107 risotto recipes

Creamy, delicious Italian rice. Simply flavoured labour of love.

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

Creamy wild mushroom risotto made with shiitake and white mushrooms, Arborio rice, white wine, and finished with Mascarpone and Parmesan. Pure Italian comfort for two.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

Creamy prosciutto and green pea risotto finished with Parmesan, fresh basil, and a splash of cream. Salty cured ham and sweet peas make this Italian rice dish rich and satisfying.

Creamy arborio rice risotto with roasted butternut squash, earthy shiitake mushrooms, and Parmigiano-Reggiano. A low-fat, vegetarian comfort dish that's worthy of a dinner party.

Mouth watering citrus chicken liver risotto.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Creamy arborio risotto with asparagus, peas, leeks, and fennel finished with mascarpone, Parmesan, lemon zest, and fresh chives. A showstopping spring main that feeds a crowd and tastes like the season on a plate.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

Creamy microwave risotto with spinach, Parmesan, and fresh tomato chunks. No stovetop stirring needed. A hands-off weeknight dinner ready in 30 minutes.

Creamy Italian shrimp risotto built on a homemade saffron shrimp-shell stock with oyster mushrooms, zucchini, white wine, and Parmesan. The extra step of making stock from the shells is what sets this apart.

Creamy Arborio rice risotto with butter, olive oil, chicken broth, and Parmesan. A hands-off oven method that skips the constant stirring and delivers the same velvety results.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

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.

Pressure cooker barley risotto with dried mushrooms, blue cheese, and Parmesan, no stirring required. Creamy, chewy alternative to classic Arborio risotto ready in under 20 minutes of pressure time.