20 Creamy Arborio Rice Delight Recipes

Dive into the creamy, dreamy world of Arborio rice with our roundup of 20 delectable recipes that promise to transform your kitchen into an Italian trattoria! Whether you’re craving a quick weeknight dinner or a luxurious weekend feast, these dishes are your ticket to comfort food heaven. Get ready to stir, savor, and fall in love with every spoonful—let’s get cooking!

Creamy Mushroom Arborio Rice Risotto

Alright, let’s dive into the creamy, dreamy world of this mushroom arborio rice risotto that’s about to become your weeknight hero. It’s the kind of dish that makes you want to cancel your plans just to savor every bite.

Ingredients

• 1 ½ cups arborio rice
• 4 cups chicken stock, kept warm
• 1 cup dry white wine
• 1 lb cremini mushrooms, thinly sliced
• ½ cup grated Parmigiano-Reggiano
• ¼ cup unsalted butter, divided
• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 tbsp fresh thyme leaves

Instructions

1. In a large saucepan, heat 2 tbsp of olive oil and 2 tbsp of butter over medium heat until the butter is fully melted and begins to foam slightly.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and thyme leaves, cooking for an additional 1 minute until fragrant.
4. Increase the heat to medium-high, add the sliced mushrooms, and cook until they release their moisture and begin to brown, about 8 minutes. Tip: Don’t overcrowd the pan to ensure proper browning.
5. Add the arborio rice to the pan, stirring to coat each grain in the fat, and toast for 2 minutes until the edges become slightly translucent.
6. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 3 minutes.
7. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the stock warm to maintain a consistent cooking temperature.
8. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the remaining 2 tbsp of butter and the grated Parmigiano-Reggiano. Season with salt and pepper to taste. Tip: The risotto should flow slowly when spooned; if it’s too thick, adjust with a splash of warm stock.

Buttery and rich with a velvety texture, this risotto is a masterpiece of comfort. Serve it with a sprinkle of extra thyme and a glass of the remaining wine for a meal that’s as indulgent as it is effortless.

Garlic Parmesan Arborio Rice

Prepare to have your taste buds do a happy dance with this Garlic Parmesan Arborio Rice, a dish that’s as comforting as your favorite sweater but with way more flavor. Perfect for those nights when you’re craving something creamy, cheesy, and utterly irresistible.

Ingredients

• 1 cup Arborio rice
• 3 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 3 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup heavy cream
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large saucepan, heat the clarified butter over medium heat until shimmering.
2. Add the minced garlic and sauté for 1 minute, or until fragrant but not browned, to avoid bitterness.
3. Stir in the Arborio rice, coating each grain in the butter, and toast for 2 minutes to enhance its nutty flavor.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18 minutes.
6. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the heavy cream and Parmesan cheese until fully incorporated.
7. Season with salt and freshly ground black pepper to precise taste, then garnish with fresh parsley before serving.

Absolutely creamy with a punch of garlic and a salty kick from the Parmesan, this dish is a showstopper. Try serving it alongside a crisp green salad or as a luxurious bed for seared scallops to elevate your dinner game.

Lemon Herb Arborio Rice Salad

Get ready to dazzle your taste buds with a dish that’s as vibrant as a summer day and as refreshing as a cool breeze—our Lemon Herb Arborio Rice Salad is here to steal the show at your next picnic or potluck!

Ingredients

• 1 cup Arborio rice, rinsed and drained
• 2 cups vegetable stock, simmering
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest, finely grated
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1/4 cup red onion, finely diced
• 1/2 cup cucumber, seeded and diced
• 1/4 cup feta cheese, crumbled
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, bring the vegetable stock to a gentle simmer over medium heat.
2. Add the Arborio rice to the simmering stock, stirring once to prevent sticking. Reduce heat to low, cover, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed.
3. Transfer the cooked rice to a large mixing bowl and let it cool to room temperature, about 15 minutes, fluffing occasionally with a fork to prevent clumping.
4. Whisk together the extra-virgin olive oil, fresh lemon juice, and lemon zest in a small bowl until emulsified.
5. Pour the dressing over the cooled rice, tossing gently to coat evenly.
6. Fold in the fresh parsley, dill, red onion, cucumber, and feta cheese until well combined.
7. Season with salt and freshly ground black pepper to taste, adjusting as needed.

