Description
This easy and creamy Rice Cooker Risotto recipe simplifies traditional risotto preparation by using a rice cooker, requiring minimal stirring and delivering rich, flavorful results with a fresh lemony twist and Parmesan cheese.
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
- 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 well to combine all ingredients evenly.
- Cook Risotto: Set the rice cooker to the white rice setting, or simply start the cooking cycle if your rice cooker has a basic function. Let it cook until the rice cooker finishes the cycle, usually about 30 minutes.
- Add Final Ingredients: When the rice cooker finishes cooking, stir in the lemon zest, lemon juice, frozen peas, and grated Parmesan cheese. Add the remaining vegetable broth as needed to reach desired creamy consistency.
- Serve: Serve the risotto immediately, garnished with extra Parmesan cheese or fresh herbs if desired for an added burst of flavor and presentation.
Notes
- You don't need to constantly stir the risotto when using a rice cooker, which makes preparation effortless compared to traditional stovetop methods.
- Using frozen peas is convenient and adds a nice pop of color and sweetness to the dish.
- Adjust the amount of broth added at the end depending on how creamy you like your risotto.
- Fresh herbs like parsley or basil can be added as garnish to enhance flavor and appearance.
- For a richer taste, you can substitute part of the butter with olive oil or add a splash of white wine before cooking.
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
