Basil and Lemon Risotto

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Try this risotto recipe with our Rice Cooker. 
Preparation time
Cooking time25 minutes


  • 30g butter
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 3 ½ cups Arborio rice*
  • ½ cup white wine
  • 6 cups chicken stock
  • 1 cup fresh basil leaves, roughly chopped
  • 1 cup grated parmesan cheese
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 8 Whole asparagus spears
  • Salt and freshly ground black pepper, to taste


  1. Press MENU and select SAUTE. Press START. Add Butter and preheat for 2 minutes.
  2. Add garlic and onion. Cook for 4-5 minutes or until tender.
  3. Add rice and stir to coat all grains. Pour in wine and allow to reduce by half.
  4. Add stock and asparagus. Press STOP. Secure the lid.
  5. Press MENU and select RICE. Press TIME and set to 11 minutes. Make sure the steam vent is set to the seal position. Press START.
  6. Once cooking has completed and the pressure is released, stir through basil, parmesan and lemon. Season to taste with salt and pepper. Serve immediately.

*Cook's Tip - You can add Smoked Salmon or Grilled Chicken to this risotto once cooked.