I love to experiment in the kitchen – and risotto, for me, is one of those things you can never stop perfecting. Any way you serve it, its melt-in-the-mouth consistency holds together, and it’s the perfect base for any flavor or ingredient you choose to add to it.
I can always find a risotto recipe for whatever mood I’m in: whether it’s a cozy bowl of mushroom risotto, or a more sophisticated saffron version, there’s always a recipe for the occasion.
It’s somewhat of a meditative exercise, to stir the Arborio rice slowly as it absorbs all the goodness before blossoming into a risotto. Here are my favorite risotto recipes.
You’ll want to make them again and again.
The 16 Best Risotto Recipes
1. Mushroom Risotto
I love making this dish just because I know it’s going to be comforting and indulgent. In this recipe, I used Arborio rice to give it that perfectly creamy texture, along with a collection of fresh mushrooms, aromatic garlic, earthy Parmesan cheese and a dash of white wine to bring it all together.
I love how the creaminess blends with the earthiness of the mushrooms.
Ingredients
- 1 1/2 cups Arborio rice
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Heat the olive oil in a large frying pan until it begins to shimmer. Add the onions and cook until translucent, approximately 3-4 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms are tender and any liquid they have released has evaporated, another 5-7 mins.
2. Add a little Arborio rice and stir to coat each grain of rice in oil and toast for 2 minutes.
3. Add the white wine and cook, stirring occasionally, until the white wine has been absorbed by the rice.
4. Wait on ladling in the warm vegetable broth, one at a time, with constant stirring and absorbing before the next until 18-20 minutes later the rice is creamy and cooked al dente.
5. Take the pan off the heat and stir in the butter and Parmesan until melted and incorporated; season with salt and black pepper.
6. Serve immediately, garnished with fresh parsley if desired.
2. Seafood Risotto
It’s hard to think of a dish with less sheen – and more magic.. Mine has fish stock for sure, as well as a suitable selection of shrimp, scallops and mussels.
Ingredients
- 1 cup Arborio rice
- 1 lb mixed seafood (shrimp, scallops, mussels, clams)
- 4 cups seafood or fish stock, warmed
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 lemon, zested
Instructions
1. Heat olive oil and melt butter in a large pan over medium heat. Add chopped onion and garlic; sauté until soft and translucent.
2. Add the arborio rice and make sure the grains are covered in the oil mixture. Stir for a couple of minutes until the rice is a bit translucent.
3. Add the white wine and cook until it’s been absorbed by the rice.
4. Start adding the hot fish stock, a ladleful at a time, and keep stirring. Wait until it’s mostly absorbed before adding another ladleful.
5. When the rice is almost done (roughly 15 minutes), add the seafood mixture into the pan. Allow the rice to continue cooking and stirring until your seafood is cooked through, about 5-7 minutes more.
6. Mix in the grated Parmesan, lemon zest and chopped parsley. Add salt and pepper to taste. Serve immediately.
3. Pumpkin Risotto
My favorite dish to cook in fall is a rich creamy risotto with pumpkin. I like to cook it with lots of fresh sage, grated parmesan and a glass of white wine (optional).
It is lovely on a night in front of the fire and the flavors seem to work really well together to create a hearty warming meal.
Ingredients
- 2 cups pumpkin puree
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 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. Bring your vegetable broth to a gentle simmer in a small saucepan. Keep it warm.
2.In a big pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, season with salt and pepper and cook until it’s translucent, about 5 minutes. Add the minced garlic and another minute.
3. Put the Arborio rice into the pot and stir well for 2 3 minutes, until the grains are toasted lightly.
4. Add the white wine, stirring until it is almost absorbed in the rice, then begin adding the hot vegetable broth a ladle at a time, allowing each addition to be absorbed before the next, while stirring.
5. When the rice is cooked and creamy, add the pumpkin purée, Parmesan and butter. Cook for 2‑3 minutes until the pumpkin is hot through and fully amalgamated.
