Name: Easy Lemon Pea 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 something so comforting about a bowl of creamy, bright risotto that feels almost fancy but is actually a breeze to make. This Easy Lemon Pea Risotto in Rice Cooker Recipe takes all the fuss out of traditional risotto, turning it into a hassle-free, hands-off meal that tastes like you spent hours in the kitchen.

A white bowl filled with creamy risotto mixed with bright green peas evenly spread throughout, the risotto has a soft, slightly shiny texture with small bits of translucent onion visible. The bowl is placed on a white marbled surface, with a small clear glass bowl of uncooked white rice and a garlic bulb blurred in the background on the left, and a shiny white rice cooker with orange and red lights on the right side. A reddish shallot lies in the lower right corner, and some cheese shavings are scattered slightly out of focus on the left edge. 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 Pea Risotto in Rice Cooker Recipe
Top Tip
How to Serve Easy Lemon Pea Risotto in Rice Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Lemon Pea Risotto in Rice Cooker Recipe

Why You'll Love This Recipe

This recipe is one of my absolute favorites for busy weeknights or casual get-togethers because it’s surprisingly easy yet delivers big on flavor. Using the rice cooker means no standing over the stove stirring constantly, which is a game changer.

Hands-Off Cooking: The rice cooker does all the work, freeing you up to prep a salad or pour yourself a glass of wine.
Zesty Freshness: Lemon zest and juice brighten the dish, making it vibrant and unexpected.
Comforting Yet Light: Peas and Parmesan add creaminess without heaviness, perfect for spring or summer evenings.
Minimal Ingredients, Maximum Flavor: Simple staples come together to create something truly special — no complicated techniques needed.

Ingredients & Why They Work

Every ingredient in this Easy Lemon Pea Risotto in Rice Cooker Recipe plays an essential role—from the creamy butter and Parmesan to the aromatic shallots and garlic. Together, they strike the perfect balance of richness, brightness, and earthiness.

Flat lay of a small white ceramic bowl of diced medium shallot, a small white ceramic bowl with four whole uncracked garlic cloves, a small white ceramic bowl filled with Arborio rice, a small white ceramic bowl of golden butter, a small white ceramic bowl of salt, a small white ceramic bowl with black peppercorns, a small white ceramic bowl containing fresh lemon zest and lemon halves, a small white ceramic bowl of vibrant green frozen peas, a small white ceramic bowl of finely grated Parmesan cheese, and a larger white ceramic bowl with clear vegetable broth, 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 subtle sweetness and gentle oniony flavor without overpowering the dish.
Garlic: Provides depth and warmth; finely minced for even cooking and flavor distribution.
Arborio Rice: The magic ingredient for creamy risotto thanks to its high starch content.
Vegetable Broth: Keeps the dish flavorful and moist; using good-quality broth means better taste.
Butter: Adds richness and silkiness, enhancing the creamy texture.
Salt and Black Pepper: Season perfectly to balance flavors.
Lemon Zest and Juice: Bring a burst of freshness that lifts the whole dish.
Frozen Peas: Add sweet pops of color and texture, easy to toss in right at the end.
Parmesan Cheese: A nutty, salty finish that ties everything together beautifully.

📝

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 adding a little twist depending on what’s in my fridge—sometimes a handful of fresh herbs like basil or thyme, or swapping peas for asparagus when it’s in season. You can easily make this risotto vegan too by skipping the Parmesan or swapping with nutritional yeast.

Variation: Once, I stirred in some sautéed mushrooms and a dash of white wine before starting the rice cooker — it added such a lovely depth of flavor without extra effort.

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

The image shows a white electric cooker filled with creamy risotto. The risotto has two main layers: a soft, light beige rice base that looks smooth and slightly shiny, mixed evenly with small bright green peas scattered on top and throughout. The rice grains appear tender and slightly thick, with a few pale yellow cheese shavings mixed in that add texture. Around the cooker are a whole garlic bulb and a shallot on a white marbled surface, a small clear glass bowl filled with raw rice, a grater with some cheese pieces, and a white cloth with green stripes on the right side. The photo is bright and clean with natural lighting, showing cozy kitchen vibes. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics Right in the Rice Cooker

I start by adding the diced shallots, minced garlic, Arborio rice, 2 ½ cups of vegetable broth, butter, salt, and pepper directly into my rice cooker’s pot. Give it all a good stir so the butter starts melting and coats the rice a bit. This little sauté in the cooker adds a subtle caramelized flavor that lifts the dish.

