The Genius Way to Make Risotto 10x Easier

Risotto has always been one of those dishes I love to eat but rarely make. It's  delicious , creamy and comforting, but the idea of standing over the stove, stirring endlessly while juggling everything else in my life? No, thank you. With  six kids , a full-time job and a schedule that barely allows me time to breathe, I need  meals that are flavorful, satisfying, and, most importantly, low effort.

That's why when I saw Bon Appétit Senior Food Editor Jesse Szewczyk 's rice cooker risotto, I knew I had to try it.

Traditionally, risotto requires patience and vigilance. If you walk away for even a few minutes, things can go south quickly. But this rice cooker version is a game-changer. It delivers that rich, creamy texture I love with a fraction of the work. Instead of babysitting a pot, I can toss everything into the rice cooker, let it do its thing, and come back to a perfectly cooked risotto. A little extra stirring and a final touch of butter and Parmesan bring everything together beautifully.

Related: The Chef-Approved Trick for Making Fluffy, Tender Rice

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How to Make Risotto in a Rice Cooker

Now, this isn't a completely hands-off recipe—you still need a bit of intuition. The texture of risotto is key, and depending on your rice cooker, you might need to tweak it with a little extra broth at the end. It should be thick enough to sit nicely on a plate but loose enough to spread gently.

To make this, you need finely chopped shallots, finely grated garlic, dry white wine, Arborio rice, vegetable broth, unsalted butter, Kosher salt, ground black pepper, lemon zest and juice, frozen peas, finely grated Parmesan, mint leaves and extra-virgin olive oil. (You can get the full recipe on Bon Appetit 's site .)

Put the chopped shallots, grated garlic, rice, white wine, some vegetable broth, a portion of the butter, salt and pepper into the rice cooker and close the lid. Set it to cook, walk away and let the rice cooker do the work!

Once the timer goes off, switch the rice cooker to warm (most models will do this automatically). Open the lid and stir in the lemon zest, lemon juice, peas, Parmesan, more broth and butter. Stir well until the butter and cheese melt into the rice, making it creamy and rich. This is where you can adjust the consistency—if it's too thick, add a little more broth, stirring in a bit at a time until it's just right. Give it a final taste and adjust the salt and pepper as needed.

Spoon the risotto into bowls and top with a little extra Parmesan, fresh mint leaves and a drizzle of olive oil if you're feeling fancy, which you should be after making this! 

This risotto is perfect for an easy meal because it doesn't require complicated techniques and it's made in one pot! Even on the busiest nights, you can throw everything into the rice cooker and still have a restaurant-quality dinner—and that is the ultimate weeknight win.

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