6. Season with salt and pepper and garnish with fresh sage leaves before serving.
4. Truffle Risotto
I love this dish for its deep aroma and its creamy mouthful, enhanced by Arborio rice, deep, earthy truffle oil, fresh Parmesan and a splash of white wine, and flavored with a clove of garlic and shavings of black truffle.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth, warmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 tbsp truffle oil
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
1.Heat 1 tbsp of the butter in a large, heavy skillet or saucepan until melted. Add the onion and garlic, and cook over medium heat, stirring, until soft and translucent, about 5 minutes.
2. Pour the wine into the skillet to the Arborio rice, stirring while it cooks there for 2-3 minutes over low heat until the rice is lightly toasted.
3. Add the white wine and bring to a robust bubble, stirring, until the wine is absorbed by the rice.
4. Add the heated stock a ladleful at a time, stirring often, and let each addition get absorbed before adding more. Do this until the rice is creamy and cooked through, about 18-20 minutes.
5. Turn off the heat and add in the remaining butter, then the Parmesan and the truffle oil; stir, taste and add salt and pepper to adjust.
6. Garnish with fresh parsley or chives if desired, and serve immediately.
5. Asparagus Risotto
What could be finer than to lap up such a creamy treat. Made with fresh asparagus, Arborio (or risotto) rice and finely grated Parmesan cheese, with a splash of white wine and vegetable broth, it becomes sublime when I toss in chopped garlic and parsley.
Ingredients
- 1 bunch of fresh asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Heat the broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the asparagus pieces, cooking until tender but still crisp, about 3-4 minutes. Remove and reserve.
3. In the same skillet, melt the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and sauté until translucent, for about 5 minutes. Add the minced garlic and cook for 1 more minute.
4.Tip the Arborio rice into the skillet and stir to coat the grains with oil and butter. Cook for about 2 minutes until the edges become translucent.
5. Pour in the white wine and stir until completely absorbed.
6. Start adding the hot stock, a bit at a time, stirring often. Wait until each ladle of stock is almost completely absorbed before adding the next. Continue this way until the rice is creamy and al dente, about 18-20 minutes.
7. Simmer in the cooked spears and the remaining 1 tablespoon of butter, and add the grated Parmesan cheese. Adjust seasoning with salt and pepper. Serve garnished with chopped parsley.
6. Lemon Risotto
This is a randomly chosen favorite recipe of mine; it is fresh and zesty, and I love cooking it up! It features arborio rice, the zest of lemon and Parmesan.
A dash of white wine in the cooking process and a sprinkling of fresh herbs on top make it even better.
Ingredients
- 1 cup arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup dry white wine
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Bring the broth to a gentle simmer in a medium saucepan. Maintain the heat.
2. Heat the olive oil in a large pan or saucepan over a medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and stir for another 1-2 minutes.
3. Add arborio rice to skillet and cook over a medium flame, stirring constantly, until the grains are toasted and coated in oil, about 2-3 minutes.
4. Add the white wine and bring to a simmer, stirring constantly, until the wine has been absorbed. Then start adding the warm broth, one ladleful at a time, stirring constantly; wait until it is absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
5. Add the lemon zest and juice; keep the skillet off heat and add the grated Parmesan along with the butter, salt and pepper and toss until the cheese and butter are completely dissolved.
6. Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh parsley.
7. Spinach Risotto
When I want a light meal, I make this dish, I usually combine the fresh spinach, Arborio rice and Parmesan cheese to serve.
I use garlic, onions and vegetable broth For me, it’s a comforting combination of textures and nourishing goodies.
The freshness of the spinach and the creaminess of the Arborio rice are very appealing.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
Instructions
1. Bring the vegetable broth to a simmer in a large saucepan and keep it warm over low heat.
2. In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat and add the onion and garlic. Stir until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
3. Pour the Arborio rice into the skillet and toss to coat the rice grains evenly with the oil for 2-3 minutes, letting the edges of the rice begin to become translucent.
4. Add the white wine, stir until it is absorbed. Add broth one ladle at a time, stirring often, add another ladle after the first is absorbed, continue until all the broth is used.
