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Rice Cooker Risotto Recipe

I am carb fanatic, but I’m guessing you may have figured that out based upon the theme of my blog. I’ll happily forgo a steak any day for a French baguette slathered in butter.

Another vice of mine is rice, especially of the Arborio variety. Seriously, I would probably be perfectly content eating risotto five days a week.

Although making risotto does not require a lot of fancy ingredients or equipment, it does require a bit of time and patience. Lately, I don’t have much of either, so I decided to attempt risotto in my rice cooker.

While at the market, I filled my basket with mushroom risotto essentials; Arborio rice, mushrooms, peas, chicken stock and Parmigiano-Reggiano. These simple ingredients combine to equal my version of bliss and made in the rice cooker, this risotto could not be easier.

The beauty about risotto is that you can really tailor it to suit your taste. I’ve made many different varieties of risotto with ingredients like butternut squash, bacon, leeks and asparagus; however, my hands down favorite is a simple mushroom blend accented with white wine and green peas. I hope you enjoy this risotto as much as we did, and even more importantly, I hope this rice cooker method saves you a little time! Have a great day!

If the idea of a rice cooker strikes your fancy, be sure to check our giveaway for a Krups 4 in 1 Rice Cooker. It’s a slow cooker, steamer, rice and oatmeal cooker and its all kinds of amazing.

Rice Cooker Risotto Recipe

Ingredients:

2 tablespoons olive oil
16 ounces baby portabella mushrooms

3 tablespoons butter; melted
2 cups Arborio rice
1 shallot; finely diced
1 clove garlic; minced
1/2 cup dry white wine
4 1/2 cups chicken broth; divided use
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated parmesan cheese
2/3 cup frozen peas; thawed
1 tablespoon butter

Directions:

1. Heat olive oil in a medium skillet over medium heat. Add mushrooms and shallot and cook until soft; about 5-7 minutes. Remove from heat and set aside.

2. Pour melted butter into the cooking bowl of your rice cooker. Add the rice and stir to combine.

3. Add garlic, wine, two cups of stock, salt and pepper; stir to combine.

4. Close your rice cooker and begin the cooking process. Cook for 10 minutes. Open lid and stir in mushrooms, cheese and remaining stock. Continue cooking for 17 minutes. Stir in peas and one tablespoon butter.

5. Garnish with additional parmesan cheese.

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Laura

Friday 4th of January 2019

I tried this recipe with a few slight modifications last night, and it was so delicious!  And, way easier than the usual way to make risotto with the constant stirring in a little liquid at a time.  If you have a rice pot (rice cooker) this is a great recipe to try!

Jamie

Sunday 6th of January 2019

So happy to hear you enjoyed the risotto, Laura! Thanks so much for stopping by and leaving your feedback! -Jamie

sharon

Friday 19th of August 2016

I loved the recepe. Used mushrooms and smoked salmon to help increase our omega levels. I too have been finding my rice cooker such a  Great too. From risottos, to curries and soups. So good in my tiny kitchen. Saves on space and utensil washing up. 

Jamie

Saturday 20th of August 2016

Wonderful, Sharon! Aren't rice cookers amazing? All the best to you.

squezer

Monday 15th of September 2014

Wow! Really fantastic meal! Thanks for recepie - my Redmond 4502 remember it in its memory. It can do it for me every day and in that time I need! Similar recepie is in Redmonds cook book, but it is not the same totally.

Jamie

Monday 15th of September 2014

Thanks for stopping.

-Jamie

Liessi from BC

Tuesday 15th of October 2013

This was awesome! This was my first time making (but certainly not eating) risotto and I was a bit nervous. First off, my rice cooker is for two people and at the half-way point, I had to dump everything into a pot. Then, after adding the second batch of stock, it all looked like a watery soup and I thought I had made a measuring error. No problem, though! With careful tending, the liquid boiled off and it all came out absolutely delicious. My personal touches: home-dried crimini mushrooms, a touch of (white) truffle oil, red onions (all out of shallots) and instead of stock, a whole vegetable bouillon cube in 4 cups of water. THANK YOU! : )

Jamie

Sunday 20th of October 2013

Wow, your additions sounds amazing! Great job! I'm so happy that the recipe worked for you (even with slight complications). Have a lovely day and thank you so much for following MBA!

-Jamie

Liessi from BC

Tuesday 15th of October 2013

Oh, and I used red Thai rice instead of arborio.

Valierran

Sunday 3rd of March 2013

Wonderful recipe! I've never made risotto, I don't have the patience for it... this was the perfect blend of indulgent cheesy-mushroom goodness and simplicity. Thanks so much!

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