10+ Risotto Recipes to Savor and Share with Friends

Risotto is a classic Italian dish that people love for its creamy texture and comforting flavor. It works as a simple side or a filling main dish, so you can fit it into almost any meal.

With just a few basic ingredients and a bit of patience, you can whip up all sorts of risotto recipes.

Learning to make risotto is actually easier than it seems. You get to play around with flavors and ingredients, so it never gets boring.

Just follow the right steps, and the result is rich, smooth, and totally satisfying every time.

Ingredients

• Arborio rice
• Chicken or vegetable stock
• Butter
• Parmesan cheese
• Onion or shallots
• White wine
• Salt and pepper

Cooking Instructions

1. Heat the stock in a saucepan and keep it warm.
2. Sauté chopped onions or shallots in butter until soft.
3. Add Arborio rice and cook for a minute until coated with butter.
4. Pour in white wine and stir until it is mostly absorbed.
5. Add warm stock slowly, stirring often, until the rice is creamy and tender.
6. Stir in Parmesan cheese and season with salt and pepper before serving.

1) Classic Parmesan Risotto

Classic Parmesan risotto is creamy and super simple. You start with Arborio rice, which gives the dish its signature smoothness.

Slowly cooking it with chicken stock lets the rice soak up all the flavor. Butter, onion, and garlic make the base rich.

White wine adds a tangy note and balances the creaminess. Stirring in fresh Parmesan at the end makes it cheesy and irresistible.

Serve it as a side or a light main meal. A sprinkle of fresh parsley on top never hurts.

Ingredients

• 1 ½ cups Arborio rice
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken stock, kept warm
• 1 cup dry white wine
• 3 tablespoons butter
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Heat butter in a pan over medium heat and sauté onion and garlic until soft.
2. Add Arborio rice and cook, stirring, for 2 minutes.
3. Pour in white wine and cook until mostly absorbed.
4. Add warm chicken stock one ladle at a time, stirring constantly, until absorbed before adding more.
5. Continue until rice is tender and creamy, about 18-20 minutes.
6. Remove from heat and stir in Parmesan cheese.
7. Season with salt and pepper.
8. Garnish with fresh parsley before serving.

2) Mushroom Risotto with White Wine

Mushroom risotto with white wine has a light, tangy flavor that’s hard to resist. Start by sautéing mushrooms and onions in butter or olive oil.

Toast the rice briefly, then deglaze the pan with white wine. As the wine cooks down, add warm broth slowly, stirring often.

This brings out the rice’s starch and creates creaminess. Fresh herbs like thyme or parsley add aroma.

Finish it off with Parmesan for a cheesy touch. It feels fancy but is honestly pretty easy to make.

Ingredients

• 1 cup Arborio rice
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 3 tbsp butter or olive oil
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, warm
• 1/4 cup grated Parmesan cheese
• 1 tsp fresh thyme or parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Heat butter or oil in a pan over medium heat.
2. Sauté mushrooms and onions until soft.
3. Add rice and stir to coat well.
4. Pour in white wine and cook until mostly evaporated.
5. Slowly add warm broth, one ladle at a time, stirring until absorbed before adding more.
6. Continue until rice is tender and creamy, about 18-20 minutes.
7. Stir in Parmesan, herbs, salt, and pepper. Serve warm.

See a detailed mushroom risotto recipe with white wine here.

3) Creamy Chicken Stock Risotto

Creamy chicken stock risotto gets its richness from using chicken stock as the main liquid. Add warm stock to Arborio rice slowly, stirring to release the rice’s starch.

You can toss in cooked chicken or just keep it simple with rice and stock. A splash of lemon juice brightens up the flavor.

If you use bone broth or homemade stock, the flavor gets even deeper. The process takes a little time, but it’s not tricky.

Ingredients

• 1 ½ cups arborio rice
• 6 cups chicken stock or bone broth, kept warm
• 1 lemon, peeled and juiced
• 2 chicken breasts, thinly sliced (optional)
• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil or butter in a pan over medium heat.
2. Add onion and cook until soft.
3. Stir in rice and cook for 1-2 minutes.
4. Gradually add warm chicken stock, one ladle at a time, stirring constantly.
5. Wait for the liquid to absorb before adding more stock.
6. Cook until rice is creamy and tender, about 20-25 minutes.
7. If using chicken, cook separately and add near the end.
8. Stir in lemon juice, salt, and pepper before serving.

