18 Creamy Vegetarian Risotto Recipes Delicious

There’s something undeniably comforting about a bowl of creamy, dreamy risotto—especially when it’s packed with vibrant, vegetarian flavors that dance on your palate. Whether you’re in the mood for a quick weeknight dinner or a leisurely weekend feast, our roundup of 18 Creamy Vegetarian Risotto Recipes promises to inspire your next kitchen adventure. Dive in and discover your new favorite dish that’s as nourishing as it is delicious!

Mushroom and Spinach Risotto

Warm up your kitchen with this creamy Mushroom and Spinach Risotto, a dish that balances earthy flavors with a touch of elegance.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion. Cook until translucent, about 3 minutes.
3. Stir in Arborio rice. Toast for 2 minutes until slightly golden.
4. Add warm vegetable broth, 1/2 cup at a time, stirring frequently. Wait until each addition is absorbed before adding more.
5. After 15 minutes, add sliced mushrooms. Continue adding broth as needed.
6. When rice is al dente and creamy, fold in fresh spinach until wilted.
7. Remove from heat. Stir in Parmesan cheese and butter until melted and combined.

Al dente rice and creamy texture make this risotto a comforting meal. Serve with a sprinkle of extra Parmesan for a richer flavor.

Butternut Squash Risotto

Make this creamy butternut squash risotto for a comforting meal that’s both nutritious and satisfying. Perfect for chilly evenings, it’s a crowd-pleaser with minimal fuss.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cups butternut squash, peeled and diced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add butternut squash and cook for another 5 minutes, stirring occasionally.
3. Stir in Arborio rice, ensuring each grain is coated with oil. Toast for 2 minutes.
4. Pour in white wine, stirring constantly until fully absorbed.
5. Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Tip: Keep the broth warm to maintain even cooking temperature.
6. Continue this process until rice is creamy and al dente, about 20 minutes. Tip: Risotto should be slightly loose; it will thicken upon standing.
7. Remove from heat. Stir in Parmesan cheese and butter until melted and creamy. Season with salt if needed. Tip: Adding butter and cheese off the heat prevents the risotto from becoming greasy.

Oven-roasted butternut squash adds a sweet depth, while Parmesan brings a salty sharpness. Serve immediately, garnished with extra Parmesan or fresh sage for an elegant touch.

Roasted Garlic and Parmesan Risotto

Fancy a creamy, comforting dish that’s packed with flavor? This roasted garlic and parmesan risotto is your answer. It’s simple yet sophisticated, perfect for any night.

Ingredients

• For the risotto: 1 cup Arborio rice, 4 cups chicken stock, 1/2 cup dry white wine, 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1 tbsp olive oil, 1/2 tsp salt
• For the roasted garlic: 1 whole garlic head, 1 tbsp olive oil, pinch of salt

Instructions

1. Preheat oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast for 30 minutes.
2. In a large pot, heat chicken stock over low heat. Keep it warm throughout the cooking process.
3. In another pot, heat olive oil and 1 tbsp butter over medium heat. Add Arborio rice, stir to coat, and toast for 2 minutes until slightly translucent.
4. Add white wine to the rice, stir until absorbed. Tip: The wine should sizzle upon contact.
5. Begin adding warm stock, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. This takes about 18 minutes.
6. Squeeze roasted garlic cloves into the risotto. Stir well to incorporate.
7. Remove from heat. Stir in remaining butter and Parmesan cheese. Tip: Let it rest for 2 minutes for creamier texture.
8. Season with salt to taste. Tip: The risotto should be slightly al dente, not mushy.

Serve this risotto hot, garnished with extra Parmesan. The roasted garlic adds a deep, sweet flavor, contrasting beautifully with the sharp cheese. Try it with a side of grilled asparagus for a complete meal.

