8 Risotto Recipes: Creamy, Delicious, and Easy to Make

Risotto is a traditional Italian dish popular worldwide due to its creamy and gooey texture.

Risotto sounds fancy, but it is a simple dish that can transform simple ingredients into something spectacular.

Risotto is made with a special type of rice ‘Arborio or Carnaroli’ and is slowly cooked in broth until a creamy texture is obtained.

The special thing about risotto is that it is quite flexible, if you are running out of time you can make it simple with just a cheese for a quick meal otherwise you can use ingredients like mushrooms, seafood, chicken, or vegetables to make it more exciting.

I am sharing my top favorite and unique Risotto Recipes that everyone will love, with a complete guide, step-by-step instructions, ingredients, and nutritional information.

If you’re making it for the first time or improving your skills, learn to make risottos that are simple, tasty, and memorable.

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Why You Will Love Risotto

— Rich and Creamy Texture: It feels like a comfort food-rich, velvety dish.

— Versatile and Customizable: Easily adapted to flavors, ingredients, and seasons.

— Simple Ingredients, Big Flavor: It is made with pantry staples but bursting with taste.

— Elegant Yet Easy: Suitable for casual dinners or special occasions.

— One-Pot Wonder: Minimizes cleanup while maximizing flavor.

— Endlessly Satisfying: A filling meal that leaves you completely satisfied.

1. Chicken and Mushroom Risotto Recipe

Chicken and Mushroom Risotto is a creamy, comforting dish combining tender chicken, earthy mushrooms, and rich Arborio rice, it is perfect for any occasion.

Ingredients

2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
1 cup mushrooms, sliced (cremini, shiitake, or button)
1 small onion, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
4 cups chicken broth, warmed
1/2 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

1- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 5-7 minutes until browned and cooked through. Remove from the pan and set aside.

2- In the same skillet, add the remaining olive oil and sauté mushrooms for 4-5 minutes until golden brown. Remove and set aside with the chicken.

3- Add chopped onion to the skillet and sauté for 2-3 minutes until softened. Stir in garlic and cook for another minute.

4- Add Arborio rice to the skillet and cook for 1-2 minutes, allowing the rice to toast.

5- Begin adding the warmed chicken broth one ladle at a time, stirring often. Let each addition absorb before adding more. Continue until rice is creamy and tender, about 20-25 minutes.

6- Stir in the cooked chicken and mushrooms, dried thyme, butter, and Parmesan cheese. Mix until the butter is melted and everything is well combined. Season with salt and pepper.

7- Let the risotto sit for a couple of minutes, then garnish with fresh parsley and serve hot.

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2. Simple Shrimp and Asparagus Risotto

A Simple Shrimp and Asparagus Risotto is a dish that is light but full of creaminess with its tender shrimp, fresh asparagus, and Arborio rice.

Ingredients

6 cups chicken stock (or vegetable broth)
4 tablespoons unsalted butter, divided
1 shallot, minced
4 cloves garlic, minced
1½ cups arborio rice
1 cup asparagus, chopped into 1-inch pieces
1 lb jumbo shrimp, peeled and deveined
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil (optional, for cooking shrimp)

Instructions

1- In a saucepan, bring the chicken stock to a boil, then reduce the heat to low to keep it warm.

2- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced shallot and garlic, sautéing until the shallots are tender and the garlic is fragrant (about 2-3 minutes).

3- Add the arborio rice to the skillet, stirring to coat it in the butter. Cook for about 1 minute, allowing the rice to toast slightly.

4- Begin adding the warm chicken stock one ladleful (about ½ cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more stock. This process should take about 20 minutes.

5- When there are about four ladlefuls of stock left to add, stir in the chopped asparagus. Continue adding stock until the rice is creamy and al dente.

6- In a separate pan, heat olive oil (if using) over medium-high heat. Add the shrimp and cook for about 4-5 minutes until they turn pink and opaque. Remove from heat.

7- Once the risotto is cooked, remove it from heat and stir in the remaining butter and grated Parmesan cheese. Gently fold in the cooked shrimp.

8- Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan if desired.

Tips

— Always use warm stock; adding cold stock can slow down the cooking process.

— Stir frequently but not too vigorously; this helps release starches from the rice for creaminess.

— Letting risotto sit for a minute before serving allows it to thicken slightly.

Variations

— Incorporate other vegetables such as peas or bell peppers for added color and nutrition.

— Add fresh herbs like parsley or basil at the end for an aromatic boost.

— Experiment with different cheeses such as goat cheese or feta for unique flavors.

Suggestions

— Serve with a light salad or crusty bread to complement the richness of the risotto.

— Pair with a refreshing beverage like sparkling water or iced tea.

