Risotto Recipes

Creamy, starchy risotto is a delicious way to transport your favorite ingredients. The key to risotto is stirring often in order to lure starch from the grains. For a quick lesson in risotto 101 refer to our guide,

With a flavor reminiscent of loaded potatoes, kids are bound to love this risotto. Frozen peas cook in just two minutes and add a sweet, fresh pop to the dish.

Risotto requires no special technique, just the patience to keep stirring. Use a ladle to add liquid in even amounts. Sautéed fennel adds a touch of sweetness, but you can leave it out if you prefer and sprinkle on a little dill at the end instead. We pair this staff favorite with Grilled Balsamic Radicchio with Pine Nuts. Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted or grilled. Red and white-veined radicchio, like its chicory relatives endive and frisée, is loved and sometimes feared for its bitter edge. Tossed into a salad, radicchio is bright and assertive. Sautéed, grilled, or baked, its sharp character mellows. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining.

Brown sugar ups the flavor in this dish. Brightly colored roasted butternut squash stand out against the risotto like a sinfully delicious invitation to enjoy. Just a bit of slightly salty pancetta lends just the note to finish off the flavor medley.

This easy-to-make risotto is buttery, sweet, and creamy. While the pancetta makes it a savory meat-lovers' meal, momsdecoop also suggests making it vegetarian friendly, “This is a recipe I crave all the time and I don't have to feel guilty about it! I eliminated the pancetta and used veggie stock to serve this dish to vegetarians. They loved it.”

This risotto is studded with the color and vibrant flavor of fresh veggies. Although inexpensive, this dish is attractive and tasty enough to serve guests.

Barley doesn't contain as much starch as rice, so this "risotto," although delicious, is not quite as creamy as traditional recipes.

Fresh asparagus is most economical in the spring when it's in season. Before serving, garnish the risotto with a bit of shaved Parmesan cheese for a flavor kick.

Green peas add fiber, color, and a slightly sweet snap to each bite of this dish. Buying frozen peas saves time and allows you to enjoy their fresh flavor year-round. A quick rinse under cold running water is all that’s needed to thaw the frozen peas. Of course, if you happen to find some freshly shelled peas, feel free to substitute them for the frozen ones.

Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice. Fresh, sliced strawberries are both a vibrant color and flavor in this dish.

The natural sweetness of blue hubbard squash offsets the slightly bitter flavor of radicchio. Half-and-half adds to the creaminess of this main-dish risotto, but you can use milk as well. If you can't find blue hubbard, buttercup or butternut squash will work fine.

This recipe sounds, looks, and tastes sophisticated. With an elegant balance of flavors―tart Champagne, salty Parmesan, bitter radicchio, and sweet onion―it will impress at any meal, whether a weeknight family dinner or a fancy dinner party.

The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking—it thickens as it stands before serving.

If you're intimidated by risotto you won't be after following this easy, impressive recipe. To make the dish completely meatless, use vegetable broth in place of chicken.

Risotto must be served immediately so you can best savor its rich creaminess. With this version, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.

Feeling generous? Make a batch to keep for yourself, then prep one to share. To give as a gift, pour rice in a jar and top with dried mushrooms. Bundle the thyme and bay leaf in a cheese cloth sachet, and place in a jar. Along with a copy of this recipe, you could also give a bottle of red wine like Barbera or pinot noir or a wedge of Parmigiano-Reggiano.

Rich, creamy risotto is the perfect spotlight for fresh seasonal vegetables, and good chicken (or vegetable) broth is the key to a flavorful risotto.

The secret to this quick-cooking risotto? The microwave! (If you don't tell, no one will guess.) 

In this recipe, ​we like the way sweet grape tomatoes, creamy mozzarella, and luscious risotto combine. Caprese salad meets risotto. Anyone else think this might be a lasting union? 

This recipe was featured in a story about balancing flavors. The golden-brown onions add sweetness, while the cheese brings a salty flavor, both tempering the bitter arugula. A garnish of sour lemon slices brightens the flavor.

In Italy, clams are as small as thumbnails and so flavorful that they hardly need any seasoning. Using the juice the clams give off as part of the cooking liquid for the rice imbues the risotto with clam flavor.

Ask your fishmonger to steam the lobster for you. Lobster is certainly worth its price for this entrée, and since this recipe uses the shell to make a stock, none of it goes to waste. 

This southwestern risotto is packed with delicious flavors that the whole family will love. Don't believe us? Our readers gave it five stars.

Diced mozzarella melts but doesn't completely disperse in this rice-based risotto. Little pockets of warm cheese will surprise and please you. Substitute basil for sage, if desired.

Crisp bacon brings crunchy texture and smoky flavor to this creamy, cheesy risotto dish.

Swap out the chicken stock for vegetable stock and omit the bacon to make this dish vegetarian. We suggest you serve with sautéed Broccolini and a warm French bread baguette.

A sparkling risotto that truly satisfies. Stirring in a little broth at the end results in a creamier finish.