Creamy Classic Parmesan Risotto in the Rice Cooker

This classic parmesan risotto is one of those meals that feels fancy but is secretly super simple especially when you make it in a rice cooker. It’s rich, creamy, and full of that nutty, salty Parmesan flavor that makes it irresistible. I’ve made this for weeknights and dinner parties alike, and it always earns compliments. The best part? It’s a blank canvas so you can keep it classic or build on it with veggies, chicken, or mushrooms.

If you’re new to risotto, don’t worry. The rice cooker does most of the work, so you get perfect results without standing over the stove. Cozy, comforting, and made with love this one’s always a hit at our table.

Why You’ll Love Classic Parmesan Risotto

This dish brings all the comfort of traditional risotto, with half the effort. The rice cooker makes it practically foolproof, and the result is creamy, cheesy, and deeply satisfying. It’s quick enough for a weeknight, yet elegant enough for guests. Whether you serve it as a main or a side, everyone will want seconds.

Simple Ingredients

Just a few staples make this dish shine. Each ingredient plays a key role in creating that perfect risotto texture and flavor.

• Arborio Rice: The star of risotto. It’s starchy, short-grain rice that gives risotto its creamy texture without any cream.
• Chicken Stock: Adds depth of flavor. Warm it before using to keep the rice cooking evenly.
• Onion: A finely diced onion gives the risotto a savory base and natural sweetness.
• Dry White Wine (Optional): Adds a lovely brightness and acidity to balance the richness of the cheese.
• Fresh Parmesan Cheese: Grated Parmesan melts into the rice, creating that signature nutty, creamy flavor.
• Butter or Olive Oil: Used to sauté the onions and toast the rice. Butter adds a richer flavor; olive oil keeps it light.
• Salt & Pepper: For seasoning to taste.
• Fresh Parsley: A simple garnish that adds color and a fresh finish.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes

What is Needed

• 1 ½ cups Arborio rice
• 5 cups hot chicken stock
• 1 cup diced onion
• ¼ cup dry white wine (optional)
• 4 oz fresh Parmesan, grated
• 2 tbsp butter or olive oil
• Salt & pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Set your rice cooker to the sauté or cook setting. Add the butter or olive oil and diced onion. Cook until the onion is soft and translucent, about 3–4 minutes.
2. Stir in the Arborio rice. Let it toast gently for 1–2 minutes, stirring often.
3. Pour in the white wine (if using) and cook until most of the liquid has evaporated.
4. Begin adding the hot chicken stock in stages, about 1 cup at a time, stirring lightly after each addition.
5. Close the rice cooker lid and let it cook for 20–25 minutes, stirring once about halfway through.
6. Open the lid, stir in the grated Parmesan cheese, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Top Tips

1. Use warm broth – Cold stock can shock the rice and slow cooking; keep it warm for best texture.
2. Toast the rice – It adds a subtle nuttiness and helps lock in that creamy bite.
3. Don’t over-stir – A gentle stir or two is enough; too much stirring can make the rice mushy.
4. Skip the wine if needed – It’s delicious either way. The wine just adds a little depth.
5. Add mix-ins at the end – Stir in sautéed mushrooms, spinach, or cooked chicken after the Parmesan.

Recipe Variations

• Mushroom Risotto: Add sautéed mushrooms in the last 5 minutes of cooking.
• Lemon & Herb: Add lemon zest and fresh thyme for a fresh, bright flavor.
• Pea & Mint: Stir in peas and chopped fresh mint just before serving.
• Butternut Squash: Roast cubed squash and fold in for a fall twist.
• Shrimp Risotto: Top with grilled shrimp and a squeeze of lemon.

Recommended Equipment

• Rice cooker with sauté/cook setting
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Grater for Parmesan

Make Ahead Tips

This risotto is best fresh, but you can prep the diced onions and grate the Parmesan ahead of time. Reheat gently with a splash of broth or water to loosen.

How to Store and Reheat

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stove or in the microwave with a little broth or water stirred in.

What to Serve With This Recipe

• Grilled or roasted chicken
• A crisp green salad
• Garlic sautéed spinach
• Roasted vegetables
• A glass of dry white wine

What You Need to Know About This Recipe

Risotto originated in Northern Italy and is a staple in Italian kitchens. Traditional risotto requires constant stirring on the stove, but this version streamlines the process using a rice cooker perfect for busy families or home cooks who want delicious results with less fuss. Arborio rice is the key to that creamy texture, and using fresh Parmesan takes the flavor over the top.

Check out my easy rice cooker risotto recipes!

One-Pot Cooking Rocks!