Description
This easy Rice Cooker Risotto recipe delivers creamy, flavorful risotto with minimal effort. Using a rice cooker, sautéed shallots and garlic are combined with Arborio rice, vegetable broth, butter, and seasonings, then cooked gently to perfection. Finished with fresh lemon zest and juice, peas, and Parmesan cheese, it’s an effortless way to enjoy classic Italian comfort food anytime.
Ingredients
Scale
Main 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
Instructions
- Combine ingredients in rice cooker: Add the diced shallots, minced garlic, Arborio rice, 2 ½ cups of the vegetable broth, butter, salt, and black pepper into the rice cooker. Stir well to combine all ingredients evenly.
- Cook the risotto: Set the rice cooker to the white rice setting or simply start the cook cycle if your rice cooker is basic. Allow the risotto to cook undisturbed until the cycle completes, approximately 30 minutes.
- Finish the risotto: Once cooking is complete, stir in the lemon zest, lemon juice, frozen peas, and grated Parmesan cheese. Add the remaining 1 ½ cups of vegetable broth gradually if needed to achieve a creamy consistency.
- Serve immediately: Spoon the risotto onto plates and garnish with extra Parmesan cheese or fresh herbs if desired. Serve hot for the best flavor and texture.
Notes
- This method requires no stirring, making it an effortless way to make risotto with consistent creaminess.
- You can substitute frozen peas with other vegetables like asparagus or mushrooms for variety.
- Adjust the amount of broth if you want your risotto looser or firmer in texture.
- Use a good quality Parmesan cheese for the best flavor enhancement.
- Risotto is best served immediately, but leftovers can be gently reheated with a splash of broth to loosen.
Nutrition
- Serving Size: 1 cup
- Calories: 173 kcal
- Sugar: 3.7 g
- Sodium: 649.4 mg
- Fat: 6.7 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: estimated 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 22.7 g
- Fiber: 1.3 g
- Protein: 6.2 g
- Cholesterol: 17 mg
