11 Delicious Risotto Recipes You Need to Try

Risotto recipes are a delightful way to elevate your cooking game and impress friends and family without too much fuss. Whether you’re after a classic mushroom risotto or something a bit more adventurous like a lemon and asparagus twist, these creamy, comforting dishes are sure to satisfy. Dive into this collection of easy-to-follow recipes that promise to deliver rich flavors and a satisfying experience, making risotto your new go-to meal!

Pumpkin Risotto with Sage

Pumpkin Risotto with Sage is a creamy and comforting dish perfect for chilly evenings. The sweet and earthy flavors of pumpkin combine beautifully with the aromatic sage, creating a delightful balance that warms the soul. This recipe is straightforward and allows even novice cooks to impress their guests with a delicious meal.

The risotto is rich, creamy, and has a lovely hint of sweetness from the pumpkin. It’s a great way to enjoy seasonal ingredients and can be made in under an hour. Each creamy bite offers a comforting experience, making it an excellent choice for gatherings or a cozy night in.

Ingredients

• 1 cup Arborio rice
• 1 medium onion, finely chopped
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
4. Pour in the white wine and cook until absorbed, stirring frequently.
5. Begin adding the warm vegetable broth one ladle at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 18-20 minutes.
6. Stir in the pumpkin puree and continue cooking until heated through. Remove from heat and mix in the butter and Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh sage leaves.

Beetroot Risotto with Goat Cheese

This beetroot risotto is a delightful balance of earthy sweetness and creamy richness. The vibrant color from the beets makes it visually stunning, while the tangy goat cheese adds a lovely depth of flavor. It’s surprisingly simple to make, perfect for a cozy dinner or impressing guests.

With just a few ingredients and steps, you can whip up this dish in no time. The creamy texture of the risotto combined with the savory cheese will have everyone coming back for seconds!

Ingredients

• 1 cup Arborio rice
• 2 medium beetroots, roasted and pureed
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup goat cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (like thyme or parsley)

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté the Onion: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the Rice: Stir in the Arborio rice, letting it toast for a couple of minutes until it becomes slightly translucent.
4. Incorporate Wine: If using, pour in the white wine and cook until absorbed.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente.
6. Mix in Beetroot: Stir in the beetroot puree, combining well. Season with salt and pepper to taste.
7. Finish with Cheese: Remove from heat and fold in the crumbled goat cheese.
8. Serve: Garnish with fresh herbs and enjoy your vibrant beetroot risotto!

Mushroom and Truffle Risotto

Mushroom and truffle risotto is a creamy, luxurious dish that combines the earthiness of mushrooms with the rich flavor of truffle oil. This recipe is surprisingly simple to make, requiring just a few ingredients and some patience as you stir. The texture is wonderfully creamy, while the aroma of truffles elevates it to a restaurant-quality meal.

This comforting risotto makes for a perfect weeknight dinner or a special occasion dish. It’s a crowd-pleaser that pairs beautifully with a glass of white wine, leaving everyone feeling satisfied and happy. Here’s how to whip up your own delicious mushroom and truffle risotto:

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup sliced mushrooms (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons truffle oil
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and sliced mushrooms, cooking until the mushrooms are tender.
3. Add the Rice: Stir the Arborio rice into the skillet, allowing it to toast for about a minute. If using, pour in the white wine and let it cook until mostly evaporated.
4. Cook the Risotto: Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
5. Finish the Dish: Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
6. Garnish and Serve: Serve the risotto warm, garnished with fresh parsley.

Spinach and Feta Risotto

Spinach and Feta Risotto is a creamy, comforting dish that’s perfect for any occasion. The combination of fresh spinach and tangy feta cheese creates a delightful flavor profile that is both satisfying and nutritious. This recipe is relatively simple to make, requiring just a few ingredients and some attentive stirring to achieve that signature risotto creaminess.

