22 Creamy Vegetarian Risotto Recipes Delight

Kickstart your culinary adventure with our collection of 22 Creamy Vegetarian Risotto Recipes Delight! Whether you’re craving a quick weeknight dinner or a comforting bowl of seasonal goodness, these recipes promise to satisfy. Perfect for home cooks across North America, each dish is a testament to how simple ingredients can transform into extraordinary meals. Ready to stir up some magic? Let’s dive into the creamy, dreamy world of risotto!

Mushroom and Spinach Risotto

Every time I think about comfort food, my mind immediately goes to a creamy, hearty risotto. There’s something about the way the rice slowly absorbs the broth, creating this luxurious texture that’s just unbeatable. Today, I’m sharing my go-to Mushroom and Spinach Risotto recipe, a dish that’s as nutritious as it is comforting.

Ingredients

• 1 1/2 cups Arborio rice (don’t substitute with regular rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 2 tbsp unsalted butter (divided)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button work great)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and pepper (adjust to taste)

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the sliced mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
5. Mix in the Arborio rice, stirring to coat each grain with the oil and butter, for about 2 minutes.
6. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
7. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
8. After about 18 minutes, when the rice is al dente, stir in the chopped spinach and cook until wilted.
9. Remove from heat and stir in the remaining 1 tbsp butter and Parmesan cheese. Season with salt and pepper to taste.

Out of all the risottos I’ve made, this one stands out for its earthy mushrooms and vibrant spinach. The creaminess of the rice pairs perfectly with a crisp white wine, making it an ideal dish for a cozy night in. Try topping it with extra Parmesan and a drizzle of truffle oil for an extra touch of luxury.

Butternut Squash Risotto

Sometimes, the best dishes come from the simplest ingredients, and this Butternut Squash Risotto is no exception. I remember the first time I made it; the kitchen was filled with such a comforting aroma that my family knew dinner was going to be special before they even saw the dish.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 cup Arborio rice
• 4 cups chicken or vegetable stock, kept warm on the stove
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, adjust to taste
• Fresh sage leaves for garnish (optional)

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the butternut squash cubes to the skillet. Cook, stirring occasionally, until they begin to soften, about 8 minutes.
3. Stir in the Arborio rice, making sure each grain is coated with oil. Toast the rice for 2 minutes until it becomes slightly translucent around the edges.
4. Pour in the white wine (if using) and stir until it is fully absorbed by the rice.
5. Begin adding the warm stock, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is creamy and al dente, remove the skillet from the heat. Stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.
7. Let the risotto rest for 2 minutes before serving. Garnish with fresh sage leaves and extra Parmesan cheese if desired.

You’ll love the creamy texture of this risotto, with the sweet butternut squash adding a lovely contrast. For an extra touch, serve it in hollowed-out butternut squash halves for a stunning presentation.

Asparagus and Pea Risotto

Unbelievably creamy and packed with spring flavors, this Asparagus and Pea Risotto is my go-to dish when I want something comforting yet fresh. I remember the first time I made it; the vibrant green of the peas and asparagus against the creamy rice was a sight to behold, and the taste? Absolutely divine.

Ingredients

• 1 cup Arborio rice (don’t substitute with regular rice)
• 4 cups vegetable broth (keep warm on the stove)
• 1/2 cup dry white wine (or substitute with more broth)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (tough ends discarded)
• 1 cup fresh peas (frozen works too, no need to thaw)
• 1 small onion, finely chopped
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp olive oil
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Arborio rice to the pan. Stir to coat the rice with oil and toast slightly for 2 minutes, until the edges become translucent.
3. Pour in the white wine, stirring constantly until the wine is fully absorbed. This deglazes the pan and adds depth to the risotto’s flavor.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
5. After about 15 minutes, add the asparagus and peas to the risotto. Continue adding broth and stirring until the rice is al dente and the vegetables are tender.
6. Remove the pan from the heat. Stir in the butter and Parmesan cheese until the risotto becomes creamy. Season with salt and pepper to taste.
7. Let the risotto rest for 2 minutes before serving. This allows it to thicken slightly.

