Description
This easy and creamy Rice Cooker Risotto offers a deliciously simple way to enjoy a classic Italian dish with minimal effort. Using a rice cooker, this recipe blends tender Arborio rice with aromatic shallots, garlic, fresh lemon, peas, and Parmesan cheese to create a comforting, flavorful meal perfect for any occasion.
Ingredients
Scale
Base Ingredients
- 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
Finishing Ingredients
- Zest and juice of one lemon
- 1 cup frozen peas
- 2 oz grated Parmesan cheese
Instructions
- Prepare the Rice Cooker: Add diced shallots, minced garlic, Arborio rice, 2 ½ cups of vegetable broth, butter, salt, and black pepper into the rice cooker’s pot. Stir well to combine all ingredients.
- Cook the Risotto: Set the rice cooker to the white rice setting. If your rice cooker lacks specific settings, simply start the cook cycle. Let the rice cooker complete its cooking process, usually around 30 minutes.
- Finish the Risotto: Once the rice cooker finishes, open the lid and stir in the lemon zest, lemon juice, frozen peas, and grated Parmesan cheese. Add the remaining broth as needed to achieve your preferred risotto consistency, stirring thoroughly.
- Serve: Serve the risotto immediately, garnished with extra Parmesan cheese or fresh herbs if desired, while warm for the best flavor and texture.
Notes
- Use Arborio rice for the best creamy risotto texture.
- Adjust the amount of broth to control risotto creaminess.
- Fresh herbs like parsley or basil make excellent garnishes.
- Stirring after cooking ensures even distribution of ingredients and creaminess.
- Risotto is best served immediately to maintain its creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