Calorie Content

The estimated calorie content for one serving (assuming this recipe serves 4) is approximately 500 calories per serving, depending on specific ingredient brands used.

3. Chicken Parmesan Alfredo Risotto Recipe

Chicken Parmesan Alfredo is a rich, comforting dish with crispy, breaded chicken, all swathed in a velvety Alfredo sauce. It is served with melted mozzarella on top and over pasta, it’s the perfect combination of flavors.

Ingredients

3 large chicken breasts
1 cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 tsp salt
2 large eggs
Flavorless oil spray (like avocado oil)
1 cup marinara sauce
½ cup shredded mozzarella cheese
Parmesan for topping
1 pound uncooked fettuccine noodles
4 Tbsp unsalted butter
4 ounces light cream cheese
2 garlic cloves, minced
2 cups low-fat 2% milk
2 tablespoons heavy cream
½ cup grated Parmesan cheese
½ cup grated part-skim mozzarella cheese

Instructions

Prepare two bowls for dredging: one with beaten eggs, the other with a mixture of panko breadcrumbs, Parmesan cheese, Italian seasoning, and salt.
Preheat the air fryer to 400°F.
Dredge each chicken breast first in the egg mixture, then in the dry breadcrumb mixture.
Lightly spray the air fryer basket with oil and place the chicken in the basket. Do not overcrowd—cook in batches if needed.
Spray the tops of the chicken lightly with oil.
Air fry for about 5 minutes, flip the chicken, and continue air frying for another 5 minutes or until golden brown and cooked through.
Preheat the oven to 350°F.
Place the air-fried chicken in a baking dish and top each piece with marinara sauce, mozzarella cheese, and fresh Parmesan cheese.
Bake for 10-15 minutes until the cheese is melted and the sauce is heated through.
Cook the fettuccine in salted water according to package instructions and set aside.
Melt butter over medium heat. Add garlic and sauté for 1 minute, stirring frequently.
Add cream cheese, stirring until melted and mixed with the butter.
Gradually add milk and heavy cream, whisking continuously to prevent lumps and integrate the cream cheese.
Stir in Parmesan and mozzarella cheese until melted and the sauce is smooth.
Toss the cooked pasta with the Alfredo sauce and adjust seasoning to taste.
Serve the pasta with a piece of Chicken Parmesan on top.

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4. Butternut Squash Risotto

Butternut Squash Risotto combines the natural sweetness of roasted butternut squash and the richness of Arborio rice into a creamy comforting dish.

Ingredients

1 medium butternut squash (about 1.5 pounds), peeled and cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1½ cups arborio rice
6 cups vegetable broth (or chicken broth)
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
Fresh sage or rosemary, chopped (for garnish)

Instructions

1- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized, turning halfway through.

2- In a saucepan, heat the vegetable broth over low heat to keep it warm.

3- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and cook for an additional minute until fragrant.

4- Stir in the arborio rice, cooking for about 2 minutes until the grains are well-coated and slightly toasted.

5- Begin adding the warm broth one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This process will take about 20-25 minutes.

6- When the rice is creamy and al dente, stir in half of the roasted butternut squash cubes (reserve the other half for garnish). Mix well.

7- Remove from heat and stir in the butter and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

8- Spoon the risotto into bowls, topping each serving with the reserved roasted squash and a sprinkle of fresh herbs.

Tips

— Always use warm broth; adding cold broth can slow down cooking.

— Stir frequently to release starches from the rice for creaminess.

— The risotto should be creamy but still have a slight bite to the rice grains.

Variations

— Add fresh herbs like thyme or parsley for additional flavor.

— Substitute Parmesan with goat cheese or feta for a different taste.

— Add other vegetables like peas or spinach for added nutrition.

Suggestions

— Serve with a side salad or crusty bread to complement the meal.

— Pair with a light dessert like sorbet or fruit salad for a complete dining experience.

Calorie Content

The estimated calorie content for one serving (assuming this recipe serves 4) is approximately 450 calories per serving, depending on specific ingredient brands used.

5. Instant Pot Asparagus Risotto

Asparagus Risotto Instant Pot recipe offers a creamy, flavorful dish that combines the rich texture of traditional risotto with tender, delicate asparagus.

Prepared with Arborio rice, this dish delivers the same comforting, creamy consistency but is made faster and easier in the Instant Pot.