Serve this risotto with an extra sprinkle of Parmesan on top for a salty, umami kick. The texture should be creamy yet each grain of rice distinct, with the asparagus and peas adding a delightful crunch. Perfect for a cozy dinner that still feels light and springy.

Sun-Dried Tomato and Basil Risotto

Nothing beats the comforting embrace of a creamy risotto, especially when it’s infused with the vibrant flavors of sun-dried tomatoes and fresh basil. I remember the first time I tried making this dish; it was a chilly evening, and I was craving something that would warm both my kitchen and my soul. This recipe has since become my go-to for impressing dinner guests or treating myself to a little culinary luxury.

Ingredients

• 1 cup Arborio rice (the key to that perfect creamy texture)
• 4 cups chicken or vegetable broth (keep it warm on the stove)
• 1/2 cup sun-dried tomatoes, chopped (packed in oil for extra flavor)
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• 1/2 cup grated Parmesan cheese (the fresher, the better)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 cup dry white wine (optional, but adds depth)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. In a large saucepan, heat the broth over medium heat until it simmers, then reduce the heat to low to keep it warm.
2. In a separate large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
3. Add the Arborio rice to the pot, stirring to coat each grain in the butter mixture, about 1 minute. This step, called ‘toasting,’ enhances the rice’s nutty flavor.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes. The alcohol cooks off, leaving behind a rich flavor.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes total. Tip: Patience is key here for that signature creamy texture.
6. When the rice is al dente and the mixture is creamy, stir in the sun-dried tomatoes, basil, and Parmesan cheese. Season with salt and pepper to taste. Tip: The risotto should flow slowly when you tilt the pot—this is the perfect consistency.
7. Remove from heat and let it sit for 2 minutes to thicken slightly before serving.

Final thoughts: This risotto is a symphony of textures and flavors—creamy rice punctuated by the chewy sun-dried tomatoes and the fresh pop of basil. For an extra touch of elegance, serve it with a drizzle of basil oil and a sprinkle of Parmesan on top.

Roasted Garlic and Kale Risotto

Just last week, I found myself staring at a bunch of kale in my fridge, wondering how to turn it into something comforting yet sophisticated. That’s when I remembered this Roasted Garlic and Kale Risotto recipe, a dish that perfectly balances earthy flavors with creamy texture. It’s become my go-to for impressing dinner guests or treating myself on a quiet night.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 bunch kale, stems removed and leaves chopped (about 2 cups packed)
• 3 tbsp olive oil (or any neutral oil)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 whole head of garlic (for roasting)
• 1 small onion, finely diced
• 1/2 cup dry white wine (optional, but adds depth)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pan, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the Arborio rice to the pan, stirring to coat each grain in oil, and toast for 2 minutes until slightly translucent at the edges.
4. Pour in the white wine (if using) and stir until fully absorbed. Tip: The wine should sizzle upon contact—this means your pan is at the right temperature.
5. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, stir in the roasted garlic (squeezed from its skin), chopped kale, and Parmesan cheese. Cook for another 2 minutes until the kale is wilted. Tip: If the risotto seems too thick, loosen it with a bit more broth.
7. Season with salt and pepper to taste. Tip: Always taste before serving to adjust seasoning.

Creamy, with a punch of garlic and the slight bitterness of kale, this risotto is a textural dream. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a restaurant-worthy finish at home.