The rich, savory notes of the feta blend beautifully with the earthy spinach, making this risotto stand out. Ideal for weeknight dinners or as a side dish, it’s a versatile recipe that can easily impress your family and friends.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Heat the broth: In a saucepan, warm the vegetable broth over low heat and keep it simmering.
2. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
3. Add the rice: Stir in the Arborio rice and toast for 1-2 minutes, allowing it to absorb the flavors.
4. Start adding broth: Pour in a ladle of warm broth, stirring constantly until the liquid is mostly absorbed. Continue adding broth gradually, one ladle at a time, stirring until absorbed before adding more.
5. Add spinach and feta: Once the rice is creamy and al dente (about 18-20 minutes), stir in the chopped spinach and crumbled feta. Cook for an additional minute until the spinach wilts.
6. Season and serve: Season with salt, pepper, and red pepper flakes if desired. Serve hot, garnished with extra feta if you like!

Seafood Risotto with Shrimp and Scallops

This Seafood Risotto with Shrimp and Scallops is a delightful dish that brings the ocean’s flavors right to your table. Creamy and comforting, it combines tender seafood with perfectly cooked rice, creating a satisfying meal that’s both elegant and approachable.

The taste is rich and savory, with a hint of sweetness from the scallops and a pleasant brininess from the shrimp. It’s surprisingly simple to make, making it a great choice for a weeknight dinner or a special occasion. With just a few steps and ingredients, you’ll impress your family and friends with this restaurant-quality dish!

Ingredients

• 1 cup Arborio rice
• 4 cups seafood broth
• 1 cup white wine
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shrimp, peeled and deveined
• 1 cup scallops, cleaned
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the seafood broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute.
3. Add the Arborio rice to the skillet, stirring to coat the grains with oil. Toast the rice for 2 minutes.
4. Pour in the white wine and cook, stirring constantly, until mostly absorbed.
5. Gradually add the warm seafood broth, one ladle at a time, stirring frequently until the liquid is mostly absorbed before adding more. This process should take about 18-20 minutes.
6. When the rice is creamy and just al dente, stir in the shrimp and scallops. Cook for another 5 minutes, or until the shrimp are pink and the scallops are opaque.
7. Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with fresh parsley.

Lemon Asparagus Risotto

Lemon Asparagus Risotto is a delightful dish that brings together the creamy texture of risotto with the bright, zesty flavor of lemon and the freshness of asparagus. This recipe is not only simple to make, but it’s also perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The combination of lemon and asparagus adds a refreshing twist, making each bite both light and satisfying.

The creamy rice paired with the crisp asparagus creates a lovely balance, while the lemon elevates the dish with its tangy notes. This risotto is the perfect comfort food that feels indulgent yet is easy to prepare. Let’s take a look at how to whip up this delicious dish!

Ingredients

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup white wine (optional)
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Stir in the Arborio rice and cook for about 2 minutes, allowing the grains to toast slightly.
4. Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
5. Add a ladle of warm broth to the rice and stir continuously until the liquid is absorbed. Repeat this process, adding broth gradually, until the rice is creamy and al dente, about 18-20 minutes.
6. Five minutes before the risotto is done, stir in the asparagus, lemon zest, and lemon juice.
7. Once the rice is cooked, remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional lemon zest or asparagus if desired.

Wild Mushroom Risotto with Parmesan

Wild Mushroom Risotto with Parmesan is a comforting and earthy dish that brings the flavors of the forest right to your table. This creamy risotto is rich and satisfying, making it perfect for a cozy dinner or a special occasion. The blend of mushrooms adds depth, while the Parmesan cheese lends a savory finish that’s hard to resist.

Making risotto might seem intimidating, but it’s quite simple! With just a bit of stirring and attention, you can create a delicious and creamy dish that impresses. Let’s dive into the recipe that will help you make this delightful Wild Mushroom Risotto.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups assorted wild mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Broth: In a saucepan, warm the broth over low heat. Keep it warm throughout the cooking process.
2. Sauté Onions and Mushrooms: In a large skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent. Add the wild mushrooms and cook until they release their moisture and start to brown.
3. Add Rice: Stir in the Arborio rice and cook for about 2 minutes, allowing it to absorb the flavors.
4. Pour in the Wine: Add the white wine, stirring constantly until it’s mostly absorbed by the rice.
5. Add Broth Gradually: Begin adding the warm broth, one ladle at a time. Stir frequently and let each addition be absorbed before adding the next. This should take about 18-20 minutes until the rice is creamy and al dente.
6. Finish with Cheese: Remove the risotto from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Garnish with fresh parsley and additional Parmesan if desired. Enjoy your delicious Wild Mushroom Risotto!

