Creamy Red Lentil Risotto in a Rice Cooker (2025) – Easy, Vegan, and Delicious!
This Creamy Red Lentil Risotto in a Rice Cooker is a simple, plant-based, vegan and dairy-free one-pot meal packed with flavour and protein.
Ingredients
- 2 tbsp Olive oil cold pressed/extra virgin
- 1.5 cups Arborio rice or risotto rice
- 3/4 cups dried red lentils
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 3-4 baby carrots finely diced
- 1/4 head broccoli finely chopped
- 1/4 red bell pepper finely chopped
- 1 1/2 tsbp paprika
- 1/2 tsp ground black pepper
- 2 cups hot water
- 1 vegetable bullion cube
- 2 tbsp frozen green peas
Instructions
- Add Ingredients to the Rice Cooker:2 tbsp Olive oil, 1.5 cups Arborio rice, 3/4 cups dried red lentils, 1 yellow onion, 3 cloves garlic, 3-4 baby carrots, 1/4 head broccoli, 1/4 red bell pepper, 1 1/2 tsbp paprika, 1/2 tsp ground black pepper, 2 cups hot water, 1 vegetable bullion cube
- Cook the Risotto: Stir everything together to combine. Secure the lid on the rice cooker and press the “cook” button. Let the rice cooker work its magic—no stirring needed!
- Finish with Peas: Once the cooking cycle is complete, stir in green peas. Let the risotto sit in the rice cooker for 5 minutes to allow the peas to thaw and the flavors to meld together.2 tbsp frozen green peas
- Serve and Enjoy: Give the risotto a final stir, then serve warm. Enjoy your creamy, dairy-free red lentil risotto straight from the rice cooker!
Video
Notes
I used a vegetable bouillon cube, but feel free to use a broth of your choice. Taste and add salt if desired.