Caramelized Onion and Thyme Risotto

Kind of like that cozy sweater you reach for when the weather turns, this Caramelized Onion and Thyme Risotto is my go-to comfort dish. There’s something magical about the way the onions sweeten and the thyme infuses the rice with its earthy aroma—it’s a dish that feels like a hug in a bowl.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 2 large onions, thinly sliced (yellow or white work best)
• 1 cup Arborio rice (don’t substitute for other types)
• 4 cups chicken or vegetable stock, kept warm (low-sodium preferred)
• 1/2 cup dry white wine (optional, but adds depth)
• 2 tbsp fresh thyme leaves (or 1 tbsp dried)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (for a richer finish)
• Salt and pepper to taste (adjust as you go)

Instructions

1. Heat olive oil in a large, deep skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 25 minutes until deeply caramelized. Tip: Lower the heat if they’re browning too quickly.
2. Add the Arborio rice to the skillet with the onions. Stir to coat the rice in the oil and onion mixture, about 2 minutes, until the edges of the rice become slightly translucent.
3. Pour in the white wine, if using, and stir until fully absorbed. This deglazes the pan and adds flavor.
4. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the stock warm to maintain even cooking.
5. When the rice is al dente and the mixture is creamy, stir in the thyme, Parmesan, and butter. Season with salt and pepper to taste. Tip: The risotto should flow slowly when tipped—it will thicken as it sits.

Gorgeously creamy with a sweet and savory depth from the onions, this risotto is a testament to the power of patience. Serve it with a sprinkle of extra Parmesan and a glass of the wine you used in the recipe for a truly harmonious meal.

Artichoke and Lemon Risotto

This Artichoke and Lemon Risotto is a dish that reminds me of spring evenings when I crave something creamy yet bright. The combination of tender artichokes and zesty lemon brings a refreshing twist to the classic risotto, making it a perfect dish for those who love a bit of tang in their meals.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1/2 cup dry white wine (optional, but adds depth)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and quartered
• Zest and juice of 1 lemon (adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter
• 2 tbsp olive oil (or any neutral oil)
• Salt and freshly ground black pepper (to taste)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pan, stirring to coat each grain with the oil and butter mixture. Toast the rice for 2 minutes until the edges become slightly translucent.
4. Pour in the white wine, if using, and stir until the liquid is fully absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the broth, stir in the artichoke hearts, lemon zest, and juice. Continue adding broth as before.
7. Once the rice is al dente and the risotto has a creamy consistency, remove from heat. Stir in the remaining 1 tbsp butter and Parmesan cheese. Season with salt and pepper to taste.
8. Let the risotto rest for 2 minutes before serving. Garnish with fresh parsley and extra Parmesan cheese if desired.

Enjoy this Artichoke and Lemon Risotto as a main dish or a sophisticated side. The creamy texture paired with the bright flavors of lemon and artichoke makes it a standout dish that’s sure to impress. For an extra touch, serve with a drizzle of high-quality olive oil and a sprinkle of lemon zest on top.

Pumpkin and Sage Risotto

Just when I thought I couldn’t love risotto any more, pumpkin and sage came into my life and changed everything. There’s something about the creamy texture of the rice paired with the earthy sweetness of pumpkin and the aromatic hint of sage that makes this dish a fall favorite in my kitchen.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 cup pumpkin puree (homemade or canned)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup dry white wine (optional, but adds depth)

Instructions

1. In a large pan, melt 1 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and chopped sage, cooking for another minute until fragrant.
3. Stir in the Arborio rice, coating it with the butter and onion mixture, and toast for 2 minutes.
4. Pour in the white wine (if using) and cook until it’s mostly absorbed, about 2 minutes.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
6. After about 15 minutes, stir in the pumpkin puree, salt, and pepper. Continue adding broth until the rice is creamy and al dente, about 5 more minutes.
7. Remove from heat and stir in the remaining 1 tbsp butter and Parmesan cheese. Let it sit for 2 minutes to thicken.
8. Serve hot, garnished with extra Parmesan and a sprinkle of fresh sage.

Perfectly creamy with a hint of sweetness from the pumpkin and a savory note from the sage, this risotto is a comforting bowl of autumn. Try topping it with crispy sage leaves or a drizzle of balsamic glaze for an extra touch of elegance.

