37 arborio recipes

Patata e risi, an Italian potato and rice soup with carrots, tomato paste, and Parmigiano-Reggiano. A hearty one-pot soup simmered in chicken broth and finished with grated cheese.

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Creamy arborio rice cooked risotto-style with shiitake mushrooms, smoked pork, and Chinese flavors. A fusion dish with soy-sesame sauce and mustard greens, ready in 45 minutes.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Breakfast risotto made with Arborio rice slowly stirred with warm apple juice, cinnamon, nutmeg, milk, and raisins. Creamy, warm-spiced porridge-meets-risotto, served with brown sugar at the table.

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

A one-pan vegetable rice that cooks paella-style: arborio rice simmered with turmeric, peppers, tomatoes, and sweet corn. A budget-friendly, vegan-ready dinner with golden, tender grains.

Potato and rice soup builds a savory Italian-style broth with diced potatoes, shredded carrots, tomato paste, and arborio rice, finished with grated Parmesan and black pepper.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

Oven-baked risotto cooked in clam juice with anchovies and herbs, topped with flaky whitefish and silky leeks, then drizzled with a lemony Dijon vinaigrette. No stirring required.

Vegetarian saffron paella with arborio rice, tempeh, green olives, capers, peas, and pimentos baked low and slow in the oven. A vegan-friendly Spanish-inspired feast.