Name: Easy Lemon Risotto in Rice Cooker Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 medium shallot, diced; 4 cloves garlic, minced; 1 ½ cups Arborio rice; 4 cups vegetable broth (divided); 2 tablespoons butter; ¼ teaspoon salt; Pinch black pepper; Zest and juice of one lemon; 1 cup frozen peas; 2 oz grated Parmesan cheese

There’s nothing quite like the comforting creaminess of risotto, and with this Easy Lemon Risotto in Rice Cooker Recipe, you get that same delicious, bright flavor without the usual fuss. It’s hands-off, simple, and perfect for when you want something impressive but easy on time.

A white bowl filled with creamy risotto showing soft, pale yellow rice mixed with bright green peas evenly spread throughout. The risotto looks moist and slightly chunky, with small bits of onion visible among the rice. Light black pepper is sprinkled on the top, adding small dark specks across the dish. The bowl sits on a white marbled surface with a clear glass bowl of raw rice, a whole garlic bulb, some cheese shavings, and a shallot placed nearby. A white rice cooker with warm and cook indicator lights is partially visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Lemon Risotto in Rice Cooker Recipe
Top Tip
How to Serve Easy Lemon Risotto in Rice Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Lemon Risotto in Rice Cooker Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this recipe because it’s changed how I make risotto at home. No stirring constantly, no hovering—just pop everything in your rice cooker and walk away. The lemon adds a fresh zing that lifts the whole dish.

Effortless Cooking: The rice cooker does the hard work, so you don’t need to babysit the risotto like in a stovetop version.
Lively Citrus Flavor: The lemon zest and juice brighten the rich, creamy base for a refreshing twist.
Versatile and Quick: Perfect for weeknights, this recipe comes together in about 35 minutes with minimal prep.
Comfort Food Made Light: Using vegetable broth and peas keeps it fresh yet satisfying.

Ingredients & Why They Work

This recipe uses simple, accessible ingredients that combine to create a rich and tangy risotto. Each element contributes to texture or flavor, and I've included a few tips so you get the best results when you shop or prep.

Flat lay of a small mound of diced medium shallot, four peeled garlic cloves minced and arranged neatly, a small white ceramic bowl filled with pearly Arborio rice, a few small cubes of butter on a white ceramic dish, a small white bowl of coarse salt, a small white bowl of whole black peppercorns, a whole fresh lemon cut in half with visible vibrant zest and juicy flesh, a small white bowl holding bright green frozen peas, a small white ceramic bowl with finely grated pale yellow Parmesan cheese, and a small white bowl filled with clear vegetable broth, all ingredients fresh and natural, perfectly symmetrical and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shallot: Adds a gentle sweetness and depth without overpowering the lemon’s brightness.
Garlic: Gives a warm, savory base flavor that pairs beautifully with the creamy rice.
Arborio Rice: The key to creamy risotto because of its high starch content.
Vegetable Broth: Use homemade or a good-quality store-bought broth for rich, clean flavor.
Butter: Adds silkiness and helps meld the flavors together.
Salt and Black Pepper: Basic seasonings to balance and enhance the dish.
Lemon Zest & Juice: Brings brightness and a fresh scent that cuts through the creaminess.
Frozen Peas: Add color, sweetness, and a pop of texture in every bite.
Parmesan Cheese: Provides that classic nutty, savory finish we love in risotto.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe just as it is, but I also like to customize it depending on what I have on hand or how I’m feeling. The rice cooker is forgiving, so you can play with add-ins and seasonings without stressing out.

Variation: Sometimes I toss in sautéed mushrooms or asparagus for an earthy touch, and it works beautifully with the lemon.
Dairy-Free Option: Swap the butter and Parmesan for olive oil and nutritional yeast for a vegan version that’s still creamy and flavorful.
Herbs: Fresh basil or thyme mixed in at the end adds herbal brightness that amps up the freshness.

Step-by-Step: How I Make Easy Lemon Risotto in Rice Cooker Recipe

A close-up view of a white electric cooker filled with creamy risotto mixed with bright green peas scattered evenly throughout. The risotto is soft and slightly shiny with a light beige color, showing the fluffy individual grains of rice. In the background is a white marbled surface with a shallot and a whole garlic bulb, a small glass bowl with uncooked rice, and a piece of cheese with some shavings on a grater. A white and green striped cloth is partially visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather and Prep Your Ingredients

I start by dicing a medium shallot and mincing garlic—this little prep sets the foundation for the flavor. Measuring out the Arborio rice and grating fresh Parmesan cheese while the broth heats up makes the process smooth. You’ll feel organized and ready to tackle the rest.