Beetroot and Goat Cheese Risotto

Oh, the joys of discovering a dish that’s as vibrant in color as it is in flavor! That’s exactly what happened when I first tried making Beetroot and Goat Cheese Risotto. It’s a dish that turns the humble risotto into a showstopper, perfect for when you want to impress or simply treat yourself to something special.

Ingredients

• 1 cup Arborio rice (the key to creamy risotto)
• 2 medium beetroots, peeled and grated (for that stunning pink hue)
• 4 cups vegetable stock, kept warm (homemade or store-bought)
• 1/2 cup dry white wine (optional, but adds depth)
• 1 small onion, finely chopped (the flavor base)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup goat cheese, crumbled (plus extra for garnish)
• 2 tbsp butter (for that luxurious finish)
• Salt and pepper (adjust to taste)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the grated beetroot and cook for another 3 minutes, until slightly softened.
3. Add the Arborio rice to the pan, stirring to coat each grain in oil and toast slightly, about 2 minutes.
4. Pour in the white wine, if using, and cook until the liquid has mostly evaporated.
5. Begin adding the warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is creamy and al dente, remove from heat. Stir in the butter and half of the goat cheese until melted and well combined.
7. Season with salt and pepper to taste. Tip: The beetroot can vary in sweetness, so adjust seasoning accordingly.
8. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Final thoughts: This risotto is a masterpiece of creamy texture with the earthy sweetness of beetroot balanced by the tangy goat cheese. Serve it with a sprinkle of extra goat cheese on top and a side of crisp green salad for a complete meal that’s as beautiful as it is delicious.

Wild Mushroom and Truffle Risotto

Just last weekend, I found myself wandering through the farmers’ market, drawn to the earthy aroma of wild mushrooms. It reminded me of the cozy, comforting bowls of risotto my grandmother used to make, inspiring today’s dish. This Wild Mushroom and Truffle Risotto is a luxurious yet approachable recipe that brings a touch of elegance to any dinner table.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp truffle oil (adjust to taste)
• 1/2 lb wild mushrooms, sliced (a mix adds complexity)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper (to taste)

Instructions

1. In a large pan, heat 1 tbsp butter over medium heat. Add the onions and garlic, sautéing until translucent, about 3 minutes.
2. Add the wild mushrooms to the pan. Cook until they release their moisture and start to brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in the Arborio rice, coating it with the butter and mushroom mixture. Toast the rice for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until fully absorbed. Tip: This step deglazes the pan, adding flavor to the risotto.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining butter, Parmesan cheese, and truffle oil. Season with salt and pepper to taste. Tip: The risotto should flow slowly when tipped—this is the perfect consistency.

Every bite of this risotto is a harmony of creamy rice, earthy mushrooms, and the luxurious hint of truffle. Serve it in warm bowls, garnished with extra Parmesan and a drizzle of truffle oil for an extra touch of decadence.

Zucchini and Mint Risotto

Mmm, there’s something truly magical about the combination of zucchini and mint in a creamy risotto. It’s a dish that brings back memories of summer dinners in my grandma’s garden, where the zucchini was always fresh and the mint grew wild. This recipe is my modern twist on those cherished flavors, perfect for a cozy night in or impressing guests at your next dinner party.

Ingredients

• 1 1/2 cups Arborio rice (the key to creamy risotto)
• 4 cups chicken or vegetable broth (keep it warm on the stove)
• 1 medium zucchini, diced (about 1 1/2 cups)
• 1/4 cup fresh mint leaves, finely chopped (plus extra for garnish)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. In a large saucepan, heat the broth over medium heat until it simmers, then reduce the heat to low to keep it warm.
2. In a separate large, heavy-bottomed pot, melt 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the Arborio rice to the pot, stirring to coat each grain with butter, and toast for 1-2 minutes until slightly translucent at the edges.
4. Pour in the white wine (if using), stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the broth, stir in the diced zucchini. Tip: The zucchini should be tender but still slightly firm to the bite.
7. Once the rice is al dente and the risotto is creamy, remove from heat. Stir in the remaining 1 tbsp butter, Parmesan cheese, and chopped mint. Season with salt and pepper to taste.
8. Let the risotto rest for 2 minutes before serving. This allows the flavors to meld beautifully.