5. Let the mixture simmer over medium heat, covered, for about 15 minutes. Add the finely chopped spinach, either fresh or frozen, and mix well. Add more broth and let simmer, stirring occasionally, until the rice is al dente, about 20-25 minutes total.
6. Stir in the remaining tablespoon of butter, Parmesan cheese, and heavy cream (if using). Season to taste with salt and pepper. Serve right away.
8. Beetroot Risotto
It never fails to delight me, and every ingredient is used to its best effect: creamy Arborio rice; earthy beetroots; salty, steaming vegetable broth; a little garlic just to liven it up; a chunk of tangy goat cheese (optional); a glug of white wine to round it off.
Ingredients
- 1 large beetroot, peeled and finely grated
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Heat a large pan over medium heat with olive oil and butter. Add the onion and the garlic and cook until soft and translucent.
2. Add the Arborio rice and let it toast for 2 minutes or so before adding the white wine and stirring it in as it gets absorbed.
3. Stir in the vegetable broth, adding it bit by bit in order to incorporate it, always stirring until it is absorbed before adding the next ladleful.
4. After 10 minutes of cooking the rice, add the grated beetroot and cook by adding stock and stirring until the rice is cooked through to creaminess, 20-25 minutes in total.
5. Stir in the grated Parmesan cheese and season with salt and pepper. Turn off the heat.
6. Serve the beetroot risotto immediately, garnished with chopped fresh parsley.
9. Pea and Mint Risotto
This vibrant dish of creamy Arborio rice with sweet peas and fresh mint is a light, refreshing meal that’s perfect for a spring or summer evening. Here’s what to do to make it.
Ingredients
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, kept warm
- 1 cup frozen peas, thawed
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- Heat the olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook another minute.
2. Pour the Arborio rice into the pan, stirring regularly until the rice is lightly coated with oil and toasted, about 2 minutes.
3. Now begin to add the hot vegetable stock one ladle at a time, stirring frequently until the broth is absorbed before adding more. When the rice is barely al dente, still a little firm to the bite, which should take about 18-20 minutes, remove the pot from the heat.
4. Stir in the defrosted peas, the mint, cheese, butter, lemon zest and juice and bring everything together until all is well mixed and the peas are hot. 5/ Salt it and pepper it to taste. The risotto is served immediately, garnished with some more Parmesan and fresh mint.
10. Tomato and Basil Risotto
I’m often thinking about a comforting bowl of risotto when I’d like a tomato-based concoction spiked with sweet basil. One of my preferred versions includes arborio rice, tomatoes, freshly grated Parmesan cheese, a hint of garlic.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth, kept warm
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Optional: additional fresh basil for garnish
Instructions
1. Heat the olive oil in a large, wide pan over medium heat. Add the onion and garlic, and cook until softened and turning translucent, about 5 minutes.
2. Add the Arborio rice and cook for about 2 minutes, stirring well and toasting the rice a bit.
3. Pour in the white wine, stirring constantly until the liquid is absorbed.
4. Pour in the canned crushed tomatoes and start adding the warm broth, one ladleful at a time, stirring between each. Wait for it to be absorbed before adding more, which should take about 20-25 minutes.
5. When the rice is tender and creamy, stir in the Parmesan and the basil, and season with salt and pepper to taste.
6. Serve immediately, garnished with additional fresh basil if desired.
12. Pesto Risotto
When I make this risotto, it has to have the best ingredients I can get. Lovingly fresh hand-picked basil.
Toasted pine nuts. I love aged Parmesan.
Then I add a clove or two of garlic, a splash of white wine, really letting it get integrated.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup grated Parmesan cheese
- 1/2 cup prepared pesto
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
1. In a saucepan, bring the vegetable broth to a simmer over low heat.
2. In a large skillet, heat the olive oil on medium, then add the onion and garlic and cook until they are translucent (3-4 minutes).
3. Add the Arborio rice to the skillet, stirring continuously as it continues to cook in the oil, onion and garlic mixture for about 2 more minutes until the edges of the rice begin to reveal a slight translucence.