Step 2: Combine Everything in the Rice Cooker

Pop the shallots, garlic, Arborio rice, 2 ½ cups of vegetable broth, butter, salt, and pepper right into your rice cooker. Give it a good stir to distribute everything evenly. This step saves you from scrambling later—once mixed, the rice cooker gets to work doing its magic.

Step 3: Start the Rice Cooker and Let It Do Its Thing

Hit the white rice setting if your cooker has one, or simply press cook. I make sure not to open the lid while it cooks—trust me, the moisture is important for that creamy texture. It takes about 30 minutes, so it’s a great time to relax or prep a side dish.

Step 4: Add the Finishing Touches

When the rice cooker cycles off, stir in the lemon zest, fresh lemon juice, frozen peas, Parmesan, and any extra broth you might need. The peas heat quickly in the residual warmth, and the lemon juice brightens everything up. If it looks a little dry, add more broth bit by bit until it’s just right.

Step 5: Serve Warm and Enjoy

Scoop your risotto into bowls, maybe with some extra Parmesan or fresh herbs on top. It’s best enjoyed right away for that lush, creamy consistency. But don’t worry, I’ll share how to save leftovers further down.

Top Tip

When I first tried making risotto in the rice cooker, I was skeptical about texture and flavor. But these tips saved me from common pitfalls and made sure every batch turns out creamy and delicious.

Use Fresh Lemon Zest & Juice: Adding lemon at the end preserves its brightness and prevents bitterness—trust me, it makes all the difference.
Don’t Skip Stirring Before Cooking: I learned this the hard way; distributing butter, salt, and broth evenly helps prevent clumps and uneven cooking.
Add Broth Gradually After Cooking: If it’s too thick, add your broth little by little so you control the creaminess without turning it soupy.
Resist Opening the Lid: Keeping moisture trapped is key for properly absorbing liquid and turning that rice delightfully creamy.

How to Serve Easy Lemon Risotto in Rice Cooker Recipe

Garnishes

I love to sprinkle a little extra grated Parmesan on top and sometimes add a scattering of chopped fresh parsley or basil. A small drizzle of good olive oil or a few lemon twists also make it feel elegant and fresh.

Side Dishes

This risotto pairs wonderfully with a crisp green salad or roasted vegetables like asparagus or Brussels sprouts. For a heartier meal, try it alongside grilled chicken or pan-seared fish—the lemony risotto complements protein beautifully.

Creative Ways to Present

For special occasions, I sometimes serve this risotto in individual ramekins or even hollowed-out lemon halves for a playful presentation. A light sprinkle of edible flowers or microgreens adds a lovely pop of color and elegance too.

Make Ahead and Storage

Storing Leftovers

I store leftover lemon risotto in an airtight container in the fridge for up to 2 days. It thickens up quite a bit overnight, so I add a splash of broth or water when reheating to bring back its creaminess.

Freezing

This recipe freezes okay, though risotto’s texture is best fresh. If you freeze it, I recommend portioning it into freezer-safe containers and consuming within 1 month. Thaw in the fridge overnight before reheating gently on the stovetop with some broth.

Reheating

To reheat, warm the risotto slowly in a saucepan over low heat, stirring frequently. Add broth or a little water to loosen it up and keep that nice creamy texture. Avoid microwave reheating as it can dry out the risotto unevenly.

Frequently Asked Questions:

Can I use a different type of rice for this risotto?

For that authentic creamy texture, Arborio rice is best because of its high starch content. Using long grain or jasmine rice won’t give you the same result as the grains don’t release enough starch for creaminess.

What if my rice cooker doesn’t have multiple settings?

No worries! Just use the regular cooking function; the risotto will cook through similarly. It may require a little more attention at the end to add broth and adjust consistency, but it’s still super easy.

Can I make this recipe vegan?

Absolutely! Use olive oil instead of butter and substitute nutritional yeast for Parmesan cheese to keep the cheesy flavor. The lemon zest and juice will still provide that bright note that makes the dish so tasty.

How do I know when the risotto is done in the rice cooker?

Most rice cookers switch to “warm” once the liquid is absorbed and the rice is cooked. When it clicks off, check the texture. The rice should be tender but still slightly firm to the bite, and the mixture creamy. If it’s too thick, stir in a bit more broth and let it rest a few minutes.

Final Thoughts

This Easy Lemon Risotto in Rice Cooker Recipe quickly became a favorite in my kitchen because it’s reliable, fresh, and incredibly satisfying. I encourage you to give it a try next time you want something special without standing over the stove. You might just find this method becomes your go-to for risotto, too!