This zucchini and mint risotto is luxuriously creamy with a refreshing burst of mint in every bite. Try serving it with a sprinkle of extra Parmesan and mint leaves on top for a visually stunning dish that’s as delicious as it is beautiful.

Eggplant and Tomato Risotto

Sometimes, the best dishes come from the simplest ingredients, and this Eggplant and Tomato Risotto is no exception. I remember the first time I made it; the kitchen was filled with such an inviting aroma that my neighbors popped by to ask what was cooking!

Ingredients

• 1 large eggplant, diced (about 2 cups)
• 2 cups Arborio rice
• 4 cups vegetable broth, kept warm (homemade or store-bought)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp fresh basil, chopped (optional for garnish)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the diced eggplant to the pan. Cook, stirring occasionally, until the eggplant is soft and slightly browned, about 8 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with oil. Toast the rice for 2 minutes until slightly translucent around the edges.
4. Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until each ladle is almost fully absorbed before adding the next. This process should take about 20 minutes.
5. Once the rice is al dente and the broth is absorbed, stir in the diced tomatoes, Parmesan cheese, salt, and pepper. Cook for an additional 2 minutes to heat through.
6. Remove from heat and let the risotto sit for 2 minutes. This allows the flavors to meld together beautifully.
7. Garnish with fresh basil and extra Parmesan cheese before serving.

Just like that, you’ve got a creamy, comforting risotto with the perfect balance of tangy tomatoes and earthy eggplant. Serve it with a crisp white wine for an extra touch of elegance.

Sweet Corn and Basil Risotto

Unbelievably creamy and bursting with the fresh flavors of summer, this Sweet Corn and Basil Risotto is my go-to dish when I want something comforting yet vibrant. I remember the first time I made it; the aroma of sweet corn and fresh basil filled my kitchen, instantly lifting my spirits.

Ingredients

• 1 cup Arborio rice (don’t substitute with regular rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1.5 cups sweet corn kernels (fresh or frozen)
• 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
• 1/2 cup grated Parmesan cheese (adjust to taste)
• 2 tbsp unsalted butter
• Salt and pepper (adjust to taste)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Stir in the Arborio rice, coating it well with the oil, onion, and garlic mixture. Toast the rice for 2 minutes, stirring constantly.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes.
5. Halfway through adding the broth, stir in the sweet corn kernels. Tip: If using frozen corn, no need to thaw it first.
6. Once the rice is creamy and al dente, remove the pan from the heat. Stir in the chopped basil, Parmesan cheese, and butter. Season with salt and pepper to taste. Tip: The risotto should have a loose, creamy consistency. If it’s too thick, add a bit more broth.

You’ll love the creamy texture of this risotto, with the sweet pops of corn and the fresh, aromatic basil. Serve it with a sprinkle of extra Parmesan and basil leaves on top for a beautiful presentation.

Red Pepper and Smoked Paprika Risotto

Back when I first stumbled upon the magic of risotto, it was a chilly evening, and I was craving something creamy yet vibrant. That’s when I decided to experiment with red peppers and smoked paprika, and oh boy, was it a game-changer! This dish has since become my go-to comfort food, perfect for those nights when you want something a little fancy but totally doable.

