14 Risotto Recipes So Creamy and Cozy They Feel Like a Warm Hug

Risotto has a reputation for being fussy, but it is really just rice, broth and a little patience. As you stir, the rice releases starch and turns silky and creamy, with no heavy cream needed. Also, it is a great way to use up vegetables, leftover chicken or a handful of shrimp. So we picked our favorite risotto recipes, from classic mushroom to golden pumpkin and an easy oven baked version. Pour a little broth, grab a wooden spoon and let us get stirring..

Creamy Mushroom Risotto

Mushroom risotto is the classic that wins everyone over. Golden, buttery mushrooms add a deep, earthy flavor to the creamy rice. Then a handful of parmesan and fresh thyme finish it off. It feels like a restaurant dinner, but it is easy enough for a weeknight. Also, any mix of mushrooms works here. Quick poll: (A) button, (B) cremini, (C) shiitake, or (D) wild mushrooms?

You will need: 1 1/2 cups arborio rice, 5 to 6 cups warm chicken or vegetable broth, 1 lb mixed mushrooms (sliced), 3 tablespoons butter, 1 tablespoon olive oil, 1 onion (diced), 2 garlic cloves, 1/2 cup white wine or extra broth, 3/4 cup parmesan, fresh thyme, salt and pepper

How to make it: First, cook the mushrooms in 1 tablespoon butter and the oil until golden, then set them aside. Then cook the onion and garlic in another tablespoon of butter until soft. Next, add the rice and stir for 1 minute, then add the wine. After that, add warm broth one ladle at a time, stirring often, for 18 to 20 minutes. Finally, stir in the mushrooms, last butter, parmesan and thyme.

Seafood Risotto Recipes: Garlic Shrimp Risotto

Shrimp and creamy rice are a dream team. Juicy shrimp cook right on top of the risotto in the last few minutes, so they stay tender. Then garlic, lemon and parsley keep it bright. It is fancy enough for date night but easy enough for a Tuesday. Would you add a pinch of chili flakes?

You will need: 1 1/2 cups arborio rice, 5 cups warm seafood or chicken broth, 1 lb shrimp (peeled), 3 tablespoons butter, 1 shallot, 4 garlic cloves, 1/2 cup white wine or broth, 1 lemon, 1/2 cup parmesan, parsley

How to make it: First, cook the shallot and half the garlic in butter. Then stir in the rice for 1 minute and add the wine. Next, add broth one ladle at a time, stirring, for about 18 minutes. After that, saute the shrimp with the rest of the garlic for 2 to 3 minutes. Finally, stir lemon juice, parmesan and parsley into the risotto and top with shrimp.

Classic Risotto Recipes: Saffron Risotto Milanese

This golden risotto comes from Milan, Italy. A pinch of saffron gives it a sunny yellow color and a gentle, floral flavor. Traditionally, it is served with osso buco, but it is lovely on its own too. Also, it is one of the simplest risotto recipes, with very few ingredients. Have you ever cooked with saffron?

You will need: 1 1/2 cups arborio rice, 5 to 6 cups warm chicken broth, 1 pinch saffron threads, 1 onion (finely diced), 3 tablespoons butter, 1/2 cup white wine or broth, 3/4 cup parmesan, salt

How to make it: First, soak the saffron in a ladle of warm broth. Then cook the onion in butter until soft. Next, toast the rice for 1 minute and add the wine. After that, add the broth slowly, stirring, and pour in the saffron broth halfway through. Finally, stir in the last butter and parmesan.

Arancini From Leftover Risotto

Leftover risotto? Lucky you, because arancini are next. These Sicilian rice balls have a gooey mozzarella center and a crunchy golden crust. Then you dip them in warm marinara. They make a great appetizer or a fun dinner with salad. In fact, many people make extra risotto just for these. Also, if you love this, try our fast and flavorful shrimp dinners.

You will need: 3 cups cold leftover risotto, 1 egg, 4 oz mozzarella (small cubes), 1/2 cup flour, 2 eggs (beaten), 1 1/2 cups breadcrumbs, oil for frying, marinara sauce

How to make it: First, mix the cold risotto with 1 egg. Then scoop a little into your hand, add a cube of mozzarella and roll it into a ball. Next, coat each ball in flour, beaten egg and breadcrumbs. After that, fry at 350F for 4 to 5 minutes until golden. Finally, serve hot with warm marinara.

