Name: Easy Lemon Pea Risotto in Rice Cooker Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 medium shallot, diced; 4 cloves garlic, minced; 1 ½ cups Arborio rice; 4 cups vegetable broth (divided); 2 tablespoons butter; ¼ teaspoon salt; Pinch black pepper; Zest and juice of one lemon; 1 cup frozen peas; 2 oz grated Parmesan cheese

There’s something so refreshing about a bright, creamy risotto with a hint of lemon and sweet peas that just hits the spot. This Easy Lemon Pea Risotto in Rice Cooker Recipe is a total game changer—you get velvety risotto without the fuss of constant stirring. Let me show you how simple and satisfying this dish can be.

A white bowl filled with creamy risotto mixed with bright green peas evenly spread throughout the dish, topped with a light sprinkle of black pepper, showing the soft, slightly shiny texture of the rice. Behind the bowl, there is a clear glass bowl with uncooked rice, a whole garlic bulb on the left, and a white rice cooker with warm and cook lights on the right. In the foreground, there are scattered thin slices of pale yellow cheese and a reddish shallot on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Lemon Pea Risotto in Rice Cooker Recipe
Top Tip
How to Serve Easy Lemon Pea Risotto in Rice Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Lemon Pea Risotto in Rice Cooker Recipe

Why You'll Love This Recipe

I’ve always loved risotto, but the traditional way feels like a full-time job—stirring forever, adding broth little by little. This Easy Lemon Pea Risotto in Rice Cooker Recipe frees you from all that bother while still delivering rich, creamy perfection. It’s a total life-saver on busy nights or when you want something a bit special without the effort.

Hands-off cooking: The rice cooker does most of the work, so you don’t have to babysit the pot.
Bright and fresh flavors: Lemon zest and peas add lively pops that keep this risotto feeling light and vibrant.
Simple ingredients: You probably have everything in your pantry and fridge already.
Perfectly creamy every time: The rice cooker’s gentle heat cooks the Arborio rice beautifully without sticking or burning.

Ingredients & Why They Work

This recipe is all about balancing richness with brightness. The creamy Parmesan cheese and butter give you that luxurious texture, while the lemon zest and juice lift the whole dish. Frozen peas add color and a touch of natural sweetness, making this risotto feel both homey and fresh.

Flat lay of a medium shallot diced next to four whole cloves of garlic unpeeled, a small mound of Arborio rice, a few generous pats of fresh butter, salt and black pepper in tiny white ceramic bowls, bright fresh lemon with zest and wedges placed beside a small white bowl of frozen peas, and a small bowl filled with grated Parmesan cheese, all meticulously arranged on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shallot: Adds a gentle sweetness and depth without overpowering the dish.
Garlic: A classic flavor builder that brings warmth and aroma.
Arborio rice: The star starch responsible for the creamy texture of risotto.
Vegetable broth: Provides the necessary liquid and flavor to cook the rice slowly and evenly.
Butter: Adds richness and smoothness to the risotto’s finish.
Salt & black pepper: Essential seasonings to bring out all the flavors.
Lemon zest & juice: Give that zesty brightness to balance the creaminess.
Frozen peas: For a pop of color and sweet freshness.
Parmesan cheese: Melts into the risotto, lending umami and extra creaminess.

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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.

Make It Your Way

I love mixing up this recipe depending on what’s in my fridge. It’s flexible enough to play with, so don’t hesitate to tweak flavors or add something new. Your rice cooker will handle the basics, and you can personalize the final touches.

Variation: I sometimes stir in fresh herbs like basil or mint for a summery twist, and it really brightens the dish in a different way.
Vegetarian to vegan: Swap Parmesan for a vegan cheese or nutritional yeast and use vegan butter to keep things dairy-free.
Seasonal change: Replace peas with asparagus tips or green beans when you want different textures and colors.

Step-by-Step: How I Make Easy Lemon Pea Risotto in Rice Cooker Recipe

A white rice cooker is filled with creamy light yellow risotto mixed with bright green peas evenly spread on top. The texture of the risotto looks soft and smooth with slightly visible grains of rice. The cooker sits on a white marbled surface with a whole shallot, a garlic bulb, and a small clear glass bowl of uncooked rice blurred in the background. On the left side, a piece of pale yellow cheese with some smaller cheese flakes and a metal grater are partially visible. A white cloth with green stripes is placed on the right side. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté and Combine

First, add the diced shallots, minced garlic, Arborio rice, 2 ½ cups of broth, butter, salt, and pepper directly into your rice cooker bowl. Give it a good stir so the rice is evenly coated and everything starts to mingle together nicely. The butter and aromatics pop in flavor here, so don’t skip stirring well.