4) Asparagus and Pea Spring Risotto

Asparagus and pea risotto just screams spring. Fresh asparagus and peas make it bright and cheerful, while lemon keeps it light.

You get tender veggies and sweet peas in every cheesy bite. Some recipes let you bake it in the oven, so you don’t have to stand and stir forever.

Swap in other veggies if you’re feeling adventurous. Lemon and parsley at the end make the whole thing pop.

Ingredients

• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 cup Arborio rice
• 4 cups vegetable or chicken stock
• 1/2 cup grated Parmesan cheese
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• Salt and pepper to taste
• Fresh parsley, chopped

Cooking Instructions

1. Heat stock in a pot and keep warm.
2. In a pan, heat olive oil and butter. Sauté onion until soft.
3. Add rice and stir to coat it well.
4. Slowly add warm stock, one ladle at a time, stirring often until absorbed before adding more.
5. When rice is almost done, add asparagus and peas. Cook until vegetables are tender.
6. Stir in lemon zest, juice, Parmesan, salt, and pepper.
7. Finish with chopped parsley. Serve warm.

For a baked option with less stirring, check this spring pea and asparagus risotto.

5) Butternut Squash Risotto

Butternut squash risotto is the ultimate comfort food. You get creamy rice, sweet roasted squash, and a hint of fresh herbs like sage and rosemary.

Roasting the squash first brings out its natural sweetness. Then, cook the rice slowly, adding broth bit by bit.

If you want less hands-on time, bake the whole thing in the oven. It’s still creamy and rich, just with less effort.

Ingredients

• 1 butternut squash, peeled and cubed
• 1 ½ cups arborio rice
• 4 cups vegetable or chicken broth
• 1 small onion, chopped
• 2 tbsp olive oil or butter
• Fresh sage and rosemary, chopped
• Salt and pepper to taste
• ½ cup grated Parmesan cheese (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C). Roast squash cubes for 25-30 minutes until soft.
2. Heat oil or butter in a pan, sauté onion until translucent.
3. Add arborio rice, cook 1-2 minutes stirring.
4. Gradually add warm broth one cup at a time, stirring until liquid is absorbed before adding more.
5. Stir in roasted squash and herbs halfway through cooking.
6. When rice is tender and creamy, season with salt and pepper.
7. Mix in Parmesan cheese if using, then serve warm.

Learn more about making this dish from this butternut squash risotto recipe.

6) Lobster Risotto

Lobster risotto feels extra special, perfect for when you want to impress. Cook onions in butter until soft, then add Arborio rice and warm stock slowly.

Stirring helps the rice turn creamy. Add lobster chunks—either poached in herb butter or precooked.

Finish with another hit of butter and cheese. The lobster brings a fancy touch, but honestly, it’s not much harder than regular risotto.

Ingredients

• 1 cup Arborio rice
• 4 cups warm seafood or chicken stock
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 3 tablespoons butter
• 1 cup cooked lobster meat, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Heat the stock and keep it warm on low heat.
2. Melt 2 tablespoons butter in a pan, cook onions until translucent.
3. Add rice and toast for 1-2 minutes, then pour in the wine.
4. Stir in stock one ladle at a time, waiting until absorbed before adding more.
5. When rice is almost done, fold in lobster meat.
6. Stir in remaining butter and Parmesan. Season with salt and pepper.
7. Serve immediately for best texture.

7) Garlic and Herb Risotto

Garlic and herb risotto is simple but packs a punch. Start by sautéing garlic and onions for a super flavorful base.

Add fresh herbs—parsley, chives, maybe even tarragon if you’re feeling wild. As you add warm stock, the rice cooks until it’s creamy and tender.

A bit of butter and parmesan at the end makes everything rich and smooth. This one goes with almost anything, or just eat it on its own if you’re in the mood.

Ingredients

• 4 cloves garlic, minced

• 1/2 medium onion, finely diced

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 cup Arborio rice

• 4 cups vegetable or chicken stock, warmed

• 1/2 cup fresh herbs, chopped (parsley, chives, tarragon)

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium heat.

2. Add garlic and onion, and cook until soft.

3. Stir in rice and toast for 1-2 minutes.

4. Add warm stock, one ladle at a time. Stir often and wait for the liquid to absorb before adding more.

5. When the rice turns tender and creamy, stir in butter, herbs, and Parmesan.

6. Season with salt and pepper. Serve warm.

For a little extra guidance, check out garlic risotto recipes like this one from ZardyPlants.

