Quick Rice Cooker Parmesan Risotto is a deliciously easy side dish with a nutty flavor and creamy texture that will have your whole family coming back for seconds!
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I thought a rice cooker was only for rice - who knew you could also make risotto, oatmeal, even cheesecake in it! I love risotto, but I just don't have the time to stand over the stove stirring the rice all night!
Traditional risotto recipes for classic parmesan risotto are a little bit fussy, in my opinion. They call for white wine you need to gradually ladle in warm broth or stock. Then there's the constant stirring. No, thank you. Mama does not have time for that!
In all honesty, this Quick Rice Cooker Parmesan Risotto is just as delicious and creamy as if I'd stood over it for an hour ladling in stock, but I was able to play a game with the kids while it cooked itself in the rice cooker!
This creamy parmesan risotto is much quick, with no babysitting needed. It's an easy risotto recipe that you'll make again and again because it's just the perfect side dish - easy and delicious!
Ingredients
This is meant to be a brief overview of the rice cooker risotto recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- butter
- large shallot
- fresh garlic
- beef, chicken or vegetable stock
- Arborio rice
- half and half
- Parmesan cheese
Optional: parsley for garnish
Instructions
- Melt butter in a skillet over medium heat.
- Add the shallot and garlic and cook until tender. (It will seem like a lot of butter, until you add the rice).
- Add the rice and cook 5 minutes to coat all the rice with the butter.
- Transfer the mixture to the rice cooker pot. Add the stock, salt, pepper and stir to combine.
- Close the rice cooker and select the QUICK RICE setting, which will cook for 35 minutes.
- When the rice cooker switches to warm, add butter, half and half and Parmesan and stir to combine.
- Garnish with additional Parmesan and parsley, if desired.
Equipment
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Serving Suggestions
Cheesy risotto is a fabulous side dish for so many meals. A few of my favorite ways to serve it are alongside Petite Sirloin Steak, Grilled Lemon Chicken, and Garlic Butter Shrimp.
Like potatoes, this is a very versatile dish and can be served with all sorts of different proteins like Sirloin Steak Tips, Italian Sausage, Oven Roasted Pork Tenderloin, or even a Holiday Ham.
Recipe Variations
If you want to really take this dish to the next level, consider using a compound butter to add loads of flavor. While lemony Cowboy Butter with lots of garlic and just a hint of red pepper flake is my favorite, these other compound butters would also be super tasty with risotto:
You could also use this Cowboy Butter Dipping Sauce in place of the butter.
Some say that brown rice, pearl barley, or Carnaroli rice are similar in texture to Arborio rice, however none are quite as creamy.
Quick Rice Cooker Parmesan Risotto
Not ready to make this delicious and easy risotto yet? Don’t forget to pin the recipe for later!
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Quick Rice Cooker Parmesan Risotto
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Ingredients
- 2 tablespoons butter
- 1 large shallot minced
- 1 clove garlic minced
- 4-¼ cups beef or chicken stock
- 2 cups Arborio rice
- 2 tablespoons half and half
- 1 tablespoon butter
- 1 cup freshly grated Parmesan cheese plus some shaved for garnishing
- parsley to garnish optional
- salt and black pepper to taste
Instructions
- Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until tender. (It will seem like a lot of butter, until you add the rice). Add the rice and cook 5 minutes to coat all the rice with the butter.2 tablespoons butter, 1 large shallot, 1 clove garlic, 2 cups Arborio rice
- Transfer the mixture to the rice cooker pot. Add the stock, salt, pepper and stir to combine. Close the rice cooker and select the QUICK RICE setting, which will cook for 35 minutes.4-¼ cups beef or chicken stock, salt and black pepper
- When the rice cooker switches to warm, add butter, half and half and Parmesan and stir to combine. Garnish with additional Parmesan and parsley, if desired.2 tablespoons half and half, 1 tablespoon butter, 1 cup freshly grated Parmesan cheese, parsley to garnish
Equipment
- rice cooker
Kimberly Bergeron says
Your photos are really good! You do a nice job putting your information together. I never thought of getting a rice cooker until now. Thanks!
Ang Paris says
Thanks! Good luck 🙂
Ang Paris says
Yes! I can't wait to try it to make overnight oats!
Emily says
Hi, your recipe looks lovely! Could this work with jasmine rice?
Ang Paris says
I haven't tried it with Jasmine rice before, but I think it might. Let me know how it turns out!
Kailey says
good! i halved the recipe since it's just for me, and i used vegetable stock. turned out well. the 2nd time i made it i subbed garlic powder in for the clove, and it tasted the same!
Angela Paris says
Hi Kailey, I'm so glad you like this parmesan risotto recipe and I appreciate the comment so very much!