Serve this zesty, herbaceous salad chilled or at room temperature for a dish that’s bursting with bright flavors and satisfying textures. Perfect alongside grilled proteins or as a standalone star, it’s sure to be a hit with its creamy feta and crisp cucumber contrasts.

Sun-Dried Tomato and Basil Arborio Rice

Sun-dried tomato and basil Arborio rice is the dish your weeknight dinners have been dreaming of—bold, vibrant, and unapologetically flavorful. Seriously, who knew such simple ingredients could throw a party in your mouth?

Ingredients

• 1 cup Arborio rice
• 2 tbsp extra virgin olive oil
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/4 cup fresh basil leaves, chiffonade
• 3 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt to taste

Instructions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the Arborio rice to the pan, stirring to coat each grain in oil, and toast for 2 minutes to enhance its nutty flavor.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and creamy, fold in the sun-dried tomatoes, basil, Parmesan cheese, and butter until well combined and the butter is melted.
8. Season with salt to taste, then remove from heat.

Brimming with the chewy texture of Arborio rice and the punchy flavors of sun-dried tomatoes and basil, this dish is a testament to the magic of simple ingredients. Serve it as a standalone star or alongside a crisp, green salad for a meal that’s anything but ordinary.

Spinach and Feta Stuffed Arborio Rice Balls

Spinach and Feta Stuffed Arborio Rice Balls are the culinary equivalent of a surprise party in your mouth—unexpected, delightful, and absolutely unforgettable. These little globes of joy are packed with creamy feta and vibrant spinach, all encased in a crispy, golden shell of Arborio rice. Perfect for when you want to impress without the stress!

Ingredients

• 1 cup Arborio rice, rinsed
• 2 cups vegetable stock, simmering
• 1/2 cup finely chopped spinach, wilted
• 1/3 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 quart vegetable oil, for frying

Instructions

1. In a medium saucepan, combine the Arborio rice and simmering vegetable stock. Cook over medium heat, stirring occasionally, until the rice is tender and the liquid is absorbed, about 18 minutes.
2. Transfer the cooked rice to a large bowl and let it cool for 10 minutes. Stir in the wilted spinach, feta cheese, Parmesan cheese, beaten egg, sea salt, and black pepper until well combined.
3. Using your hands, form the rice mixture into 1.5-inch balls. Roll each ball in panko breadcrumbs until evenly coated.
4. In a deep fryer or large pot, heat the vegetable oil to 350°F. Carefully add the rice balls in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
5. In a small skillet, melt the clarified butter over medium heat. Drizzle the melted butter over the fried rice balls for an extra layer of richness.

For a textural contrast that’s nothing short of magical, serve these rice balls atop a smear of roasted red pepper sauce. The creamy interior against the crispy exterior, with the tangy feta and earthy spinach, makes each bite a complex flavor journey. Fantastic for dipping, sharing, or—let’s be honest—hoarding all to yourself.

Arborio Rice Pudding with Cinnamon

Zesty and comforting, this Arborio Rice Pudding with Cinnamon is like a warm hug for your taste buds, blending creamy textures with a spicy kick that’ll make your spoon dance back for more.

Ingredients

• 1 cup Arborio rice, rinsed and drained
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• Ground cinnamon, for garnish

Instructions

1. In a medium saucepan, combine the Arborio rice, whole milk, granulated sugar, cinnamon stick, and fine sea salt over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
3. Reduce the heat to low and continue to cook, stirring frequently, for 25 minutes or until the rice is tender and the mixture has thickened to a creamy consistency.
4. Remove the cinnamon stick and stir in the pure vanilla extract, heavy cream, and unsalted butter until fully incorporated.
5. Cook for an additional 5 minutes, allowing the flavors to meld and the pudding to reach the desired thickness.
6. Remove from heat and let the pudding sit for 5 minutes to slightly thicken further before serving.
7. Divide the pudding among serving bowls and sprinkle with ground cinnamon for garnish.

Buttery and rich, this pudding boasts a velvety texture with pops of creamy rice, all wrapped in the warm embrace of cinnamon. Serve it chilled for a refreshing twist or warm for a comforting dessert that doubles as a breakfast treat.

