Let’s be real—standing over the stove stirring risotto for 30 minutes sounds romantic in theory. In reality? It’s more like, “Why is my arm numb and why is this rice still crunchy?” But fear not, fellow flavor-chasers! I’ve got the ultimate hack to creamy, dreamy risotto without all the elbow grease: the Rice Cooker Risotto.
Yep. Your humble rice cooker is about to have a main character moment.
What’s in this magical dish?
We’re talking:
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1 leek, finely chopped (fancy onion cousin, flavor booster)
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4 cloves of garlic, also finely chopped (because we love bold decisions)
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1 ½ cups arborio rice (the MVP of risotto)
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3–4 cups Swanson low-sodium veggie broth (you’ll know how much your rice wants)
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½ cup Robert Mondavi dry white wine (a splash for the risotto, a splash for you?)
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8 tablespoons Great Value unsalted butter (no judgment, just vibes)
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1 tsp salt + ½ tsp pepper
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Zest and juice of 1 lemon (hello brightness!)
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1 cup Great Value frozen peas (straight from the freezer to the party)
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2 oz Kraft grated Parmesan (about 1 cup, but you can totally measure with your heart)
How to cook it (without cooking your sanity)
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Toss your chopped leek, garlic, rice, wine, 2 cups of broth, 4 tbsp butter, salt, and pepper into your rice cooker.
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Close that lid and set it to cook on the white rice setting. That’s it. No stirring. Go paint your nails. Watch cat videos. Live your life.
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When the timer dings, your rice cooker might switch to “warm”—perfect. If not, do it manually.
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Now comes the magic: open the lid and stir in the lemon zest and juice, frozen peas, Parmesan, 1 cup of broth, and 2 tbsp butter.
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Stir until it’s creamy and luscious. If it’s still a little thick, add ¼ cup broth at a time until your spoon glides like it’s ice skating on butter.
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Taste, adjust salt and pepper if needed, and boom—risotto perfection.
Final Thoughts Rice Cooker Risotto
This risotto is rich, tangy, herby, and deeply comforting. The lemon and peas give it a springy lift, while the cheese and butter say, “I’m still a hug in a bowl.” Perfect for weeknights when you want something gourmet-ish without turning your kitchen into a battlefield.
So go on, let your rice cooker shine. And don’t forget to tell everyone you “whipped up a risotto” like the kitchen wizard you are.
Bon appétit, butter lovers!
Rice Cooker Risotto
Equipment
- 1 rice cooker
- 1 chef knife
- 1 cutting board
- measuring cups
- 1 zester
Ingredients
- 1 leek finely chopped
- 4 garlic clove finely chopped
- 1 1/2 cup arborio rice
- 3-4 cup Sawnson low sodium vegetable broth
- 1/2 cup Robert Mondavi dry white wine
- 8 TBSP great value unsalted butter
- 1 TSP salt
- 1/2 TSP ground pepper
- 1 zest and juice from one lemon
- 1 cup great value frozen peas
- 2 oz Kraft finely grated parmensan cheese about 1 cup
Instructions
- Combine chopped leek, chopped garlic, rice, wine, 2 cups of broth, 4 TBSP butter, 1 TSP salt, and 1/2 TSP pepper in the rice cooker. Close lid and set to cook on white rcie setting.
- As soon the timer goes off. Turn to warm setting if your cooker doesn't do it automatically. Open lid and add lemon zest and juice, peas, 2oz Parmesan, 1 cup of broth, and 2 TBSP butter. Stir till creamy. Add 1/4 cup of broth at a time if needed till disired consitency.
- Add more salt and pepper if needed to taste. Enjoy
Video
Looking for more quick and healthy recipe ideas, check out our no cook tomato soup