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
Units
Scale
- 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.