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Easy Lemon Parmesan Risotto Made in a Rice Cooker

A creamy, bright lemon Parmesan risotto made effortlessly in a rice cooker with minimal stirring.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Risotto
  • 1 cup Arborio rice
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 0.5 cup onion finely diced
  • 2 cloves garlic minced
  • 3 cups vegetable broth warm
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 0.5 cup Parmesan cheese finely grated
  • salt and black pepper to taste

Equipment

  • Rice cooker
  • Measuring cups
  • Wooden spoon

Method
 

  1. Heat olive oil and half the butter in the rice cooker. Add onion and cook until soft.
  2. Add garlic and cook briefly until fragrant.
  3. Stir in Arborio rice and toast lightly.
  4. Add warm vegetable broth, stir once, and cook until rice is tender.
  5. Stir in remaining butter, Parmesan, lemon zest, and lemon juice.
  6. Season with salt and pepper, stir until creamy, and serve.

Notes

Adjust lemon juice to taste for preferred brightness.