Creamy, Dreamy Risotto Recipes

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Saffron Risotto with Butternut Squash

According to Ina, the key to perfect risotto is carefully timing the addition of chicken stock. To make sure she doesn’t add the stock too fast or too slow, she pours in a ladle at a time, which ensures that all the rice cooks evenly.

Get the Recipe:Saffron Risotto with Butternut Squash

The Best Risotto

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We’ve tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

Get the Recipe:The Best Risotto

Vegan Saffron Risotto

Inspired by the flavors of bouillabaisse (the Provencal seafood stew), this creamy, saffron-hued risotto is a special occasion dish for vegans, vegetarians and even meat eaters. Ingredients high in umami (the savory fifth taste), like tomato paste, soy sauce and canned tomatoes, add depth; nutritional yeast adds a bit of a cheesy taste. Make the stock ahead of time, and rewarm it when you’re ready to make the dish.

Get the Recipe:Vegan Saffron Risotto

Red Wine Risotto with Peas

Giada proves that risotto is easier to make than you think. Red wine adds a rich, robust flavor and add in frozen peas right at the end for a quick hit of freshness.

Get the Recipe:Red Wine Risotto with Peas

Easy Parmesan “Risotto”

The preparation for Ina’s parmesan risotto is nearly effortless. Her trick is to cook the Arborio rice with chicken stock in a Dutch oven. This method of long, slow cooking, eliminates the need for constant stirring, which you’ll find with most stovetop risotto recipes.

Get the Recipe:Easy Parmesan “Risotto”

Mushroom and Pancetta Risotto

Pancetta is a great add-in for creamy, comforting risotto. It has a flavor that is similar to bacon but it isn’t smoky — which means it won’t overwhelm the more delicate flavors in this dish.

Get the Recipe:Mushroom and Pancetta Risotto

Risotto with Parmesan and Lemon

In honor of the special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here’s what Geoffrey Zakarian’s daughter, Anna, had to say about this risotto dish: “Risotto is sort of our family tradition. It’s so creamy, it melts in my mouth.”

Get the Recipe:Risotto with Parmesan and Lemon

Almond Arancini

Leftover risotto is combined with toasted almonds and mozzarella cheese and fried in olive oil to make crunchy rice balls with a gooey cheese center served with marinara for dipping.

Get the Recipe:Almond Arancini

Slow Cooker Mushroom Barley Risotto

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Get the Recipe:Slow-Cooker Mushroom Barley Risotto

Instant Pot Shrimp Risotto

If you think your Instant Pot is only good for soups and stews, think again. Achieve the taste of slow-cooked risotto that taste like you’ve been attending to for half an hour, without ever stirring. Your Instant Pot does all the hard work and you can take the credit for a restaurant-worthy meal that takes almost no effort.

Get the Recipe:Instant Pot Shrimp Risotto

Spring Green Risotto

Ina says, “For this recipe, I start with sauteed leeks and fennel, then add Arborio rice, white wine and simmering chicken stock, gradually adding more stock as the rice cooks. A quick addition of lemon zest, lemon juice, mascarpone, Parmesan cheese and fresh chives, and you’ve got a delicious dinner the whole family will love. Once you’ve made this recipe a few times and you have the technique down, risotto will be easy to whip up after a busy day. Just turn on some good music, pour a glass of wine and unwind as you stir.”

Get the Recipe:Spring Green Risotto

Fontina Risotto with Chicken

Flavor this creamy risotto with a healthy helping of Parmigiano-Reggiano and fontina cheese, then top with chopped deli-smoked chicken for a decadent one-dish meal. Bonus: Use the leftovers the next day for crispy risotto cakes (see next slide).

Get the Recipe:Fontina Risotto with Chicken

Risotto Cakes with Mixed Greens

Make the most of your leftover risotto by turning it into crispy, creamy cakes, for a quick meal that requires almost no prep.

Get the Recipe:Risotto Cakes with Mixed Greens

Risotto Scampi Fra Diavolo

In this spicy dish, Jeff simmers the Arborio rice with crushed red pepper flakes, diced tomatoes, chicken stock and garlic. One cooked, he mixes the risotto with butter, fresh parsley and sautéed shrimp.

Get the Recipe:Risotto Scampi Fra Diavolo

Risotto with Yogurt and Peas

Make the most of your fridge staples with this yummy risotto. Greek yogurt adds tons of creaminess while frozen peas lend a pop of color.

Get the Recipe:Risotto With Yogurt and Peas

Broccoli-Cheddar Oven Risotto

Broccoli and cheddar are a surefire combination, especially in a creamy, delicious risotto. Baking the dish, as opposed to cooking on the stove, saves you from constant stirring — you can use that time to open a bottle of wine, instead.

Get the Recipe:Broccoli-Cheddar Oven Risotto

Roasted Cauliflower Risotto

Oven-roasted cauliflower is a hearty addition to decadent risotto with fontina cheese and sliced almonds.

Get the Recipe:Roasted Cauliflower Risotto

Risotto with Mascarpone and Prosciutto

Melt in creamy mascarpone cheese and delicate prosciutto for your most luxurious risotto yet.

Get the Recipe:Risotto With Mascarpone and Prosciutto

Grilled Corn Risotto

Geoffrey’s risotto uses corn two ways: The cobs flavor the stock that he uses to cook the rice, and grilled kernels are folded in at the end for a fresh, summery take on this classic dish.

Get the Recipe:Grilled Corn Risotto

Shrimp Risotto

Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color.

Get the Recipe:Shrimp Risotto

Mock Risotto

A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.

Get the Recipe:Mock Risotto

Microwave Mushroom Risotto

Here is a risotto that doesn’t demand you spend 30 minutes stirring a hot pot. We start with an earthy broth made with dried mushrooms, then add fresh mushrooms and Arborio rice. One stir and, minutes later, you’ll have the easiest, creamiest risotto imaginable.

Get the Recipe:Microwave Mushroom Risotto

Shrimp with Whole Grain Corn-Oat Risotto

If shrimp and grits are your kind of comfort food, then this whole-grain version is right up your alley. We use steel-cut oats instead of Arborio rice and follow the classic risotto technique of adding hot stock in batches. Constant stirring helps coax the starch out of the oats for creaminess.

Get the Recipe:Shrimp with Whole Grain Corn-Oat Risotto

Instant Pot Mushroom Risotto

An easy way to achieve an elegant meal in no time is cooking your risotto in the Instant Pot! This recipe calls for leeks, mushrooms, white wine and minimal stirring.

Get the Recipe:Instant Pot Mushroom Risotto

Risotto Stuffed Peppers and Zucchini

Rachael says, “the risotto is delicious stuffed in either peppers or squash so keep that in mind if one looks better than the other at the market. Also, the zucchini can be mixed with small firm yellow squash rather than red peppers.”

Get the Recipe:Risotto Stuffed Peppers and Zucchini

Dirty Risotto

Italy meets the American South in Giada’s version of risotto. For an Italian twist on dirty rice, she uses pancetta, spicy Italian sausage and freshly grated Parmesan.

Get the Recipe:Dirty Risotto

Risotto with Asparagus

Waste not, want not with this easy recipe. The asparagus bottoms, which are typically tossed out, are used to make a flavorful broth for cooking the rice. Fresh lemon and lemon zest add a delicate touch of citrus to the risotto.

Get the Recipe:Risotto with Asparagus

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