Artichoke and Lemon Risotto

Artichoke and lemon risotto is a delightful blend of creamy rice and fresh flavors. This dish is perfect for a comforting meal any time of year. The combination of tender artichokes and zesty lemon creates a light yet satisfying taste that’s hard to resist.

This risotto is fairly simple to make and is a great way to impress family and friends. With just a little patience while stirring, you can whip up a delicious meal that tastes gourmet without too much fuss.

Ingredients

• 1 cup Arborio rice
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the Arborio rice to the skillet, stirring for about 2 minutes until it’s slightly toasted.
4. If using, pour in the white wine and let it simmer until mostly evaporated.
5. Gradually add the warm vegetable broth one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the chopped artichokes, lemon juice, zest, and Parmesan cheese. Season with salt and pepper to taste.
7. Remove from heat and let it sit for a couple of minutes. Serve garnished with fresh parsley and an extra squeeze of lemon if desired.

Chicken and Pea Risotto

Chicken and pea risotto is a comforting dish that combines tender chicken pieces with the sweetness of green peas, all enveloped in creamy, flavorful Arborio rice. This dish is not only delicious but also simple to prepare, making it a perfect option for a weeknight dinner or a cozy weekend meal.

The creamy texture and savory taste of the risotto are enhanced by a splash of white wine and a sprinkle of Parmesan cheese, making each bite rich and satisfying. Plus, it’s a one-pot meal that saves on cleanup, leaving you more time to enjoy your meal.

Ingredients

• 1 cup Arborio rice
• 1 lb chicken breast, diced
• 1 cup fresh or frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
3. Add the Arborio rice and stir to coat the grains with the oil. Cook for about 1-2 minutes until slightly toasted.
4. Pour in the white wine (if using) and stir until absorbed.
5. Gradually add the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
6. After about 15 minutes, when the rice is creamy and al dente, stir in the peas and cooked chicken. Cook for an additional 5 minutes until heated through.
7. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving. Enjoy your creamy chicken and pea risotto!

Saffron Risotto with Peas

Saffron risotto with peas is a creamy, comforting dish that brings a burst of flavor to your table. The delicate taste of saffron combined with sweet green peas creates a delightful harmony that’s both luxurious and satisfying. This recipe is simple enough for a weeknight dinner but elegant enough to impress your guests.

The risotto is cooked slowly, allowing the rice to absorb the broth and develop a rich, velvety texture. With the addition of fresh peas, each bite is a perfect blend of savory and sweet. It’s a dish that not only pleases the palate but also warms the soul.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 teaspoon saffron threads
• 4 cups vegetable broth
• 1 cup white wine
• 1 cup fresh or frozen peas
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Add the Arborio rice and saffron threads, stirring for about 2 minutes until the rice is slightly toasted.
3. Pour in the white wine and cook until it is mostly absorbed by the rice.
4. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
5. When the rice is creamy and al dente, stir in the peas and cook for an additional 2-3 minutes.
6. Remove from heat and mix in the Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh herbs if desired and serve warm.

Tomato and Basil Risotto

Tomato and basil risotto is a delightful Italian dish that brings together creamy rice and the fresh flavors of ripe tomatoes and fragrant basil. This meal is both comforting and vibrant, making it a perfect option for a cozy dinner or a light lunch. The combination of tangy tomatoes and aromatic basil creates a taste that’s both refreshing and satisfying.

Making this risotto is quite simple! With just a bit of patience and stirring, you’ll create a creamy, luscious dish that’s sure to impress. It’s an excellent way to enjoy seasonal ingredients, and it pairs beautifully with a side salad or some crusty bread.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Prepare the broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté the onion: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Add the rice: Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted.
4. Incorporate the tomatoes: Pour in the crushed tomatoes and white wine (if using), stirring until combined. Cook for a few minutes until the liquid is mostly absorbed.
5. Add the broth gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
6. Finish the risotto: Once the rice is cooked, remove from heat and stir in the Parmesan cheese and fresh basil. Season with salt and pepper to taste.
7. Serve: Enjoy your tomato and basil risotto warm, garnished with extra basil if desired.