Description

This easy and creamy rice cooker risotto recipe takes the traditional stovetop cooking method out of the equation by using a rice cooker. With simple ingredients like Arborio rice, vegetable broth, shallots, garlic, and Parmesan cheese, this dish is effortless to prepare yet rich in flavor. The addition of lemon zest and frozen peas adds brightness and a pop of color, making this risotto a perfect side dish or light main course.

Ingredients

Scale

Base Ingredients

1 medium shallot, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 teaspoon salt
Pinch of black pepper

Liquids

4 cups vegetable broth, divided

Finishings

Zest and juice of one lemon
1 cup frozen peas
2 oz grated Parmesan cheese

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Instructions

Combine Ingredients: Add the diced shallots, minced garlic, Arborio rice, 2 ½ cups of vegetable broth, butter, salt, and black pepper to the rice cooker. Stir the mixture thoroughly to evenly distribute the ingredients.
Start Cooking: Set your rice cooker to the white rice setting. If your rice cooker doesn’t have specialized settings, simply choose the regular cooking cycle to begin cooking the rice mixture.
Finish and Stir: Once the rice cooker cycle is complete, open the cooker and stir in the lemon zest, lemon juice, frozen peas, grated Parmesan cheese, and any remaining vegetable broth to achieve your preferred consistency. Mix everything well to combine flavors and warm the peas through.
Serve: Serve the risotto immediately while hot, optionally garnished with extra Parmesan cheese or fresh herbs of your choice for added flavor and presentation.

Notes

Ensure your rice cooker can hold at least 6 cups of cooked rice to accommodate this recipe.
The risotto can be adjusted with additional broth if you prefer a creamier consistency.
Fresh herbs such as parsley or basil are great garnishes to enhance flavor.
This recipe makes about 6 cups serving, ideal for 4-6 people as a side dish.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2 g
Sodium: 450 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 15 mg