Description
This easy and creamy Rice Cooker Risotto offers a hands-off way to enjoy classic risotto without constant stirring. Made with Arborio rice, garlic, shallots, lemon, peas, and Parmesan cheese, it's a flavorful and comforting dish perfect for any meal.
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
- Prepare the 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 bowl. Stir everything together to combine the ingredients evenly.
- Cook the risotto: Close the lid and set your rice cooker to the white rice setting, or simply start cooking if your model has a basic function. Let the rice cooker complete its cooking cycle, which usually takes about 30 minutes.
- Finish the risotto: When cooking is complete, stir in the lemon zest, lemon juice, frozen peas, grated Parmesan cheese, and the remaining 1 ½ cups of vegetable broth as needed to achieve a creamy consistency.
- Serve: Immediately serve the risotto warm, optionally garnished with extra Parmesan cheese or fresh herbs for added flavor and presentation.
Notes
- This recipe requires no stirring during cooking, making it an effortless way to enjoy creamy risotto.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Fresh peas can be used instead of frozen; just add them in at the same step.
- Adjust lemon juice and zest to taste for more or less brightness.
- For a vegan version, replace butter and Parmesan with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 173 kcal
- Sugar: 3.7 g
- Sodium: 649 mg
- Fat: 6.7 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 22.7 g
- Fiber: 1.3 g
- Protein: 6.2 g
- Cholesterol: 17 mg
