Imagine a bowl of warm, creamy risotto—each grain of rice perfectly cooked, enveloped in a rich, Prawn or Shrimp buttery sauce infused with garlic, Parmesan, and fragrant herbs. Now, envision preparing this luxurious dish without the constant stirring. That’s the beauty of Rice Cooker Risotto—a straightforward, hands-off method to achieve restaurant-quality risotto with minimal effort.

As the rice cooker gently simmers the Arborio rice, it soaks up the flavorful broth, releasing its natural starches to create a silky, creamy consistency. A final addition of melted butter and freshly grated Parmesan ties everything together, making each bite irresistibly smooth and delicious. Whether you stick to the classic recipe or enhance it with mushrooms, shrimp, or sun-dried tomatoes, this risotto offers the perfect mix of comfort and convenience—all at the touch of a button.

With Rice Cooker Risotto, indulgence has never been simpler.

What is Rice Cooker Risotto?

Rice Cooker Risotto is an easier take on the classic risotto, prepared in a rice cooker rather than on the stovetop. It offers the same creamy, rich, and flavorful texture but requires much less effort—no need for constant stirring!

Why You’ll Love This Recipe

• Effortless: No standing over the stove—just set it and forget it.
  

• Creamy & Flavorful: Slow cooking in a rice cooker gives that classic creamy texture.
  

• Versatile: Easily customized with vegetables, protein, or different cheeses.

Ingredients:

• 1 ½ cups Arborio rice (or any short-grain rice)
  

• 3 Prawns or Shrimp (or vegetable broth for a vegetarian version)
  

• 1 small onion, finely chopped
  

• 2 cloves garlic, minced
  

• ½ cup dry white wine (optional, but adds great flavor)
  

• ¾ cup grated Parmesan cheese
  

• 2 tbsp butter
  

• ½ tsp salt (adjust to taste)
  

• ¼ tsp black pepper
  

• ½ tsp dried thyme or Italian seasoning
  

• ½ cup peas, mushrooms, or any veggies (optional)
  

• ½ cup cooked chicken, shrimp, or sausage (optional)

Instructions

1. Sauté Aromatics (Optional, but adds depth)

• Set your rice cooker to the “Sauté” or “Cook” function.

• Melt 1 tbsp butter and add the chopped onion and garlic.

• Sauté for 2-3 minutes until fragrant and translucent.

2. Toast the Rice

• Add Arborio rice to the rice cooker and stir for 1 minute to coat with butter.

• Pour in the white wine (if using) and let it absorb.

3. Add Broth & Cook

• Pour in chicken broth, season with salt, pepper, and herbs, then stir.

• Close the lid and set the rice cooker to “White Rice” or “Porridge” mode.

• Let it cook for 20-25 minutes, stirring once halfway through.

4. Stir in Cheese & Butter

• Once the rice is tender and creamy, stir in Parmesan cheese, remaining butter, and any veggies/protein.

• Close the lid and let sit for 5 minutes for flavors to blend.

5. Serve & Enjoy!

• Spoon into bowls, garnish with extra Parmesan & fresh herbs, and enjoy!

Recipe Tips & Variations

1. For Extra Creaminess: Stir in ¼ cup heavy cream at the end.

2. Make it Vegan: Use vegetable broth, vegan butter, and nutritional yeast instead of Parmesan.

• Add a Protein Boost: Stir in cooked shrimp, chicken, or sausage at the end.

• Customize with Veggies: mushrooms, spinach, peas, asparagus, or sun-dried tomatoes work great!

What to Serve with Rice Cooker Risotto

• Grilled chicken or steak

• Roasted vegetables

• Garlic bread or a side salad