Ingredients

• 1 cup Arborio rice (don’t substitute, it’s key for creaminess)
• 4 cups chicken or vegetable broth (keep it warm on the stove)
• 1 large red bell pepper, finely diced (for a sweet, slightly charred flavor)
• 1 tbsp smoked paprika (adjust to taste, but it’s the star here)
• 1/2 cup dry white wine (or substitute with more broth if preferred)
• 1 small onion, finely chopped (yellow or white works best)
• 2 cloves garlic, minced (fresh is always better)
• 3 tbsp olive oil (or any neutral oil)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (for that rich finish)
• Salt and freshly ground black pepper (to taste, but don’t skimp)

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering.
2. Add the chopped onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red pepper, cooking for another 3 minutes until the pepper softens.
4. Sprinkle in the smoked paprika, stirring quickly to coat the vegetables and toast the spice slightly, about 30 seconds.
5. Add the Arborio rice, stirring to toast the grains until they’re slightly translucent around the edges, about 2 minutes.
6. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
7. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
8. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese and butter until melted and fully incorporated.
9. Season with salt and freshly ground black pepper to taste.

Kick back and admire your creation—the risotto should be luxuriously creamy, with the smoky paprika and sweet red pepper playing off each other beautifully. Serve it straight from the skillet for a rustic touch, or plate it up with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bite.

Leek and White Wine Risotto

Just last week, I found myself staring at a bunch of leeks in my fridge, wondering how to turn them into something comforting yet elegant. That’s when I decided to whip up this Leek and White Wine Risotto, a dish that’s as soothing to make as it is to eat. The slow stirring and gradual absorption of flavors remind me why risotto is my go-to for a mindful cooking session.

Ingredients

• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 large leek, white and light green parts only, thinly sliced (about 1 cup)
• 1 cup Arborio rice (no substitutes for that perfect creamy texture)
• 1/2 cup dry white wine (something you’d drink, as the flavor concentrates)
• 4 cups chicken or vegetable stock, kept warm on the stove (low sodium preferred)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. In a large, heavy-bottomed pan, melt the butter over medium heat until foamy.
2. Add the sliced leeks and a pinch of salt, sautéing until soft and translucent, about 5 minutes. Tip: Don’t let them brown to keep the risotto’s delicate flavor.
3. Stir in the Arborio rice, coating each grain with butter, and toast for 1-2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until fully absorbed. Tip: The wine should sizzle upon contact—this means your pan is at the right temperature.
5. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the stock warm to maintain even cooking temperature.
6. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese and season with salt and pepper to taste.

Now, this risotto is a masterpiece of creamy texture with a subtle, sweet leek flavor enhanced by the white wine’s acidity. Serve it in shallow bowls, topped with extra Parmesan and a drizzle of olive oil for a touch of luxury. Not only does it make for a stunning presentation, but each spoonful is a reminder of the simple pleasures in life.

Broccoli and Cheddar Risotto

Finally, a dish that combines the comfort of creamy risotto with the wholesome goodness of broccoli and the sharp tang of cheddar. It’s a recipe that came to me on a chilly evening when I was craving something hearty yet not too heavy, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup Arborio rice (the key to creamy risotto)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups broccoli florets, chopped into small pieces
• 1 cup sharp cheddar cheese, grated (adjust to taste)
• 1/4 cup Parmesan cheese, grated (for that extra umami)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the Arborio rice, ensuring each grain is coated with oil, and toast lightly for 2 minutes.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes.
5. Halfway through adding the broth, stir in the chopped broccoli florets. They should cook until tender but still bright green.
6. Once the rice is al dente and the broccoli is cooked, remove the pan from heat. Stir in the grated cheddar and Parmesan cheeses until melted and creamy.
7. Season with salt and pepper to taste. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Kindly note how the risotto achieves a perfect balance between creamy and chewy, with the broccoli adding a fresh crunch. For an extra touch, top with a sprinkle of crispy fried onions or serve alongside a crisp white wine.

Cauliflower and Almond Risotto

Finally, a risotto that won’t leave you feeling weighed down! I stumbled upon this Cauliflower and Almond Risotto recipe during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since. It’s creamy, nutty, and has that comforting risotto texture without all the heaviness.