Bright Beet Risotto

This risotto is a showstopper because of its bold pink color. Roasted beets get blended into the rice, so it tastes sweet and earthy. Then creamy goat cheese on top adds tang. Kids often love the color, which makes it a fun way to eat veggies. Quick poll: would you try pink risotto, (A) yes, (B) maybe, or (C) no way?

You will need: 1 1/2 cups arborio rice, 5 cups warm vegetable broth, 2 medium roasted beets, 1 onion, 2 tablespoons butter, 1/2 cup white wine or broth, 1/2 cup parmesan, 2 oz goat cheese, fresh herbs

How to make it: First, blend one beet into a puree and dice the other. Then cook the onion in butter and toast the rice. Next, add the wine and then the broth, one ladle at a time. After that, stir in the beet puree and diced beet in the last 5 minutes. Finally, add parmesan and top with goat cheese and herbs.

Pea and Mint Risotto

Sweet peas and fresh mint make this risotto taste like spring. It is bright green, light and full of fresh flavor. Best of all, frozen peas work perfectly, so you can make it any time of year. A squeeze of lemon at the end makes it sing. Also, it is a lovely side for salmon or chicken.

You will need: 1 1/2 cups arborio rice, 5 cups warm vegetable broth, 2 cups frozen peas, 1 onion, 2 tablespoons butter, 1/2 cup white wine or broth, 1/2 cup parmesan, 1/4 cup fresh mint, 1 lemon (zest)

How to make it: First, blend half the peas with a ladle of broth and the mint. Then cook the onion in butter and toast the rice. Next, add the wine and then the broth slowly, stirring. After that, stir in the pea puree and whole peas in the last 5 minutes. Finally, add parmesan and lemon zest.

Asparagus and Lemon Risotto

Asparagus risotto is fresh, green and elegant. The tender tips cook right in the rice, while lemon zest keeps everything bright. It pairs beautifully with a glass of something cold. Also, it is a great meatless main for guests. Is asparagus a favorite in your house?

You will need: 1 1/2 cups arborio rice, 5 cups warm vegetable broth, 1 bunch asparagus (cut in pieces), 1 shallot, 2 tablespoons butter, 1/2 cup white wine or broth, 1 lemon (zest and juice), 1/2 cup parmesan

How to make it: First, cook the shallot in butter and toast the rice. Then add the wine and let it soak in. Next, add the broth one ladle at a time, stirring. After that, add the asparagus for the last 6 minutes. Finally, stir in lemon zest, juice and parmesan.

Fall Risotto Recipes: Pumpkin Risotto

Fall in a bowl, that is what this is. Pumpkin puree melts into the rice and turns it golden and velvety. Then sage and parmesan add a cozy, savory touch. It is perfect for a chilly October night. Plus, it is one of the easiest risotto recipes to make with pantry ingredients.

You will need: 1 1/2 cups arborio rice, 5 cups warm chicken or vegetable broth, 1 cup pumpkin puree, 1 onion, 2 tablespoons butter, 1/2 cup white wine or broth, 1/2 teaspoon nutmeg, 3/4 cup parmesan, fresh sage

How to make it: First, cook the onion in butter and toast the rice. Then add the wine. Next, add the broth one ladle at a time, stirring often. After that, stir in the pumpkin puree and nutmeg for the last 5 minutes. Finally, add parmesan and top with sage leaves fried in butter.

Fresh Tomato Risotto

This risotto tastes like a bowl of sunshine. Cherry tomatoes burst into the rice and make it sweet and tangy. Then basil and parmesan finish it off. It is a bit like pizza flavors in a creamy rice dish. So kids usually love it. Would you add mozzarella on top?

You will need: 1 1/2 cups arborio rice, 5 cups warm vegetable broth, 2 cups cherry tomatoes, 2 tablespoons tomato paste, 1 onion, 2 garlic cloves, 2 tablespoons olive oil, 1/2 cup parmesan, fresh basil

How to make it: First, cook the onion and garlic in oil, then add the tomatoes until they burst. Then stir in the tomato paste and rice. Next, add the broth one ladle at a time, stirring. After that, cook for 18 to 20 minutes until creamy. Finally, stir in parmesan and top with basil.