Sun-Dried Tomato and Basil Risotto

Here’s how to make a creamy Sun-Dried Tomato and Basil Risotto that’s packed with flavor. Perfect for a cozy dinner.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock, kept warm
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
• For the flavoring:
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic. Cook until translucent, about 3 minutes.
3. Stir in Arborio rice. Toast for 1 minute until slightly golden.
4. Pour in white wine. Stir until absorbed.
5. Add warm chicken stock, one ladle at a time. Stir constantly until absorbed before adding more.
6. Continue adding stock and stirring until rice is al dente, about 18 minutes.
7. Mix in sun-dried tomatoes and basil. Cook for 2 more minutes.
8. Remove from heat. Stir in Parmesan cheese and butter until creamy.
9. Season with salt if needed.

Great for its creamy texture and vibrant flavors, this risotto pairs well with a crisp salad or grilled chicken. Garnish with extra basil for a fresh touch.

Asparagus and Pea Risotto

Unlock the creamy, vibrant flavors of spring with this asparagus and pea risotto. Perfect for a cozy dinner, it’s a dish that balances richness with freshness.

Ingredients

• For the risotto:
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• For the vegetables:
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup fresh or frozen peas
• Salt and pepper to taste

Instructions

1. Heat olive oil and 1 tbsp butter in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add Arborio rice, stir to coat with oil and toast slightly, about 2 minutes.
3. Pour in white wine, stir until absorbed.
4. Begin adding warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
5. After 15 minutes, add asparagus and peas. Continue adding broth until rice is al dente and vegetables are tender, about 5 more minutes.
6. Remove from heat. Stir in remaining 1 tbsp butter and Parmesan cheese. Season with salt and pepper.
7. Let risotto rest for 2 minutes before serving to allow flavors to meld.

Risotto should be creamy with a slight bite to the rice. The asparagus and peas add a fresh, sweet contrast. Serve with extra Parmesan and a drizzle of olive oil for an extra touch of luxury.

Wild Mushroom and Thyme Risotto

Just when you thought risotto couldn’t get any better, this wild mushroom and thyme version proves otherwise. It’s creamy, earthy, and utterly comforting.

Ingredients

– For the risotto:
– 1 cup Arborio rice
– 4 cups chicken or vegetable stock, kept warm
– 1 tbsp olive oil
– 1 tbsp butter
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– For the mushrooms:
– 2 cups wild mushrooms, sliced
– 1 tbsp olive oil
– 1 tbsp butter
– 1 tsp fresh thyme leaves
– Salt to taste

Instructions

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium heat.
2. Add the Arborio rice, stirring to coat each grain in the fat, for 2 minutes.
3. Pour in the white wine, stirring constantly until fully absorbed.
4. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
5. Meanwhile, in a separate pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the mushrooms and thyme, sautéing until golden, about 5 minutes. Season with salt.
6. Once the rice is al dente and the risotto is creamy, stir in the Parmesan cheese and cooked mushrooms.
7. Remove from heat, cover, and let sit for 2 minutes before serving.

Tip: Keep the stock warm to maintain a consistent cooking temperature. Tip: Stir the risotto frequently to release the rice’s starches for creaminess. Tip: Use a mix of wild mushrooms for depth of flavor.

The risotto should be luxuriously creamy with a slight bite to the rice. Serve it with a drizzle of truffle oil for an extra layer of luxury.

Pumpkin and Sage Risotto

Unleash the cozy flavors of fall with this creamy Pumpkin and Sage Risotto. Perfect for a hearty dinner, it combines savory and sweet in every bite.

Ingredients

• For the risotto: 1 tbsp olive oil, 1 small onion (finely chopped), 1 cup Arborio rice, 4 cups chicken broth (warmed), 1 cup pumpkin puree, 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter
• For the sage garnish: 2 tbsp fresh sage leaves, 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the Arborio rice, coating it in the oil and onion, for 2 minutes.
3. Begin adding the warmed chicken broth, one ladle at a time, stirring constantly until absorbed before adding more. Tip: Keep the broth warm to maintain even cooking temperature.
4. Once all broth is absorbed and rice is al dente, about 20 minutes, mix in the pumpkin puree.
5. Remove from heat. Stir in Parmesan cheese and butter until creamy. Tip: Adding butter off the heat prevents the risotto from becoming greasy.
6. For the sage garnish, heat 1 tbsp olive oil in a small pan over medium heat. Fry sage leaves until crisp, about 30 seconds. Drain on paper towels. Tip: Frying sage enhances its flavor and adds a crispy texture.
7. Serve the risotto topped with fried sage leaves.

