Dice the shallot and mince the garlic. Measure out Arborio rice, butter, salt, and pepper.

Place the diced shallots, minced garlic, Arborio rice, 2 ½ cups of vegetable broth, butter, salt, and black pepper in the rice cooker. Stir well to combine.

Close the rice cooker and set it to the white rice setting or cook until the rice is tender and has absorbed most of the liquid, typically about 30 minutes.

When the rice cooker stops, open the lid and stir in the lemon zest, lemon juice, frozen peas, grated Parmesan cheese, and the remaining 1 ½ cups of vegetable broth as needed to achieve a creamy consistency.

Spoon the risotto immediately onto plates or bowls and garnish with extra Parmesan cheese or fresh herbs if desired. Serve warm.