Step 2: Set It and Let It Cook

Close the lid and set your rice cooker to the “white rice” setting if it has one. If yours is simpler like mine, just hit cook and walk away. The rice cooker will gently simmer the rice, soaking up the broth while softening those grains perfectly—no stirring necessary! It usually takes about 30 minutes.

Step 3: Brighten It Up with Lemon and Peas

Once the rice cooker signals it’s done, quickly stir in the lemon zest, fresh lemon juice, frozen peas, Parmesan cheese, and any remaining broth if the risotto looks too thick. The residual heat wilts the peas and melts the cheese just right, creating that classic creamy risotto texture.

Step 4: Serve Immediately and Enjoy!

Scoop the risotto into bowls, maybe sprinkle some extra Parmesan or fresh herbs on top, and serve right away. Risotto waits for no one — the creaminess is best fresh out of the cooker!

Top Tip

From my experience making this recipe many times, a few little tricks go a long way to nailing that creamy yet light texture we all crave in risotto.

Don’t Skip the Lemon: The zest and juice are the stars here, cutting through the richness and keeping the dish fresh.
Use Good Broth: Since broth is a main liquid, choosing a flavorful vegetable broth really amps up the overall taste.
Check Consistency Before Serving: If your risotto feels too thick after cooking, just stir in a bit more warm broth or water for that silky finish.
Serve Immediately: Risotto is best fresh—even using the rice cooker, it loses charm if left to sit and thicken too long.

How to Serve Easy Lemon Pea Risotto in Rice Cooker Recipe

Garnishes

I love topping mine with a sprinkle of extra Parmesan and a few fresh basil leaves or chopped parsley for a pop of color and fresh herb flavor. A drizzle of good olive oil can also add a lovely richness.

Side Dishes

This risotto pairs beautifully with a crisp green salad or roasted veggies like asparagus or cherry tomatoes. For a heartier meal, grilled chicken or pan-seared fish works perfectly alongside it.

Creative Ways to Present

For a dinner party, I sometimes serve the risotto inside hollowed-out lemon halves – it’s a charming touch that amps up presentation while reinforcing the lemony theme. Bowls garnished with edible flowers have also wowed guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The texture thickens as it cools, but it’s still delicious reheated.

Freezing

I don’t often freeze risotto because it loses some of its creamy texture, but if you do, freeze it in small portions to reheat evenly later. Thaw overnight in the fridge for best results.

Reheating

To reheat, warm leftovers gently on the stove or microwave, stirring in a splash of broth or water to loosen the risotto. This brings back that wonderful creamy texture without drying it out.

Frequently Asked Questions:

Can I use a regular rice cooker for this recipe?

Absolutely! One of the best things about this Easy Lemon Pea Risotto in Rice Cooker Recipe is that it works well in pretty much any rice cooker. If yours only has a basic cook setting, just use that and check the risotto’s texture at the end.

What if I don’t have Arborio rice?

Arborio rice is preferred because of its creamy, starchy texture, but if you don’t have it, you can try other short-grain rice varieties like Carnaroli or Vialone Nano. Avoid long-grain rice, which won’t get the same creamy consistency.

Can I make this recipe dairy-free?

Yes! To keep this risotto dairy-free, replace the butter with olive oil or a vegan butter substitute and omit or swap the Parmesan with nutritional yeast to get that cheesy flavor without dairy.

How do I know when the risotto is done?

The rice should be tender but still slightly firm to the bite, not mushy. If it looks dry, stir in a little more warm broth. Remember, residual heat will continue cooking the rice once the cooker turns off, so it’s okay if there’s a tiny bit of bite left when the cooker beeps.

Final Thoughts

I honestly can’t recommend this Easy Lemon Pea Risotto in Rice Cooker Recipe enough—it’s easy enough for a weeknight dinner but special enough to serve guests. It feels like comfort food with a bright twist, and once you try making risotto in your rice cooker, you’ll wonder why you ever bothered with the stove method. Give it a go, and enjoy all that creamy, zesty goodness without the stress!