Delight in the creamy texture and rich flavor of this risotto, with the crispy sage adding a perfect contrast. Try serving it in hollowed-out pumpkins for an autumnal touch.

Artichoke and Lemon Risotto

Savory and bright, this Artichoke and Lemon Risotto combines creamy rice with tangy lemon and tender artichokes for a comforting yet fresh dish.

Ingredients

• For the risotto:
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup canned artichoke hearts, drained and chopped
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add Arborio rice to the pan. Stir to coat with oil and toast slightly, about 2 minutes.
3. Pour in white wine. Stir continuously until the wine is fully absorbed.
4. Begin adding warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Tip: Keep the broth warm to maintain even cooking temperature.
5. After about 18 minutes, when rice is al dente, stir in artichoke hearts, lemon zest, and juice.
6. Remove from heat. Stir in Parmesan cheese and butter until creamy. Tip: Let the risotto rest for 2 minutes off the heat for perfect consistency.
7. Season with salt to taste. Tip: Add a splash of broth if the risotto thickens too much upon standing.

Artichoke and Lemon Risotto is luxuriously creamy with a vibrant citrus kick. Serve it with a sprinkle of extra Parmesan and a side of crisp greens for contrast.

Beetroot and Goat Cheese Risotto

Craving a dish that combines earthy flavors with creamy richness? This beetroot and goat cheese risotto delivers both, with a vibrant color that’s as appealing as its taste.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups vegetable stock, kept warm
  • 1 medium beetroot, peeled and grated
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 oz goat cheese, crumbled
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion, sauté until translucent, about 3 minutes.
2. Add grated beetroot, cook for another 5 minutes until softened.
3. Stir in Arborio rice, toast for 2 minutes until grains are slightly translucent.
4. Pour in white wine, stir continuously until fully absorbed.
5. Begin adding warm vegetable stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
6. After about 18 minutes, when rice is al dente and mixture is creamy, remove from heat.
7. Fold in Parmesan and goat cheese until well combined. Season with salt if needed.
8. Let risotto rest for 2 minutes before serving to allow flavors to meld.

You’ll love the creamy texture with bursts of tangy goat cheese. Serve with a sprinkle of extra goat cheese and a drizzle of balsamic glaze for an elegant touch.

Caramelized Onion and Gorgonzola Risotto

Risotto gets a bold upgrade with caramelized onions and tangy Gorgonzola. This dish combines creamy rice with deep, savory flavors for a comforting meal.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1 large onion, thinly sliced
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • 1/2 cup Gorgonzola cheese, crumbled
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add sliced onions. Cook for 15 minutes, stirring occasionally, until golden brown.
2. Add Arborio rice to the pan. Stir for 2 minutes until the rice is lightly toasted.
3. Pour in white wine. Stir continuously until the wine is fully absorbed.
4. Begin adding warm chicken stock, one ladle at a time. Stir frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18 minutes.
5. Once the rice is creamy and al dente, remove from heat. Stir in butter and Gorgonzola until melted and well combined. Season with salt if needed.
6. Cover and let sit for 2 minutes before serving.

Creamy with a punch of flavor, this risotto is perfect as is or topped with extra Gorgonzola. Serve it alongside a crisp green salad for contrast.

