Rice Cooker Risotto

Method

1. 1

   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.

2. 2

   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.

3. 3

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

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