11 Delicious Risotto Recipes Perfect for Dinner

Risotto is the perfect cozy dinner option that’s both comforting and versatile. This creamy Italian classic can be adapted to your taste, featuring everything from fresh vegetables to savory meats. In this collection, you’ll find a variety of risotto recipes that fit any mood or occasion, making dinner deliciously simple.

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a comforting dish that perfectly balances the earthy flavor of mushrooms with a rich, creamy texture. This risotto is not only delicious but also simple to make, allowing even novice cooks to impress at the dinner table.

The dish features arborio rice, known for its ability to absorb flavors while remaining creamy. Each bite offers a savory taste that pairs wonderfully with a sprinkle of parmesan cheese and fresh herbs. Perfect for a cozy dinner or a special occasion, this risotto is sure to become a favorite!

Ingredients

• 1 cup arborio rice
• 4 cups vegetable or chicken broth
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the broth and keep it warm over low heat.
2. Sauté Vegetables: In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and garlic, cooking until soft. Stir in the sliced mushrooms and cook until they are golden brown.
3. Add Rice: Stir in the arborio rice, coating it with the oil and cooking for about 2 minutes until slightly translucent.
4. Pour in Wine: If using, add the white wine and stir until it’s mostly absorbed.
5. Add 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.
6. Finish the Risotto: Once the rice is creamy and al dente, stir in the parmesan cheese. Season with salt and pepper to taste and remove from heat.
7. Serve: Garnish with fresh parsley and additional parmesan if desired. Enjoy your creamy mushroom risotto!

Spinach and Feta Risotto

Spinach and Feta Risotto is a creamy dish that brings together the earthy flavor of spinach and the tanginess of feta cheese. It’s a comforting meal that’s both satisfying and nutritious. Plus, it’s quite simple to make, making it perfect for a weeknight dinner.

This risotto features a rich base of Arborio rice cooked slowly with broth, allowing the flavors to meld beautifully. The addition of fresh spinach gives it a vibrant color, while the feta adds a delightful creaminess and a punch of flavor. This dish is not only delicious but also a great way to sneak in some greens!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

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 sauté until translucent, about 5 minutes.
3. Add the minced garlic and Arborio rice, stirring frequently for about 2 minutes until the rice is lightly toasted.
4. Start adding the warm broth, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle. Repeat until the rice is creamy and al dente, about 18-20 minutes.
5. Stir in the chopped spinach and cook until wilted. Mix in the feta and Parmesan cheese, then season with salt and pepper to taste.
6. Serve warm, garnished with fresh herbs if desired.

Butternut Squash Risotto

Butternut squash risotto is a creamy, comforting dish that brings together the natural sweetness of the squash with the rich, savory flavors of arborio rice. The result is a delightful blend that warms you up and satisfies your taste buds. Not only is it delicious, but it’s also fairly simple to prepare, making it a perfect choice for a cozy dinner.

This risotto offers a beautiful balance of flavors, enhanced by ingredients like sage and Parmesan cheese. It’s a great way to enjoy seasonal produce and can be a fantastic vegetarian option. Plus, it pairs wonderfully with a glass of white wine or a crisp salad!

Ingredients

• 1 cup arborio rice
• 2 cups butternut squash, diced
• 4 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat, keeping it warm.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent. Stir in the garlic and cook for another minute.
3. Add the Squash: Toss in the diced butternut squash and cook for about 5 minutes until slightly softened.
4. Cook the Rice: Add the arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and let it simmer until almost evaporated.
5. Incorporate the Broth: Start adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is almost absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Finish the Risotto: Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Remove from heat and garnish with fresh sage leaves before serving.

Wild Mushroom and Truffle Risotto

Wild Mushroom and Truffle Risotto is a creamy, comforting dish that brings rich, earthy flavors to your dinner table. The combination of wild mushrooms and a drizzle of truffle oil creates a luxurious experience that feels special, yet it’s surprisingly simple to prepare. Perfect for a cozy night in or an impressive meal for guests, this risotto showcases the beauty of seasonal ingredients.

The creamy texture of the risotto pairs beautifully with the umami of the mushrooms, making each bite a delightful experience. It’s a dish that can be easily made with just a little patience, as the key is to stir and add broth gradually, allowing the rice to absorb all the flavors.

Ingredients

• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup dry white wine
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups assorted wild mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese
• 2 tablespoons truffle oil
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Prepare the broth: In a saucepan, bring the broth to a gentle simmer and keep it warm over low heat.
2. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until translucent. Then, add the mushrooms and cook until they’re tender.
3. Add the rice: Stir in the Arborio rice and toast it for a couple of minutes, coating it with the oil and allowing it to absorb flavors.
4. Deglaze with wine: Pour in the white wine and cook until it has mostly evaporated, stirring frequently.
5. Add broth gradually: Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until the rice absorbs the liquid before adding more. This process should take about 20 minutes.
6. Finish the risotto: Once the rice is creamy and al dente, stir in the butter and Parmesan cheese. Season with salt and pepper, and drizzle truffle oil on top.
7. Serve: Plate the risotto and garnish with chopped parsley. Enjoy your meal!

Lemon Asparagus Risotto

Lemon Asparagus Risotto is a delightful dish that brings a burst of freshness to your dinner table. The zesty lemon flavor pairs beautifully with tender asparagus and creamy arborio rice, creating a dish that’s both comforting and refreshing. It’s surprisingly simple to make, making it perfect for a weeknight meal or a special occasion.

This risotto is creamy, with a hint of tanginess and a beautiful green color from the asparagus. The combination of flavors and textures makes each bite satisfying. Plus, it’s a wonderful way to enjoy seasonal produce!