Sweet Corn and Basil Risotto

A creamy, vibrant risotto that’s perfect for summer evenings. Sweet corn and fresh basil bring a burst of flavor to this classic dish.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock, kept warm
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add Arborio rice to the pan. Stir to coat the grains with oil, toast for 1 minute.
3. Begin adding warm stock, one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next.
4. After 15 minutes, add sweet corn kernels. Continue adding stock and stirring.
5. When rice is al dente and creamy, remove from heat. Stir in basil, Parmesan, and butter until melted.
6. Season with salt to taste. Serve immediately.

Tip: Keep the stock warm to prevent the rice from cooling and stopping the cooking process. Tip: Stirring constantly releases the rice’s starch, creating a creamy texture. Tip: Fresh basil added at the end preserves its vibrant color and flavor. Unbelievably creamy with a sweet crunch from the corn, this risotto pairs wonderfully with a crisp white wine or as a side to grilled chicken.

Eggplant and Tomato Risotto

Here’s a straightforward recipe for Eggplant and Tomato Risotto that’s both comforting and flavorful. Hearty and rich, this dish is perfect for a cozy dinner.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1 medium eggplant, diced into 1/2-inch cubes
  • 2 large tomatoes, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add diced eggplant to the pan. Cook until slightly softened, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Stir in Arborio rice. Toast the rice with the vegetables for 2 minutes until slightly golden.
4. Begin adding warm vegetable broth, one ladle at a time. Wait until each addition is almost fully absorbed before adding the next. Tip: Keep the broth warm to maintain even cooking temperature.
5. After about 15 minutes, when half the broth is used, add diced tomatoes. Continue adding broth as before.
6. Once all broth is absorbed and rice is creamy yet al dente, about 25 minutes total, remove from heat. Tip: The risotto should slowly flow when stirred, not too stiff or runny.
7. Stir in grated Parmesan cheese. Season with salt if needed.

Zesty and creamy, this risotto pairs beautifully with a crisp green salad. The eggplant adds a meaty texture, while the tomatoes bring a slight acidity to balance the richness.

Zucchini and Mint Risotto

You’ll love this Zucchini and Mint Risotto for its fresh flavors and creamy texture. Perfect for a summer dinner, it’s both light and satisfying.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 3 cups vegetable broth, kept warm
  • 1 medium zucchini, diced
  • 1/4 cup fresh mint leaves, chopped
  • 1/2 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Stir in Arborio rice and toast for 1 minute, ensuring each grain is coated with oil.
4. Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
5. After 15 minutes, add diced zucchini to the risotto.
6. Continue adding broth and stirring until the rice is al dente, about 5 more minutes.
7. Remove from heat. Stir in chopped mint and Parmesan cheese. Season with salt if needed.
8. Let sit covered for 2 minutes before serving to allow flavors to meld.

Outstandingly creamy with a hint of freshness from the mint, this risotto pairs wonderfully with a crisp white wine. Try topping it with extra mint leaves for a vibrant presentation.

Red Pepper and Feta Risotto

Kickstart your meal with this vibrant Red Pepper and Feta Risotto, a creamy dish that balances sweet and tangy flavors perfectly.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1 large red bell pepper, diced
  • 1/2 cup crumbled feta cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup white wine
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add diced red bell pepper, cook for another 5 minutes until softened.
3. Stir in Arborio rice, toast for 2 minutes until edges become slightly translucent.
4. Pour in white wine, stir continuously until fully absorbed.
5. Begin adding warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
6. Continue this process for about 18-20 minutes until rice is creamy and al dente.
7. Remove from heat, fold in crumbled feta cheese until melted and evenly distributed.
8. Season with salt to taste, serve immediately.

Tip: Keep the stock warm to maintain consistent cooking temperature. Stirring frequently releases the rice’s starch, essential for creaminess. For a richer flavor, toast the rice until it emits a nutty aroma before adding liquid.

Creamy with a slight bite, this risotto pairs beautifully with a crisp green salad or grilled vegetables. The feta adds a salty punch that contrasts the sweet peppers delightfully.