Ingredients

• 1 medium head cauliflower, riced (about 4 cups)
• 1/2 cup sliced almonds, toasted (for extra crunch)
• 3 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm (low-sodium preferred)
• 1/2 cup grated Parmesan cheese (adjust to taste)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for another 30 seconds, until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Stir in the riced cauliflower and cook for 5 minutes, stirring occasionally, until it starts to soften.
4. Begin adding the warm vegetable broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next. This process should take about 20 minutes. Tip: Keeping the broth warm helps maintain an even cooking temperature.
5. Once all the broth is absorbed and the cauliflower is tender, stir in the toasted almonds and Parmesan cheese. Season with salt and pepper to taste. Tip: Toasting the almonds beforehand enhances their flavor and adds a nice crunch.
6. Garnish with fresh parsley before serving.

Serve this risotto hot, and watch as the creamy texture and rich flavors win over even the most skeptical diners. It’s perfect as a main dish or a sophisticated side to grilled chicken or fish.

Fennel and Orange Risotto

Having just returned from a farmers’ market with arms full of fresh fennel and the juiciest oranges I’ve ever seen, I knew exactly what to make for dinner. This Fennel and Orange Risotto is a creamy, dreamy dish that perfectly balances the anise-like flavor of fennel with the bright, citrusy notes of orange, creating a symphony of flavors that’s both comforting and refreshing.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 small fennel bulb, finely chopped (reserve some fronds for garnish)
• 1/2 cup onion, finely diced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional, but recommended for depth of flavor)
• 4 cups chicken or vegetable stock, kept warm on the stove
• 1 large orange, zested and juiced (about 1/4 cup juice)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large, deep skillet over medium heat. Add the chopped fennel and onion, sautéing until soft and translucent, about 5 minutes.
2. Stir in the Arborio rice, coating it well with the oil and vegetables, and toast for 1-2 minutes until the edges of the rice become slightly translucent.
3. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
4. Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. Once the rice is creamy and al dente, remove from heat. Stir in the orange zest, orange juice, Parmesan cheese, and butter. Season with salt and pepper to taste.
6. Let the risotto rest for 2 minutes before serving to allow the flavors to meld together beautifully.

Now, this risotto is a masterpiece of textures—creamy yet with a slight bite from the al dente rice, and the orange adds a surprising burst of freshness. Serve it garnished with fennel fronds and extra Parmesan for a dish that’s as beautiful as it is delicious.

Spinach and Ricotta Risotto

Zesty flavors and creamy textures define this Spinach and Ricotta Risotto, a dish that’s become a staple in my kitchen for its simplicity and elegance. I remember the first time I whipped this up on a lazy Sunday; it was love at first bite, and now, it’s my go-to for impressing guests or treating myself.

Ingredients

• 1 cup Arborio rice (don’t substitute for other types)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh spinach, roughly chopped (packed)
• 1/2 cup ricotta cheese (full-fat for creaminess)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper to taste (start with 1/4 tsp salt)
• 1 tbsp butter (for finishing)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 3 minutes.
2. Add the garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Stir in the Arborio rice, coating it well with the oil and onion mixture, for about 2 minutes until the edges become slightly translucent.
4. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
5. When the rice is al dente and the broth is mostly absorbed, stir in the spinach until wilted, about 2 minutes.
6. Remove from heat. Stir in the ricotta, Parmesan, and butter until the risotto is creamy. Season with salt and pepper to taste.
7. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Delightfully creamy with a slight bite from the al dente rice, this risotto is a testament to how simple ingredients can create something extraordinary. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into its velvety texture.

Parsnip and Rosemary Risotto

Having just discovered the magic of parsnips in my weekly farmers’ market haul, I was inspired to create something that highlights their sweet, earthy flavor. This Parsnip and Rosemary Risotto is my latest comfort food obsession, blending creamy Arborio rice with the subtle spice of rosemary and the natural sweetness of parsnips. It’s the kind of dish that feels both indulgent and wholesome, perfect for those chilly evenings when you need a little warmth.

