For a richer flavor, toast the Arborio rice in a dry pan for a few minutes before adding it to the rice cooker. Experiment with different cheeses like Pecorino Romano or Asiago for a unique twist. Stir in a knob of butter at the end for extra creaminess. Add sautéed mushrooms, asparagus tips, or roasted vegetables during the last few minutes of cooking.
Rice Cooker Risotto
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PREP TIME5 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS21
Effortlessly elegant, this Rice Cooker Risotto transforms the simplicity of everyday ingredients into a creamy, comforting masterpiece. Infused with the rich flavors of Parmesan and chicken stock, it's a versatile canvas for your culinary creativity.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol12 mg
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Fiber1 g
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Protein9 g
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Saturated Fat3 g
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Sodium718 mg
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Sugar1 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Combine Arborio rice and hot chicken stock in your rice cooker. (1 minute)
02
Step
10 mins
Close the lid and start the cooking cycle. Once completed and switched to the 'Keep Warm' setting, allow the rice to rest, covered, until perfectly tender. (Approximately 10 minutes)
03
Step
2 mins
Gently fold in the grated Parmesan cheese until melted and evenly distributed, creating a luscious, creamy texture. (2 minutes)
RECIPE REVIEWS
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Please Rate
Rico Schneider
Jun 30, 2025This is now my go-to risotto recipe. I love how versatile it is. I've tried adding shrimp, peas, and even some saffron.
Zoila Toy
Jun 26, 2025I was skeptical about making risotto in a rice cooker, but this recipe is amazing! So easy and delicious.
Paolo Rutherford
Jun 2, 2025The resting time is key! Don't skip it. It really helps the rice become perfectly tender.