Rice Cooker Risotto

• servings: 4 servings

Ingredients

2 medium shallots, finely chopped

4 garlic cloves, finely grated

1½ cups arborio rice

½ cup dry white wine

3–4 cups low-sodium vegetable broth, divided

8 Tbsp. (1 stick) unsalted butter, divided

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

½ tsp. freshly ground pepper, plus more

Zest and juice of 1 lemon

1 cup frozen peas

2 oz. Parmesan, finely grated (about 1 cup); plus more for serving (optional)

Mint leaves and extra-virgin olive oil (for serving; optional)

Directions

Combine 2 medium shallots, finely chopped, 4 garlic cloves, finely grated, 1½ cups arborio rice, ½ cup dry white wine, 2 cups low-sodium vegetable broth, 4 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a rice cooker. Close lid and set to cook on white rice setting.

As soon as timer goes off, switch rice cooker to warm (most models will do this automatically). Open rice cooker and add zest and juice of 1 lemon, 1 cup frozen peas, 2 oz. Parmesan, finely grated (about 1 cup), 1 cup low-sodium vegetable broth, and remaining 4 Tbsp. unsalted butter and stir until cheese and butter are melted and combined and mixture is creamy. Add more broth ¼-cupful at a time as needed until risotto is loosened to your desired consistency (this could be up to 1 cup more). Season with pepper and more salt if needed.

Divide risotto among bowls. Top with mint leaves and more Parmesan and drizzle with extra-virgin olive oil if desired.