Ingredients

• 1 cup Arborio rice (the key to that creamy texture)
• 2 medium parsnips, peeled and diced (about 1.5 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped (dried works in a pinch)
• 4 cups vegetable broth, kept warm (homemade or store-bought)
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp unsalted butter
• Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and a pinch of salt, sautéing until translucent, about 5 minutes.
2. Stir in the garlic and rosemary, cooking for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add the diced parsnips and Arborio rice, stirring to coat them in the oil and toast the rice slightly, about 2 minutes.
4. Pour in the white wine, if using, and stir until it’s mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the broth warm to maintain even cooking temperature.
6. Once the rice is creamy and al dente, remove from heat. Stir in the Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste. Tip: The risotto should be slightly loose; it’ll thicken as it sits.

Buttery and rich, this risotto has a delightful contrast between the creamy rice and the tender, sweet parsnips. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a touch of elegance, or alongside a crisp green salad to cut through the richness.

Celery Root and Apple Risotto

Waking up to the crisp air of late summer mornings always puts me in the mood for something warm and comforting, yet with a hint of freshness. That’s how I stumbled upon this Celery Root and Apple Risotto, a dish that perfectly bridges the gap between summer’s lightness and the cozy warmth we start craving as the season shifts.

Ingredients

• 1 cup Arborio rice (the key to creamy risotto)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 medium celery root, peeled and diced (about 2 cups)
• 1 large apple, peeled and diced (Fuji or Honeycrisp work well)
• 1 small onion, finely chopped
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large saucepan, heat the butter over medium heat until melted. Add the onion and sauté until translucent, about 3 minutes.
2. Add the diced celery root and apple to the pan. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
3. Stir in the Arborio rice, coating it well with the butter and vegetables. Toast the rice for 2 minutes until it becomes slightly translucent around the edges.
4. Pour in the white wine, if using, and cook until the liquid is mostly absorbed, about 2 minutes.
5. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Let the risotto rest for 2 minutes before serving. Garnish with fresh parsley and extra Parmesan cheese.

You’ll love the creamy texture of this risotto, punctuated by the subtle sweetness of apple and the earthy notes of celery root. Serve it as a main dish with a side of roasted vegetables, or as a sophisticated side to grilled chicken or fish.

Lentil and Vegetable Risotto

Last week, I found myself staring into my pantry, wondering what to make with the half-empty bag of lentils and assorted veggies. That’s when this Lentil and Vegetable Risotto was born—a comforting, hearty dish that’s become a new favorite in my household.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 1/2 cup green lentils, rinsed
• 4 cups vegetable broth, kept warm (low-sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, and bell peppers work well), diced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 3 minutes.
2. Add the garlic and cook for another 30 seconds, stirring constantly to prevent burning.
3. Stir in the Arborio rice and lentils, coating them well with the oil and onion mixture.
4. Pour in 1 cup of warm vegetable broth, stirring frequently until the liquid is mostly absorbed.
5. Add the mixed vegetables, salt, and pepper. Continue adding broth, 1 cup at a time, stirring often and allowing each addition to be absorbed before adding the next. This process should take about 25 minutes.
6. Once the rice and lentils are tender and the mixture is creamy, remove from heat. Tip: The risotto should be slightly al dente, not mushy.
7. Let it sit for 2 minutes before serving to allow the flavors to meld. Tip: Stirring in a little extra broth before serving can loosen the risotto if it’s too thick.
8. Serve hot, garnished with grated Parmesan cheese if desired. Tip: For a vegan version, skip the cheese or use a plant-based alternative.

Finally, this risotto is a delightful mix of creamy and hearty, with the lentils adding a wonderful texture. I love serving it with a side of crusty bread to soak up any extra broth, making it a meal that’s both satisfying and simple to put together.

Conclusion

Brimming with variety, our roundup of 22 creamy vegetarian risotto recipes offers something for every palate, from classic flavors to innovative twists. We hope these dishes inspire your next cozy meal. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to Pinterest for easy access. Happy cooking!

Bella Bacinos