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Creamy Lemon Parmesan Risotto in Rice Cooker Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 105 reviews
  • Author: Villerius
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups
  • Category: Main Course
  • Method: Rice Cooker
  • Cuisine: Italian

Description

This easy and creamy Rice Cooker Risotto recipe takes the traditional stovetop labor out of making risotto, utilizing a rice cooker for a simple, hands-off approach. Sautéed shallots and garlic blend with Arborio rice, vegetable broth, and butter, then finish with fresh lemon zest, peas, and Parmesan cheese for a bright and comforting dish perfect for any meal.

Ingredients

Scale

Base

  • 1 medium shallot, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • Pinch black pepper

Liquids

  • 4 cups vegetable broth, divided

Add-ins & Garnish

  • Zest and juice of one lemon
  • 1 cup frozen peas
  • 2 oz grated Parmesan cheese

Instructions

  1. Prepare the Ingredients: Dice the shallot and mince the garlic. Measure out Arborio rice, butter, salt, and pepper to have everything ready for the rice cooker.
  2. Add Ingredients to Rice Cooker: Place the diced shallots, minced garlic, Arborio rice, 2 ½ cups of vegetable broth, butter, salt, and black pepper in the rice cooker. Stir well to combine everything evenly.
  3. Cook the Risotto: Close the rice cooker and set it to the white rice setting, or simply to cook if your cooker does not have multiple options. Let the cooker run its cycle, typically about 30 minutes, until the rice is tender and has absorbed most of the liquid.
  4. Finish the Risotto: When the rice cooker stops, open the lid and 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.
  5. Serve: Spoon the risotto immediately onto plates or bowls and garnish with extra Parmesan cheese or fresh herbs like parsley if desired. Serve warm and enjoy your effortless risotto.

Notes

  • You can substitute frozen peas with fresh peas depending on the season.
  • Adjust the broth quantity if you prefer a thicker or looser risotto texture.
  • Add fresh herbs such as parsley or basil for additional flavor and color at serving.
  • For a richer variation, use chicken broth and add cooked mushrooms or sautéed chicken pieces.
  • If you don’t have a rice cooker, this method can be adapted for the stovetop using a heavy pot, stirring frequently.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://evelynseats.com/creamy-lemon-parmesan-risotto-in-rice-cooker-recipe/