Rice Cooker Risotto

This one-pot wonder delivers restaurant-level risotto without all the fuss.

Growing up half-Asian, there was never a day when the scent of rice didn’t fill my family’s home. My mother is from the Philippines, where rice is a staple, and she always kept warm rice in the rice cooker at all times. When I was old enough to start helping in the kitchen, she taught me how to use the rice cooker to cook perfectly tender—but never mushy—white rice. And before I moved away to Los Angeles, she bought me my own rice cooker, which I still have and frequently use today.

Most of the time, I’ll just use my rice cooker to make a big batch of jasmine rice. But every now and then I like to experiment. When I discovered I could use my rice cooker to make risotto, a dish that’s notoriously time-consuming and requires copious amounts of stirring, I simply had to try it. To my utter delight, this risotto turned out just as sumptuous as any risotto you’d cook on the stove. It has a delicious umami flavor, thanks to the Parmesan and vegetable broth, and the texture is ultra-creamy with just the right amount of bite.

The best part of this recipe is that the rice cooker takes all the hassle out of making risotto while still delivering the same great flavor. I, for one, am a huge fan of this cooking method—and once you try it, I’m sure you will be, too.

Is Rice Cooker Risotto Healthy?

This dish isn’t just delicious and easy; it’s also vegetarian and gluten-free. It also cuts down on some of the sodium by using a low-sodium vegetable broth. While it is high in carbohydrates, the rice does contain some fiber and iron, while the Parmesan cheese provides calcium. You could boost the nutritional profile by adding in vegetables like green peas, mushrooms, or asparagus. If you want to make this dish 100% vegan, simply swap out the grated cheese with nutritional yeast.

How Does a Rice Cooker Work?

Originating in Japan in the early 20th-century, the rice cooker was one of the most groundbreaking kitchen inventions of all time. It takes away the need to constantly monitor the stove, essentially allowing you to “set it and forget it.” Even better, it reliably delivers perfectly fluffy rice every time. It consists of an inner pot, which you add the rice and water to, and an outer heating element that boils the water. Once the rice absorbs all the water, it automatically turns off and switches to “warm” mode. So not only does it do all the work for you, you don’t ever have to worry about burning the rice either!

Serving Suggestions

On its own, this creamy rice is perfectly filling, but if you’d like to serve it with a protein, I suggest pairing it with Slow-Cooker Beef Brisket, Pan-Seared Shrimp, or Shake-And-Bake Chicken. For a vegetarian option, top off your bowl of risotto with Stuffed Portobello Mushrooms, or serve it alongside a refreshing side like the famous Olive Garden Salad. Whether it’s an easy weeknight meal or a big holiday dinner, you and your family are sure to be satisfied.

Recipe