Cheat's Easy Salmon Risotto Rice Cooker

Transform your weeknight dinner routine with this Cheat's Easy Salmon Risotto made entirely in a rice cooker! This no-fuss recipe delivers the luxurious creaminess of traditional risotto without the constant stirring, thanks to the convenience of your trusty rice cooker. Succulent, bite-sized chunks of salmon, vibrant peas, and zesty lemon elevate this dish, while Arborio rice soaks up the rich flavors of chicken or vegetable stock and Parmesan cheese. Ready in under 40 minutes, this effortless yet elegant meal is perfect for busy nights when you crave comfort food with minimal effort. Garnished with fresh parsley, this one-pot wonder is a true game-changer for home cooks.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Salmon fillet
• 1 cup Arborio rice
• 2.5 cups Unsalted chicken or vegetable stock
• 0.25 cup Heavy cream
• 0.5 medium (finely chopped) Yellow onion
• 2 cloves (minced) Garlic
• 1 tablespoon Olive oil
• 0.5 cup (grated) Parmesan cheese
• 0.5 cup Frozen peas
• 0.5 (zested and juiced) Lemon
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons (chopped) Fresh parsley

Directions

Step 1

Rinse the Arborio rice under cold water until the water runs clear. Set aside.

Step 2

Cut the salmon fillet into bite-sized cubes and season lightly with salt and black pepper.

Step 3

Turn on your rice cooker to the 'Cook' setting. Add olive oil to the rice cooker pot and let it heat for a minute.

Step 4

Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes, stirring often, until fragrant and translucent.

Step 5

Add the rinsed Arborio rice to the pot and stir to coat the grains in the oil mixture, cooking for another 1-2 minutes.

Step 6

Pour the chicken or vegetable stock into the rice cooker pot. Stir gently to combine.

Step 7

Close the rice cooker lid and let it cook according to your rice cooker’s regular white rice setting (usually 20-25 minutes).

Step 8

When the rice cooker is about halfway done (about 10-15 minutes into cooking), open the lid and gently place the salmon cubes on top of the rice. Sprinkle the frozen peas on top as well. Close the lid and let the rice cooker finish cooking.

Step 9

Once the rice cooker finishes its cycle, open the lid and gently stir in the heavy cream, grated Parmesan cheese, lemon juice, and lemon zest. Mix until everything is creamy and well combined.

Step 10

Taste and adjust seasoning with additional salt and pepper as needed.

Step 11

Scoop the salmon risotto into bowls. Garnish with chopped parsley and serve immediately for a comforting, flavorful meal.

Nutrition Facts

Serving size	(1305.2g)

Amount per serving	% Daily Value*
Calories	1476.2

Total Fat 87.5g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 11.8g
Cholesterol 242.5mg	0%
Sodium 2223.9mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 7.7g	0%
Total Sugars 9.2g
Protein 81.3g	0%

Vitamin D 1096IU	0%
Calcium 576.6mg	0%
Iron 3.7mg	0%
Potassium 1509.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 22.5%

Carbs: 23.0%