Leek and White Wine Risotto

Just when you thought risotto couldn’t get any better, this leek and white wine version proves otherwise. It’s creamy, flavorful, and surprisingly simple to make.

Ingredients

For the risotto:

• 2 tbsp olive oil
• 1 large leek, thinly sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add the sliced leek. Cook until soft, about 5 minutes.
3. Stir in Arborio rice. Toast for 2 minutes until slightly translucent.
4. Pour in white wine. Stir until fully absorbed.
5. Add warm chicken stock, one ladle at a time. Stir constantly until each ladle is absorbed before adding the next.
6. Continue until rice is creamy and al dente, about 18 minutes.
7. Remove from heat. Stir in Parmesan cheese and butter until melted.
8. Season with salt to taste.

Always serve this risotto immediately for the best texture. The leeks add a subtle sweetness, while the white wine brings a bright acidity. Try topping with crispy prosciutto for an extra layer of flavor.

Broccoli and Cheddar Risotto

Nothing beats the creamy comfort of a well-made risotto, especially when it’s packed with the classic combo of broccoli and cheddar.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 3 cups chicken or vegetable broth, kept warm
  • 1 cup broccoli florets, chopped small
  • 1 cup sharp cheddar cheese, grated
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add the onion and sauté until translucent, about 3 minutes.
3. Stir in the Arborio rice, coating it well with the oil and onions.
4. Begin adding the warm broth, one ladle at a time, stirring constantly until absorbed before adding more.
5. After about 15 minutes, when the rice is halfway cooked, add the broccoli florets.
6. Continue adding broth and stirring until the rice is al dente and the broccoli is tender, about 10 more minutes.
7. Remove from heat and stir in the grated cheddar cheese until melted and creamy.
8. Season with salt to taste before serving.

This risotto turns out luxuriously creamy with a satisfying bite from the al dente rice. The sharp cheddar adds a depth of flavor that pairs perfectly with the fresh, green broccoli. Serve it as a main dish or as a hearty side to grilled chicken.

Cauliflower and Turmeric Risotto

Perfect for a cozy night in, this Cauliflower and Turmeric Risotto brings a vibrant twist to the classic dish. Packed with flavor and easy to make, it’s a weeknight winner.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 3 cups vegetable broth, kept warm
  • 1/2 head cauliflower, grated
  • 1 tsp turmeric powder
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
• For garnish:
  • 2 tbsp chopped fresh parsley
  • 1/4 cup toasted pine nuts

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Stir in Arborio rice and cook for 2 minutes until slightly toasted.
3. Begin adding warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more.
4. After 15 minutes, mix in grated cauliflower and turmeric. Continue adding broth and stirring.
5. Once rice is al dente and creamy, remove from heat. Stir in Parmesan cheese and salt to taste.
6. Garnish with chopped parsley and toasted pine nuts before serving.

Just creamy enough with a slight crunch from the pine nuts, this risotto offers a comforting yet sophisticated flavor profile. Serve it as a main or alongside grilled fish for an elegant meal.

Spinach and Ricotta Risotto

Spinach and ricotta risotto brings creamy comfort to your table with minimal fuss. Savor the blend of tender greens and rich cheese in every bite.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock, kept warm
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
• For the spinach and ricotta mix:
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add Arborio rice to the pan. Stir to coat with oil, toast for 1 minute until slightly golden.
3. Begin adding warm stock, one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next.
4. After 15 minutes, when rice is al dente, fold in chopped spinach. Cook for 2 minutes until wilted.
5. Remove from heat. Stir in ricotta and Parmesan cheese until creamy. Season with salt and pepper.
6. Let risotto rest for 2 minutes before serving to allow flavors to meld.

Lusciously creamy with a slight bite from the rice, this risotto pairs beautifully with a crisp white wine. Try topping with extra Parmesan or a drizzle of olive oil for added richness.

Conclusion

We hope these 18 creamy vegetarian risotto recipes inspire your next cozy meal. Each dish promises comfort and flavor, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!