Description
A creamy and easy-to-make risotto prepared effortlessly in a rice cooker. This recipe combines aromatic shallots, garlic, Arborio rice, and vegetable broth with fresh lemon zest and peas, finished with Parmesan cheese for a delicious vegetarian meal or side dish.
Ingredients
Scale
Base Ingredients
- 1 medium shallot, diced
- 4 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 2 tablespoons butter
- 1/4 teaspoon salt
- Pinch black pepper
Liquid Ingredients
- 4 cups vegetable broth (divided)
- Zest and juice of one lemon
Add-ins
- 1 cup frozen peas
- 2 oz grated Parmesan cheese
Instructions
- Prepare Mixture: Add the diced shallots, minced garlic, Arborio rice, 2 ½ cups of vegetable broth, butter, salt, and black pepper into the rice cooker bowl. Stir everything well to combine evenly.
- Cook Rice: Close the rice cooker’s lid and set it to the white rice setting. If your rice cooker does not have settings, simply press the cook button to start cooking. Allow the rice to cook fully, which usually takes around 30 minutes.
- Finish Risotto: Once the cooking cycle is complete, open the lid and stir in the lemon zest, lemon juice, frozen peas, Parmesan cheese, and the remaining broth as needed for the desired creamy consistency. Mix well to combine and heat through.
- Serve: Serve the risotto immediately while warm. Optionally, garnish with extra grated Parmesan or fresh herbs like parsley for added flavor and presentation.
Notes
- Adjust the amount of broth to achieve a creamier or thicker risotto consistency as preferred.
- Use fresh lemon zest and juice for the best bright citrus flavor.
- You can substitute frozen peas with other vegetables like asparagus or mushrooms.
- For a non-vegetarian version, consider adding cooked chicken or shrimp after cooking.
- Make sure your rice cooker has adequate capacity to avoid overflow during cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