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup white wine
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into pieces
• 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 the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the arborio rice and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
5. Pour in the white wine and cook until it has mostly evaporated.
6. Add the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
7. After about 15 minutes, add the asparagus pieces and continue to cook until the rice is creamy and al dente, about 5 more minutes.
8. Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste.
9. Remove from heat and let sit for a couple of minutes before serving. Enjoy your delicious Lemon Asparagus Risotto!

Pumpkin Risotto with Sage

Pumpkin risotto with sage is a cozy dish that perfectly blends creamy texture with the subtle sweetness of pumpkin. The earthy flavor of sage elevates the dish, making it a comforting choice for dinner. It’s simple to prepare and can impress anyone at your table.

This risotto is not only vibrant and visually appealing but also packed with seasonal flavors. The creamy consistency combined with crunchy pumpkin seeds makes every bite delightful. Perfect for fall evenings or any time of the year, this recipe is sure to become a favorite!

Ingredients

• 1 cup Arborio rice
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large pan, heat olive oil over medium heat. Add chopped onion and cook until translucent. Stir in garlic and sage, cooking for another minute.
3. Add the Arborio rice to the pan, stirring for 2-3 minutes until the rice is lightly toasted.
4. If using, pour in the white wine and cook until absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait for each ladle to be absorbed before adding the next.
5. When the rice is creamy and al dente, stir in pumpkin puree and Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with pumpkin seeds and additional sage if desired.

Roasted Red Pepper Risotto

Roasted Red Pepper Risotto is a creamy and comforting dish that brings together the rich flavors of roasted bell peppers and arborio rice. It’s a simple recipe that yields a delightful, satisfying meal perfect for any dinner table. The sweetness of the roasted peppers adds a burst of flavor, while the creamy texture of the risotto makes it feel luxurious and indulgent.

This dish is not only tasty but also quite straightforward to prepare. With just a few ingredients and some stirring, you can create a delicious risotto that impresses family and friends. It’s a great way to enjoy a classic Italian dish with a twist that will keep everyone coming back for more.

Ingredients

• 1 cup arborio rice
• 2 cups vegetable broth
• 1 cup roasted red peppers, pureed
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and garlic, sautéing until translucent.
2. Add arborio rice to the pan, stirring for about 2 minutes until the rice is lightly toasted.
3. Pour in the vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth before adding more.
4. Once the rice is almost cooked, stir in the roasted red pepper puree and mix well.
5. Finish by adding Parmesan cheese, salt, and pepper. Stir until creamy and well combined.
6. Serve hot, garnished with fresh herbs.

Zucchini and Parmesan Risotto

Zucchini and Parmesan Risotto is a delightful dish that brings together creamy Arborio rice with fresh, tender zucchini and rich Parmesan cheese. The combination creates a velvety texture and a subtle flavor that’s both comforting and refreshing. It’s a perfect option for a simple yet elegant dinner.

This risotto is not only delicious but also easy to make. With just a few ingredients and some patience while stirring, you can create a meal that feels special without a lot of fuss. Whether you’re cooking for family or hosting friends, this dish is sure to impress!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium zucchini, thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
3. Add the Arborio rice to the skillet, stirring for about 2 minutes to toast the rice.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
5. After about 15 minutes, stir in the sliced zucchini and continue adding broth until the rice is creamy and al dente, about 18-20 minutes total.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Pea and Mint Risotto

Pea and mint risotto is a fresh and vibrant dish that combines the creaminess of traditional risotto with the bright flavors of peas and mint. This recipe is simple and perfect for a cozy dinner, offering a delightful taste of spring any time of year. The sweet peas paired with aromatic mint create a refreshing combination that makes this risotto stand out.

Making risotto can seem intimidating, but it’s really all about patience and stirring. This dish comes together easily in about 30 minutes, allowing you to enjoy a gourmet meal without the fuss. With just a few ingredients, you can whip up a bowl of comforting goodness that’s both satisfying and nutritious.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh or frozen peas
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup white wine (optional)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth until simmering. Keep it warm over low heat.
2. Sauté the Onion: In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Toast the Rice: Add the Arborio rice to the pan and stir for about 2 minutes until the rice is lightly toasted.
4. Add Wine: If using, pour in the white wine and stir until absorbed.
5. Cook the Risotto: Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes.
6. Add Peas and Mint: When the rice is creamy and al dente, stir in the peas and chopped mint. Cook for an additional 2-3 minutes until heated through.
7. Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve: Spoon the risotto into bowls and garnish with extra mint if desired. Enjoy your delicious pea and mint risotto!

Italian Sausage and Broccoli Rabe Risotto

This Italian Sausage and Broccoli Rabe Risotto is a delightful dish that brings together the rich flavors of savory sausage and the slight bitterness of broccoli rabe. The creamy texture of the risotto makes it a comforting option for dinner. It’s relatively simple to prepare, making it perfect for a weeknight meal.

The combination of hearty sausage and vibrant greens creates a satisfying balance. Each bite is filled with deliciousness, and the dish is a great way to enjoy a classic Italian favorite with a twist. You’ll love how comforting and filling this risotto is!

Ingredients

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1/2 pound Italian sausage, sliced
• 1 bunch broccoli rabe, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened.
2. Add the sliced sausage and cook until browned. Stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes.
3. Gradually add the broth, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat until the rice is creamy and al dente.
4. During the last few minutes of cooking, stir in the chopped broccoli rabe until tender.
5. Mix in the Parmesan cheese and season with salt and pepper to taste. Garnish with fresh parsley before serving.