Hearty Risotto Recipes: Chicken Risotto With Roast Chicken

Turn risotto into a hearty dinner by adding chicken. You can serve a crispy roast chicken leg on top, or stir in shredded chicken. Either way, it is filling and comforting. Also, it is a great way to use a rotisserie chicken. Which do you prefer: chicken on top or stirred in?

You will need: 1 1/2 cups arborio rice, 5 cups warm chicken broth, 4 roasted chicken legs (or 2 cups shredded chicken), 1 onion, 2 garlic cloves, 2 tablespoons butter, 1/2 cup white wine or broth, 1 cup spinach, 1/2 cup parmesan

How to make it: First, roast the chicken legs at 425F for 40 minutes, or use leftover chicken. Then cook the onion and garlic in butter and toast the rice. Next, add the wine and broth slowly, stirring often. After that, stir in the spinach at the end. Finally, add parmesan and serve the chicken on top.

Lemon Basil Risotto

Simple, bright and fresh, this lemon risotto is a lovely change from heavy dinners. Lemon zest and juice cut through the creamy rice. Then fresh basil adds a sweet herb flavor. You can serve it as a main or as a side for fish. Also, fresh figs on top make it extra special in the fall.

You will need: 1 1/2 cups arborio rice, 5 cups warm vegetable broth, 1 shallot, 2 tablespoons butter, 1/2 cup white wine or broth, 2 lemons (zest and juice), 1/2 cup parmesan, fresh basil, fresh figs (optional)

How to make it: First, cook the shallot in butter and toast the rice. Then add the wine and let it soak in. Next, add the broth slowly, stirring, for about 18 minutes. After that, stir in the lemon zest, juice and parmesan. Finally, top with torn basil and sliced figs if you like.

Spinach and Parmesan Risotto

This green risotto is an easy way to sneak in more greens. Fresh spinach wilts right into the hot rice in seconds. Then plenty of parmesan makes it cheesy and rich. It is mild, creamy and kid friendly. In fact, it is one of the quickest risotto recipes on this list. Will your kids eat green rice?

You will need: 1 1/2 cups arborio rice, 5 cups warm chicken or vegetable broth, 4 cups baby spinach, 1 onion, 2 garlic cloves, 2 tablespoons butter, 1/2 cup white wine or broth, 3/4 cup parmesan

How to make it: First, cook the onion and garlic in butter. Then toast the rice and add the wine. Next, add the broth one ladle at a time, stirring. After that, stir in the spinach for the last 2 minutes until wilted. Finally, add parmesan and a little extra butter.

Four Cheese Risotto

For pure comfort, try this cheesy risotto. Parmesan, fontina, gorgonzola and mozzarella all melt into the creamy rice. It is rich, so a little goes a long way. Serve it with a crisp green salad to balance it. Quick poll: what is your favorite cheese, (A) parmesan, (B) mozzarella, (C) cheddar, or (D) blue cheese?

You will need: 1 1/2 cups arborio rice, 5 cups warm chicken broth, 1 shallot, 2 tablespoons butter, 1/2 cup white wine or broth, 1/3 cup parmesan, 1/3 cup fontina, 1/4 cup gorgonzola, 1/3 cup mozzarella, black pepper

How to make it: First, cook the shallot in butter and toast the rice. Then add the wine. Next, add the broth slowly, stirring, for about 18 minutes. After that, take the pan off the heat. Finally, stir in all four cheeses and black pepper until melted.

No Stir Risotto Recipes: Easy Oven Baked Risotto

Do not want to stand and stir? This oven baked version is for you. You just mix everything in a pot, cover it and let the oven do the work. Then a quick stir at the end makes it creamy. It is the easiest of all these risotto recipes, and it is great for busy nights. Would you try the no stir method?

You will need: 1 1/2 cups arborio rice, 4 1/2 cups hot chicken broth, 1 onion (diced), 2 garlic cloves, 2 tablespoons butter, 1 lemon, 1 cup cooked chicken or peas (optional), 3/4 cup parmesan

How to make it: First, heat the oven to 400F. Then cook the onion and garlic in butter in an oven safe pot. Next, stir in the rice and hot broth and bring it to a simmer. After that, cover and bake for 25 minutes. Finally, stir in parmesan, lemon juice and any extras until creamy.