Step 2: Let the Rice Cooker Do Its Magic

Now, set your rice cooker to the white rice mode or just press ‘cook’ if your cooker is basic like mine. This part is hands-off—no stirring needed! The gentle heat will cook the rice slowly, absorbing the broth and becoming creamy. It takes about 30 minutes.

Step 3: Brighten and Finish

When the cooker finishes, open it up and stir in the lemon zest, fresh lemon juice, peas, and Parmesan cheese. If the risotto feels a bit thick, add more broth a splash at a time until you reach the creaminess you love. This is the moment to taste for seasoning and adjust as needed.

Step 4: Serve Warm and Enjoy

Scoop your creamy lemon pea risotto into bowls and sprinkle extra Parmesan or fresh herbs on top if you like. Then sit down and enjoy that perfect balance of tangy, creamy, and sweet flavors in every bite.

Top Tip

I learned a few tricks to make this recipe foolproof and delightful every time. Here’s what I’ve picked up after a few tries in my own kitchen—these’ll save you time and keep your risotto creamy without stress.

Don’t overfill your cooker: Using the specified broth amount matters—a little too much liquid makes the risotto too soupy, and too little can dry it out.
Fresh lemon last: I add lemon zest and juice only after cooking to preserve that vibrant lemon brightness.
Peas timing: Frozen peas go in right at the end to keep their color and bite, not mushy.
Stir in Parmesan off heat: Adding the cheese after cooker is done prevents it from clumping and keeps the risotto silky.

How to Serve Easy Lemon Pea Risotto in Rice Cooker Recipe

Garnishes

I often top my risotto with a shower of freshly grated Parmesan and a sprinkle of chopped fresh parsley or basil. Sometimes a little cracked black pepper on top adds a nice finishing touch. These simple garnishes elevate the look and add an extra layer of flavor without complicating the dish.

Side Dishes

This risotto pairs beautifully with a crisp green salad or roasted veggies for a wholesome meal. I’ve also enjoyed it alongside grilled chicken or pan-seared fish when I’m in the mood for a heartier dinner.

Creative Ways to Present

For special occasions, try serving the risotto in individual ramekins topped with a sprig of thyme or edible flowers. Or plate it as a bed beneath seared scallops or mushrooms for a restaurant-style presentation that instantly impresses your guests.

Make Ahead and Storage

Storing Leftovers

Leftover risotto keeps well in an airtight container in the fridge for up to 3 days. I find that storing it with a little extra broth or water mixed in helps prevent it from drying out overnight.

Freezing

I don’t usually freeze risotto because the texture can get a bit off when thawed, but if you want to, do it in small portions with extra broth added. Thaw slowly in the fridge, then reheat gently.

Reheating

To reheat, I add a splash of broth or water and warm it in a pan over medium heat, stirring gently. This restores the creamy texture better than the microwave, which can dry it out.

Frequently Asked Questions:

Can I use a different type of rice in this recipe?

Arborio rice is best for this risotto because its high starch content creates that creamy texture. Using other types like jasmine or basmati won’t yield the same creaminess, so I recommend sticking with Arborio.

What if my rice cooker doesn’t have a white rice setting?

No worries! Most basic rice cookers will still cook Arborio rice just fine. Just use the standard cook setting and keep an eye on it the first time to see how long it takes. The rice cooker will usually switch to warm when done.

Can I make this risotto dairy-free?

Absolutely! Replace butter with olive oil or vegan butter and swap Parmesan for nutritional yeast or a vegan cheese alternative. The risotto will still be creamy and flavorful.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente), and the dish should be creamy, not dry or soupy. If it’s too thick, just stir in a bit more broth until the texture feels right for you.

Final Thoughts

This Easy Lemon Pea Risotto in Rice Cooker Recipe holds a little spot in my heart because it brings that cozy, homemade comfort food feel without the stress I used to associate with risotto. It’s perfect for when you want something special but easy, and once you try it, I’m sure you’ll keep coming back to it too. Go on, give it a whirl—you might just find your new weeknight favorite.