Rice Cooker Risotto
Did you know that you can make deliciously creamy risotto right in your rice cooker? Yes, it’s true! With no stirring required, this recipe makes it incredibly easy to enjoy rich, flavorful risotto anytime!
I absolutely love risotto, but I don’t love standing over the stove stirring forever. As a busy mom, I don’t have time for that! That’s why this rice cooker version is a total game-changer. Arborio rice, garlic, lemon, peas, and Parmesan create a flavorful dish that tastes like it took way more effort than it actually did!
Traditional risotto involves lots of patient stirring, so I wouldn’t call this an authentic recipe. But trust me, this shortcut is worth the compromise. It’s perfect as a simple yet impressive dish! Enjoy it as a side dish or pair it with your favorite protein for a hearty side dish.
Ingredients and Substitutions
- Arborio rice– This is the rice that is traditionally used in risotto and it’s essential for the texture and flavor of the dish.
- Shallots & Garlic– These add a savory flavor to the dish. You can substitute with 1/4 cup of yellow onion, diced. You can use pre-minced garlic if you prefer.
- Vegetable broth- Use vegetable broth you love since it’s key to flavorful risotto. My go-to is Edward & Son’s “Not Chicken” Broth or Better than Bouillon vegetable base.
- Lemon juice & zest– Fresh lemon zest and juice are essential here. They add a brightness to the dish.
- Peas– Frozen peas are easy and they add a nice vibrant color. Canned peas can also be used, but they won’t be as brightly colored.
- Parmesan– Be sure to use freshly grated parmesan. Pre-grated or pre-shredded cheese doesn’t melt as well.
How to Make Risotto in a Rice Cooker
The Best Rice Cooker for Risotto
My trusty rice cooker is pretty basic, but it gets the job done perfectly. Most rice cookers should work just fine for this recipe. Be sure you stir everything before you hit start so nothing sticks to the bottom. And be sure to turn off the rice cooker as soon as it stops cooking to avoid burning.
How to Store Leftover Risotto
Store leftover risotto in an airtight container in the fridge for up to 3-4 days. Reheat it on the stovetop or in the microwave, adding a splash of broth if needed, to loosen it up.
Looking for more rice cooker recipes? Try my cilantro lime rice, rice cooker Mexican rice, or rice cooker macaroni and cheese for a different side dish!
Print
Rice Cooker Risotto
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Category: Side Dish
- Method: Rice Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Did you know that you can make deliciously creamy risotto right in your rice cooker? Yes, it’s true! With no stirring required, this recipe makes it incredibly easy to enjoy rich, flavorful risotto anytime!
Ingredients
- 1 medium shallot, diced
- 4 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth (divided)
- 2 tablespoons butter
- 1/4 teaspoon salt
- Pinch black pepper
- Zest and juice of one lemon
- 1 cup frozen peas
- 2 oz grated Parmesan cheese
Instructions
- Add the shallots, garlic, rice, 2 ½ cups broth, butter, salt, and pepper to the rice cooker. Stir well.
- Set the rice cooker to the white rice setting. (Or if yours is a simple rice cooker like mine, just set it to cook.)
- When the rice cooker finishes, stir in lemon zest, lemon juice, peas, Parmesan cheese, and additional broth as needed.
- Serve immediately, garnished with extra Parmesan or fresh herbs, if desired.
Notes
You’ll need a rice cooker that holds at least 6 cups cooked rice. This is the rice cooker that I have.
