6 Risotto Recipes From Classic to Modern Twists

A classic risotto is creamy, simple, and full of flavor. It uses butter, Parmesan cheese, and a touch of white wine for a rich taste.

Ingredients:

- 1 cup Arborio rice

- 4 cups chicken or vegetable broth

- 2 tablespoons butter

- 1 small onion, finely chopped

- 1/2 cup white wine

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan over low heat and keep it warm throughout the cooking process.

2. In a large, heavy-bottomed pan, melt the butter over medium heat. Add the onion and cook gently for about 5 minutes, stirring occasionally, until soft and translucent.

3. Add the Arborio rice and stir well for 2 minutes, ensuring each grain is coated in the butter.

4. Pour in the white wine, stirring slowly until it has been fully absorbed by the rice.

5. Begin adding the warm broth one ladle at a time. Stir often and wait until most of the liquid has been absorbed before adding more.

6. Continue this process for about 18–20 minutes, until the rice is tender but still slightly firm in the center.

7. Stir in the Parmesan cheese, season with salt and pepper, and serve immediately while hot.

This vegan spinach risotto is light and healthy. The spinach adds color and nutrients without losing the creamy texture. It's a perfect comfort food for vegans.

Ingredients:

- 1 cup Arborio rice

- 4 cups vegetable broth

- 1 tablespoon olive oil

- 1 small onion, chopped

- 2 cups fresh spinach, chopped

- 1/2 cup coconut cream

- Salt and pepper to taste

Instructions:

1. Warm the vegetable broth in a saucepan over low heat and keep it on a gentle simmer.

2. In a large pan, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, stirring until it becomes soft and lightly golden.

3. Add the rice to the pan and cook for 2 minutes, stirring to coat each grain in oil.

4. Begin adding the broth one ladle at a time, stirring regularly. Let each addition absorb before adding the next.

5. When the rice is almost tender, add the chopped spinach and stir until wilted and well combined.

6. Stir in the coconut cream, season with salt and pepper, and cook for another 2 minutes until creamy.

7. Serve warm for a fresh and satisfying meal.

Tomato risotto is tangy, fresh, and flavorful. It is a great choice for summer or when you want something light but still comforting.

Ingredients:

- 1 cup Arborio rice

- 4 cups vegetable broth

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 cups diced fresh tomatoes

- 1/2 cup tomato puree

- Fresh basil for garnish

- Salt and pepper to taste

Instructions:

1. Heat the vegetable broth in a saucepan over low heat and keep it warm.

2. In a large, deep pan, heat olive oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until soft and fragrant.

3. Stir in the rice and cook for 2 minutes so the grains are coated and slightly toasted.

4. Add the diced tomatoes and cook for 3–4 minutes, letting their juices blend into the rice.

5. Stir in the tomato puree and mix until the rice is evenly coated in the rich tomato base.

6. Begin adding the warm broth one ladle at a time, stirring often and letting each addition absorb before adding more.

7. Continue this process for 18–20 minutes, until the rice is tender and creamy.

8. Season with salt and pepper, garnish with fresh basil leaves, and serve immediately while warm.

This creamy mushroom risotto recipe is another classic version that many people love. The mushrooms add deep flavor, while the Parmesan brings creaminess.

Ingredients:

- 1 cup Arborio rice

- 4 cups chicken or vegetable broth

- 2 tablespoons butter

- 1 onion, chopped

- 2 cups sliced mushrooms

- 1/2 cup white wine

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Keep the broth warm in a saucepan over low heat.

2. In a large pan, melt the butter over medium heat. Add the onion and cook gently for about 5 minutes until soft.

3. Add the mushrooms and cook for 6–7 minutes, stirring occasionally, until browned and their moisture has evaporated.

4. Stir in the rice and cook for 2 minutes so the grains are well coated in the butter and mushroom juices.

5. Pour in the wine and stir slowly until it is fully absorbed.

6. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each portion to absorb before adding more.

7. Continue until the rice is creamy and tender, about 18–20 minutes.

8. Stir in Parmesan cheese, season with salt and pepper, and serve immediately.

There's no better combination than chicken and mushrooms for risotto. The chicken adds extra protein to the dish.

Ingredients:

- 1 cup Arborio rice

- 4 cups chicken broth

- 2 tablespoons olive oil

- 1 onion, chopped

- 1 cup cooked chicken, diced

- 2 cups sliced mushrooms

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Keep the chicken broth warm in a saucepan over low heat.

2. In a large, deep pan, heat olive oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.

3. Add the mushrooms and cook for 6–7 minutes until browned and fragrant.

4. Stir in the rice and cook for 2 minutes, coating each grain well.

5. Add the broth gradually, one ladle at a time, stirring regularly and waiting for each addition to absorb before adding more.

6. When the rice is halfway cooked, stir in the cooked chicken so it heats through while the risotto finishes cooking.

7. Continue adding broth and stirring until the rice is tender and creamy.

8. Stir in Parmesan cheese, season with salt and pepper, and serve while hot.

Pumpkin risotto is sweet, creamy, and perfect for autumn. The pumpkin adds a golden color and gentle sweetness.

Ingredients:

- 1 cup Arborio rice

- 4 cups vegetable broth

- 2 tablespoons butter

- 1 onion, chopped

- 1 1/2 cups cooked pumpkin puree

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Keep the vegetable broth warm in a saucepan over low heat.

2. In a large pan, melt the butter and cook the onion for about 5 minutes until soft and translucent.

3. Stir in the rice and cook for 2 minutes to coat the grains.

4. Begin adding the warm broth one ladle at a time, stirring often and letting it absorb before adding more.

5. When the rice is halfway cooked, stir in the pumpkin puree and mix until smooth and evenly combined.

6. Continue adding broth until the rice is tender and creamy, about 18–20 minutes total.

7. Stir in Parmesan cheese, season with salt and pepper, and serve immediately for the best flavor.