Ingredients

2 tablespoon salted butter
1 tablespoon olive oil extra virgin
1 small shallot, minced (¼ cup minced)
2 garlic cloves, minced
1 cup Arborio rice
2 cups low sodium vegetable broth
½ pound fresh asparagus, lightly steamed
½ cup shredded parmesan cheese
1 tablespoon fresh thyme leaves
Salt & pepper to taste

Instructions

Begin by steaming or blanching the asparagus for 1-2 minutes, until fork tender. Use the Instant Pot or stove top to steam, then rinse with cold water to stop the cooking process. If using thin asparagus, skip this step as it will cook in the risotto.
Turn the Instant Pot to sauté (high) and add butter, olive oil, minced shallot, and garlic. Cook for 2-3 minutes until fragrant and the shallot begins to soften.
Add the rice and cook for an additional 2-3 minutes, stirring occasionally until the rice edges turn translucent and a toasty aroma develops.
Add the vegetable broth, press cancel, then place the lid on the pot, ensuring the valve is set to vent. Set the Instant Pot on high pressure for 6 minutes.
While the risotto cooks, chop the asparagus into 1-inch pieces.
When the timer finishes, release the pressure by turning the valve, and carefully remove the lid when the pin drops.
Stir the risotto, then add parmesan cheese and thyme. Stir until the cheese melts, making the risotto creamy.
Stir in the asparagus. If the risotto is too thick, add a few extra tablespoons of broth until smooth and creamy.
Serve immediately, garnished with extra asparagus tips, fresh herbs, and more parmesan cheese.

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6- Sweet Corn Risotto Recipe

This creamy sweet corn risotto is a simple dish perfect for summer that combines the sweetness of fresh corn with the comforting texture of arborio rice.

Perfect for a weeknight dinner, it can be ready in about 40 minutes.

Ingredients

7 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 garlic cloves, minced
4 large shallots, chopped
3 cups fresh sweet corn (or canned)
1½ cups arborio rice
5½ cups chicken stock (or vegetable broth)
4 oz Romano cheese, grated
4 tablespoons minced parsley
Salt and pepper to taste

Instructions

1- In a large pot over medium-high heat, melt 6 tablespoons of butter. Add the olive oil and minced garlic, stirring until fragrant (about 30 seconds). Then add the chopped shallots and cook until softened (about 3 minutes).

2- Add the corn and arborio rice to the pot, stirring constantly for about 6 minutes, or until the edges of the rice are translucent. Avoid browning the rice.

3- Begin adding the chicken stock, one cup at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 20 minutes, and the risotto is done when the rice is tender but still al dente.

4- Stir in the remaining tablespoon of butter, grated Romano cheese, and minced parsley. Season with salt and pepper to taste.

5- Dish out the risotto while hot, optionally garnishing with additional cheese or herbs.

Calorie Content

The estimated calorie content for one serving (assuming this recipe serves 4) is approximately 450 calories per serving.

Variations

— Add fresh herbs like thyme or basil for an aromatic touch.

— Add other vegetables like peas or asparagus.

— Stir in cooked chicken or shrimp for added protein.

— Add red pepper flakes or jalapeños for heat.

Tips

— Use homemade or high-quality stock for better flavor.

— Continuous stirring helps create a creamy texture.

— Allow the risotto to rest for a couple of minutes before serving to thicken slightly.

Suggestions

— Garnish with toasted nuts for added crunch.

— Pair with a light salad or grilled vegetables to balance richness.

— Serve immediately for the best texture and flavor.

8. Seafood Risotto

Seafood risotto is an indulgent meal that combines the creamy richness of the risotto with the freshness of delicate seafood flavors. Soft, tender shrimp, scallops, mussels, or any other shellfish of your choice, all cooked perfectly in a silky rice base, make for the perfect indulgent meal.

Ingredients

1 pre-cooked whole lobster
8 shrimp, peeled and deveined
6 large scallops
1½ quarts seafood stock
1 cup Arborio rice
2 large shallots
¾ cup Prosecco or white wine
1 cup diced tomatoes
Fresh parsley
Olive oil and butter

Instructions

Preheat oven to 425°F. Cook shrimp and scallops on a foil-lined sheet pan, drizzling with garlic-infused olive oil and chopped parsley. Roast until pink and translucent (about 10 minutes). Let rest.
Break down the lobster by removing the shell from the claws and tail. Cut the meat into chunks and place into the juices of the cooked shrimp and scallops on the sheet pan.
In a risotto pot, melt a knob of butter and add a drizzle of olive oil. Sauté shallots until softened.
Stir in the Arborio rice and cook until coated and hot.
Deglaze with Prosecco or white wine, and once absorbed, begin adding warm seafood stock, one ladle at a time. Stir and let it absorb before adding more stock. Continue until the rice is tender and slightly al dente.
Turn off the heat and add another knob of butter, olive oil, drained tomatoes, and parsley. Stir to combine, then fold in the chopped seafood.
Cover and let rest for 1 minute.
Plate and garnish with a lobster claw and extra parsley.

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aliza