8) Rich Parmesan Arborio Rice

This risotto is creamy and full of flavor, thanks to Parmesan cheese and Arborio rice. You start by slowly cooking Arborio rice in hot broth.

The rice soaks up the liquid and releases starch, so the dish gets that signature smoothness. Butter and garlic come in next, adding a layer of richness.

Finish it off with plenty of freshly grated Parmesan cheese. Stir that cheese in at the end for a silky, glossy texture.

If you’re feeling adventurous, splash in some white wine while the rice cooks. Let it reduce before you start adding the broth.

Ingredients

• 1 ½ cups Arborio rice

• 5 cups hot chicken or vegetable broth

• ¼ cup butter

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• ½ cup white wine (optional)

• 1 cup freshly grated Parmesan cheese

• Salt to taste

Cooking Instructions

1. Heat broth in a saucepan and keep it warm.

2. In another pan, melt butter over medium heat. Add onion and garlic, and cook until soft.

3. Stir in Arborio rice and cook for 1-2 minutes.

4. Pour in white wine if you’re using it, and let it cook until mostly absorbed.

5. Add warm broth, one ladle at a time. Stir often and let each addition absorb before adding more.

6. When the rice is creamy and cooked, stir in Parmesan and season with salt.

7. Serve right away.

Want to go deeper? Here’s a Parmesan Risotto recipe with more details.

9) Easy Dinner Party Risotto

Sometimes you want a risotto that feels special but doesn’t take all day. Start with Arborio rice, cooked gently in broth.

Stir patiently to coax out that creamy texture. Add flavors like Parmesan, fresh herbs, or mushrooms if you want to mix things up.

You can keep it simple or go all out—try tossing in shrimp or asparagus for a fancier vibe. This risotto’s great for gatherings since you can make it ahead and warm it up.

It’s cozy, smooth, and honestly, perfect for sharing with friends.

Ingredients

• 1 ½ cups Arborio rice

• 5 cups chicken or vegetable broth

• ½ cup dry white wine

• 1 cup grated Parmesan cheese

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• Salt and pepper to taste

• Optional: mushrooms, shrimp, asparagus, or fresh herbs

Cooking Instructions

1. Heat broth in a saucepan and keep it warm.

2. In a pan, heat olive oil. Cook onion until soft.

3. Add Arborio rice and stir for 2 minutes.

4. Pour in wine and stir until it’s absorbed.

5. Add broth one ladle at a time, stirring gently. Wait for each addition to absorb before adding more.

6. Cook until the rice is creamy and tender, about 18-20 minutes.

7. Stir in Parmesan, salt, and pepper. Toss in any extras if you like.

8. Serve warm.

10) Risotto with Fresh Herbs and Black Pepper

Fresh herbs really brighten up creamy risotto. The mix—think parsley, thyme, basil—gives each bite a fresh, lively twist.

Black pepper brings a gentle kick, balancing the herbs without stealing the spotlight. It’s a simple combo but feels surprisingly satisfying.

This dish works as a side or even a main meal if you’re not in the mood for meat. Add a bit of parmesan if you want to make it extra comforting.

Ingredients

• 1 cup Arborio rice

• 4 cups vegetable or chicken stock

• 1 cup dry white wine

• 1 small shallot, finely chopped

• 2 cloves garlic, minced

• 2 tbsp butter

• 1/2 cup fresh mixed herbs, chopped (parsley, thyme, basil)

• 1 tsp freshly cracked black pepper

• 1/2 cup grated parmesan cheese

• Salt to taste

Cooking Instructions

1. Heat up the stock and just let it hang out on low.

2. Toss a tablespoon of butter into a pan. Add the shallot and garlic, then sauté until they’re nice and soft.

3. Pour in the rice. Stir it around for a minute or two, just until it starts to look a bit translucent.

4. Splash in the white wine. Let it cook down until it’s almost all gone.

5. Start adding the warm stock, one ladle at a time. Stir gently and wait for the rice to soak up the liquid before you add more.

6. Keep going like this. After about 18 to 20 minutes, the rice should turn creamy and tender.

7. Mix in some fresh herbs, a bit of black pepper, the rest of the butter, and parmesan cheese.

8. Taste for salt and adjust if you need to. Serve it up warm.