Name: Rice Cooker Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 1 clove garlic, minced; 3 1/2 cups low-sodium vegetable broth; Salt and pepper to taste; 1/2 cup grated Parmesan cheese

If you love creamy, dreamy risotto but dread all the stirring, you’re about to fall head over heels for this Rice Cooker Risotto. It delivers that signature Italian comfort—with a fraction of the effort. Just a handful of pantry staples, five minutes of prep, and you’ll have a soul-warming bowl of risotto, no sweat (and no tired arm) required.

Why You’ll Love This Recipe

No-Fuss Cooking: All the magic happens in your rice cooker—no standing over the stove or endless stirring required!
Creamy & Comforting: You still get that luscious, velvety texture of classic risotto, but with way less effort.
Easy to Customize: Simple ingredients mean you can tailor this base recipe to whatever veggies or add-ins you love (or need to use up in the fridge!).
Crowd Pleaser: Whether it’s a quick weeknight dinner or a cozy lunch for friends, everyone will be asking for seconds—and the recipe.

Rice Cooker Risotto Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a mile-long list to make restaurant-worthy Rice Cooker Risotto. Each ingredient here has its own delicious role in building the creamy flavor, gentle savoriness, and signature silkiness that make this dish so irresistible.

Arborio Rice: The starchy short-grain variety is the secret behind that trademark creamy texture—don’t swap this one out if you can help it.
Olive Oil: Adds a subtle, fruity richness as you sauté the aromatics before cooking.
Onion: Finely chopped onion offers a gentle sweetness and a flavor base that makes risotto sing.
Garlic: One clove, minced, infuses each bite with just the right hint of savory warmth.
Low-Sodium Vegetable Broth: Imparts savoriness and depth without overpowering—plus, you can control the salt level.
Salt and Pepper: Simple seasonings, but so essential for letting every ingredient shine.
Parmesan Cheese: A generous handful melted in at the end sends your risotto over the top with nutty, tangy creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of Rice Cooker Risotto is that it’s endlessly adaptable. Don’t be shy—mix in your favorites or swap ingredients based on what’s in your kitchen or what flavors you’re craving!

Mushroom Medley: Add a handful of chopped mushrooms when you sauté the onions for earthy, umami richness.
Lemon & Pea: Stir in a cup of peas and a splash of fresh lemon juice at the end for a bright, springy twist.
Cheesy Spinach: Toss in a few handfuls of fresh spinach and an extra sprinkle of Parmesan to up the green factor and add nutrients.
Herb-Forward: Finish with a shower of chopped fresh basil, parsley, or chives to amp up freshness and color.

How to Make Rice Cooker Risotto

Step 1: Sauté the Aromatics

Start by heating the olive oil in a skillet over medium heat. Toss in the chopped onion and minced garlic, giving them a gentle stir until fragrant and just turning translucent. This simple step will unlock layers of flavor for your risotto, and it only takes a few quick minutes.

Step 2: Combine Everything in the Rice Cooker

Scoop the onion and garlic straight into your rice cooker. Add the rinsed Arborio rice (remember, rinsing helps prevent stickiness), pour in the vegetable broth, and season with a pinch of salt and pepper. Give everything a good stir so all the grains are evenly coated, then close the lid and set your cooker to its standard “cook” setting.

Step 3: Stir in the Parmesan

Once your rice cooker signals that it’s done, open the lid and immediately add the grated Parmesan cheese. Stir well for a minute or so, letting the cheese melt and transform the texture into that creamy, classic risotto you love. Taste, and adjust the seasoning if you like.

Pro Tips for Making Rice Cooker Risotto

Rice Choice Confidence: For that signature creamy finish, stick with Arborio rice—no other variety achieves quite the same luxe texture in your rice cooker.
Sauté for Depth: Don’t rush the onion and garlic step—it sets up a base of richness that can’t be replaced by simply tossing them straight into the cooker.
Cheese Timing Matters: Always stir in your Parmesan right after cooking; adding it too soon can cause sticking or clumping.
Broth Temperature Hack: If you want to go the extra mile, warm the vegetable broth before adding it—this helps the rice cook more evenly for the creamiest results.

How to Serve Rice Cooker Risotto

Garnishes

A little flourish goes a long way! Just before serving, sprinkle extra grated Parmesan cheese, a drizzle of good olive oil, and a scattering of chopped fresh parsley or basil over each bowl. For a touch of luxury, a twist of cracked black pepper finishes things off beautifully.

Side Dishes

This risotto is wonderfully satisfying on its own, but it’s also fantastic alongside a crisp green salad with a zingy vinaigrette, oven-roasted vegetables, or a platter of grilled chicken or salmon if you’re feeling extra.

Creative Ways to Present

For an elegant touch, spoon the Rice Cooker Risotto into shallow bowls and scatter microgreens or edible flowers on top. Hosting a dinner party? Serve individual portions in small ramekins or clear glasses for a fun, modern spin that will definitely impress.

Make Ahead and Storage

Storing Leftovers

Leftover risotto will keep happily in the fridge for up to 3 days in an airtight container. The texture thickens a bit, but that’s totally normal—just give it a good stir before reheating.

Freezing

Technically, you can freeze Rice Cooker Risotto, but it may lose some of its signature creaminess. If you do freeze it, portion it out into individual servings and wrap well—thaw in the refrigerator overnight before reheating.

Reheating

For best results, reheat gently on the stove or in the microwave, adding a splash of broth or water to bring back that silky, oozy texture. Stir well as it warms, and don’t forget an extra sprinkle of cheese before serving again!

FAQs

Can I use a different type of rice for Rice Cooker Risotto?

Risotto’s creamy magic really depends on Arborio rice or similar high-starch, short-grain varieties. While you can technically use other types, the result won’t have that traditional velvety texture and may end up more like pilaf than risotto.
Do I need a special rice cooker for this recipe?

Nope! Any simple rice cooker with a standard “cook” function works beautifully for Rice Cooker Risotto. Just check the rice about halfway through the cycle if your cooker tends to run hot or cook fast.
Can I double or halve the recipe?

Absolutely—you can scale this recipe up or down based on your needs. Just be sure not to fill your rice cooker more than two-thirds of the way full, and adjust the broth accordingly.
Why does my Rice Cooker Risotto turn out mushy or undercooked?

If it’s a little too mushy, you may have added too much liquid or cooked it too long. If it’s undercooked, your rice cooker may need a bit more time—just stir, add a splash of hot broth, and let it sit on “warm” for a few extra minutes.

Final Thoughts

If you’re searching for a cozy, failproof dinner that feels like a treat (and tastes like you spent hours in the kitchen), you can’t go wrong with this Rice Cooker Risotto. Give it a try, mix in whatever makes you happy, and let your rice cooker do the work while you soak up the compliments. Happy cooking!