4. Add the white wine, stirring until all is fully absorbed.
5. Start by adding the warm vegetable broth little by little, one ladle at a time and keep stirring. Wait until the broth has been absorbed before adding more broth. Repeat until the rice is creamy and cook (about 18-20 minutes and is al dente).
6. Stir in the Parmesan cheese and prepared pesto, and mix it well. Add salt and pepper to taste. Garnish with fresh basil leaves and serve immediately.
13. Saffron Risotto
I love the spicy dance of saffron in risotto. Arborio rice is the starting point.
Add a lot of butter, chicken broth, a bit of white wine, as well as some parmesan cheese and crushed garlic, and you’ve got a symphony.
Ingredients
- 2 cups Arborio rice
- 1 small onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1/2 teaspoon saffron threads
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
1. Steep saffron threads in 1/2 cup of warm broth in a small bowl. Let sit.
2. In a large skillet over medium heat, heat the olive oil and 2 tablespoons of butter. Add the chopped onion and cook until the onion has turned translucent.
3. Stir in the Arborio rice, and bring the pan back to a simmer over medium heat. Cook and continue to stir for 2-3 minutes, allowing the rice to release its starch and become fragrant and slightly toasted.
4. Add white wine, bringing to the boil, and simmer, stirring, until the liquid is absorbed.
5. Start adding the broth, one ladle at a time, stirring often. When each ladle is absorbed, add the next. Halfway through, stir in the saffron-infused broth. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Remove pan from heat and stir in the Parmesan cheese and remaining butter. Season with salt and black pepper and serve immediately.
15. Zucchini Risotto
One dish I am very excited to make is a creamy, cheesy, satisfying risotto filled with fresh veg. I usually make risotto with arborio rice as I feel it does it justice in terms of texture.
Fresh zucchini adds a lovely crunch and with a splash of white wine and some parmesan cheese, its good to go!
Ingredients
- 2 cups Arborio rice
- 1 medium zucchini, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
- Fresh basil or parsley, chopped (optional for garnish)
Instructions
1. Heat the broth in a saucepan and keep it warm over low heat.
2. Spread olive oil in a large pan over medium heat, throw in the onion and garlic and stir until they become translucent.
3. Stir the Arborio rice into the pan and coat the grains of rice with the oil, cooking for about 2-3 minutes until the edges of the rice become translucent.
4. Add the white wine and stir until it has been totally absorbed by the rice.
5. Add ladles of warm broth, one at a time, stirring after each ladle. Allow it to be absorbed before adding the next. Do this for about 15 to 20 minutes.
6. Stir in the diced zucchini and cook and add more broth for another 5-10 minutes until the rice is creamy and al dente.
7. Remove from the heat, stir in the butter and Parmesan cheese and season to taste with salt and pepper. Chop up some fresh basil or parsley to garnish if desired, then serve.
16. Gorgonzola and Pear Risotto
No dish can top this one in my book because Gorgonzola cheese, in my opinion, is one of the best amongst them all. Pair it with poached pears to contrast its rich creaminess with the natural sugar, and the result will reward your patience.
Arborio rice, white wine, and a hint of vegetable broth complement this dish incredibly well. The sweetness of onions sautéed in creamy milk and a touch of garlic is superb for cooking.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ripe pear, peeled, cored, and diced
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. In a medium saucepan, bring the broth to a simmer. Keep warm.
2. Warm the olive oil in a large saucepan on medium heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook another minute.
3. Add the Arborio rice and stir so that it is well-coated with the oil, then cook for 2-3 minutes until the rice is slightly translucent.
4. Pour in the white wine, stirring constantly until the liquid is absorbed. Add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding another ladle.
5. Proceed like this until the rice is creamy and al dente, about 18-20 minutes; add the chopped pear after about 15 minutes.
6. Take off the heat, stir in the gorgonzola, Parmesan and butter until smooth and creamy. Season with salt and pepper to taste. Finish with chopped parsley.
