker simplifies the preparation, creating a satisfying dish with minimal effort.

Ingredients:

• 1 cup jasmine rice
• 1 ½ cups low-sodium vegetable broth
• 1 medium onion, thinly sliced
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese (optional)
• 1 tablespoon fresh basil, chopped (for garnish)

Instructions:

1. Prepare the Rice: Add the jasmine rice and vegetable broth to the rice cooker. Stir in the garlic powder and black pepper. Start the rice cooker and let the rice cook until tender.
2. Caramelize the Onions: In a pan, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15 minutes until golden brown and caramelized.
3. Add Spinach: Add the chopped spinach to the pan and cook for 2-3 minutes until wilted.
4. Combine and Bake: Once the rice is cooked, stir in the caramelized onions and spinach mixture. If desired, sprinkle with grated Parmesan cheese and transfer the mixture to a baking dish. Bake at 350°F (175°C) for 10 minutes to meld the flavors.
5. Serve: Garnish with fresh basil and serve warm as a hearty, flavorful side dish.

This caramelized onion and spinach rice bake is the perfect balance of sweet, savory, and nutritious. The rich flavor of caramelized onions combined with the fresh spinach creates a comforting dish that’s sure to be a hit at your holiday table. It’s simple, healthy, and low-sodium—ideal for anyone looking to make their holiday meals both festive and heart-healthy.

Garlic Herb Rice with Roasted Vegetables

This Garlic Herb Rice with Roasted Vegetables is a savory, wholesome side dish perfect for any holiday table. The aromatic garlic and fresh herbs infuse the rice with flavor, while the roasted vegetables add a caramelized sweetness. It’s a low-sodium recipe that provides a rich and satisfying accompaniment to your main dishes, all made easy in the rice cooker.

Ingredients:

• 1 cup brown rice
• 1 ½ cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 cup carrots, diced
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• ½ teaspoon ground black pepper

Instructions:

1. Cook the Rice: Add the brown rice and vegetable broth to the rice cooker. Stir in the rosemary, thyme, and black pepper. Start the rice cooker and cook until the rice is tender and the broth is absorbed.
2. Roast the Vegetables: While the rice is cooking, preheat the oven to 400°F (200°C). Toss the diced carrots, bell peppers, and zucchini with olive oil and a pinch of black pepper. Roast for 20-25 minutes or until the vegetables are tender and slightly caramelized.
3. Combine: Once the rice is cooked, add the minced garlic to the rice and let it sit for a couple of minutes to allow the garlic to infuse. Then, gently stir in the roasted vegetables.
4. Serve: Serve warm, garnished with additional herbs if desired.

This garlic herb rice with roasted vegetables is a flavorful and nutritious side dish that’s perfect for the holidays. The hearty rice paired with the sweetness of roasted vegetables makes for a comforting dish that’s light on sodium yet rich in taste, making it an excellent addition to any festive meal.

Holiday Rice and Bean Casserole

The Holiday Rice and Bean Casserole is a healthy, protein-packed side dish that combines rice, beans, and festive spices. This low-sodium casserole is a filling addition to your holiday spread, offering a comforting balance of textures and flavors. The rice cooker simplifies the cooking process, making this an easy and stress-free dish for any holiday gathering.

Ingredients:

• 1 cup jasmine rice
• 1 ½ cups low-sodium vegetable broth
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned with no added salt)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 tablespoon lime juice
• ¼ cup chopped cilantro (for garnish)

Instructions:

1. Cook the Rice: Add the jasmine rice and vegetable broth to the rice cooker. Stir in the chili powder, cumin, and paprika. Start the rice cooker and cook until the rice is tender and the broth is absorbed.
2. Add the Beans and Corn: Once the rice is cooked, stir in the black beans, kidney beans, and corn kernels. Continue cooking for an additional 5 minutes to heat through.
3. Finish with Lime and Cilantro: Stir in the lime juice for a burst of freshness and mix gently.
4. Serve: Garnish with freshly chopped cilantro and serve warm.

This holiday rice and bean casserole is a delightful, nutritious side dish that combines beans, rice, and corn with festive spices for a satisfying, low-sodium treat. The combination of protein-rich beans and flavorful spices makes this dish both hearty and festive, perfect for your holiday table.

Butternut Squash and Spinach Risotto

This Butternut Squash and Spinach Risotto is a creamy and comforting dish that’s perfect for the holidays. The sweetness of the butternut squash pairs beautifully with the earthy spinach, and the rice cooker ensures the risotto cooks evenly without the need for constant stirring. This low-sodium dish will be a hit at your holiday gatherings.

Ingredients:

• 1 cup Arborio rice
• 1 ½ cups low-sodium vegetable broth
• 1 cup butternut squash, peeled and diced
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• 1 tablespoon freshly grated Parmesan cheese (optional)

Instructions:

1. Cook the Rice: Add the Arborio rice and vegetable broth to the rice cooker. Stir in the ground nutmeg and black pepper. Start the rice cooker and cook until the rice is tender and creamy.
2. Sauté the Squash: While the rice is cooking, heat olive oil in a pan over medium heat. Add the diced butternut squash and cook for 10-15 minutes, until tender and slightly caramelized.
3. Add the Spinach: Stir the fresh spinach into the rice cooker once the rice is cooked, allowing it to wilt in the hot rice. Add the sautéed squash to the rice and stir to combine.
4. Finish and Serve: If desired, stir in a bit of freshly grated Parmesan cheese for extra richness. Serve warm.

This butternut squash and spinach risotto is a creamy, flavorful dish that’s ideal for the holiday season. The natural sweetness of the butternut squash and the richness of the risotto provide a satisfying side that’s perfect for those looking for a low-sodium option without sacrificing flavor. It’s an easy yet elegant dish that will complement any holiday meal.

Note: More recipes are coming soon!