Roasted Vegetable Arborio Rice Pilaf

Unbelievably delicious and surprisingly simple, this Roasted Vegetable Arborio Rice Pilaf is here to jazz up your dinner routine without any fuss. Packed with vibrant flavors and a texture that’s just *chef’s kiss*, it’s the kind of dish that’ll have you pretending you’re a gourmet chef—even if you’re really just in your pajamas.

Ingredients

• 1 cup Arborio rice, rinsed and drained
• 2 cups vegetable stock, kept warm
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup roasted mixed vegetables (zucchini, bell peppers, and carrots), diced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F (204°C) and roast the mixed vegetables on a baking sheet for 20 minutes, or until they’re caramelized and tender. Tip: Toss them in a bit of olive oil before roasting for extra flavor.
2. In a large saucepan, melt the clarified butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and Arborio rice, cooking for 2 minutes until the rice is lightly toasted. Tip: Keep stirring to prevent the rice from sticking.
4. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
5. Begin adding the warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and creamy, fold in the roasted vegetables, Parmesan cheese, and fresh thyme. Season with salt and pepper to taste. Tip: For an extra creamy texture, stir in a knob of butter at the end.

Now, this pilaf isn’t just a side dish—it’s the main event with its creamy texture, nutty undertones, and bursts of roasted veggie goodness. Serve it up in a hollowed-out pumpkin for an autumnal twist that’ll wow your guests.

Seafood Paella with Arborio Rice

Gather ’round, food lovers, because we’re about to dive into a dish that’s as vibrant as a summer sunset and twice as satisfying. This seafood paella, with its golden Arborio rice, is a symphony of flavors that’ll have your taste buds dancing the flamenco.

Ingredients

• 2 cups Arborio rice
• 4 cups seafood stock, kept warm
• 1/2 cup dry white wine
• 1 lb mixed seafood (shrimp, mussels, and squid), cleaned and prepared
• 1/2 cup clarified butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, soaked in 2 tbsp warm water
• Salt, to precise seasoning
• Fresh parsley, finely chopped for garnish

Instructions

1. Heat the clarified butter in a large paella pan over medium heat until shimmering.
2. Add the finely diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the thinly sliced red bell pepper and smoked paprika, cooking for another 3 minutes until the pepper softens.
4. Pour in the Arborio rice, stirring to coat each grain with the butter and vegetable mixture, toasting lightly for 2 minutes.
5. Deglaze the pan with the dry white wine, allowing it to reduce by half, about 2 minutes.
6. Begin adding the warm seafood stock, one ladle at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next.
7. Once half the stock has been incorporated, gently nestle the mixed seafood into the rice, distributing evenly.
8. Continue adding the remaining stock until the rice is al dente and the seafood is cooked through, about 20 minutes total.
9. Drizzle the saffron and its soaking liquid over the paella, then remove from heat and let stand covered for 5 minutes.
10. Garnish with finely chopped fresh parsley before serving.

How stunning is this dish? The Arborio rice offers a creamy yet distinct bite, while the seafood brings a briny sweetness that’s perfectly balanced by the smoky paprika and aromatic saffron. Serve it straight from the pan for that authentic, shareable feast vibe.

Arborio Rice and Chicken Casserole

Yikes! It’s another chilly evening, and your stomach’s growling louder than a bear in a dumpster. Fear not, because this Arborio Rice and Chicken Casserole is about to become your new best friend—comforting, creamy, and packed with enough flavor to make your taste buds do a happy dance.

Ingredients

• 1.5 cups Arborio rice
• 2 cups chicken broth, homemade preferred
• 1 cup heavy cream
• 1.5 lbs boneless, skinless chicken thighs, pasture-raised, diced
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese, aged 24 months
• 2 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, warm the olive oil and sauté the diced onion until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and diced chicken thighs to the skillet, cooking until the chicken is lightly browned, approximately 7 minutes. Tip: Ensure the chicken is evenly diced for uniform cooking.
4. Stir in the Arborio rice, sea salt, black pepper, and smoked paprika, toasting the rice for 2 minutes until slightly translucent around the edges.
5. Gradually pour in the chicken broth and heavy cream, stirring continuously until the mixture begins to simmer.
6. Transfer the mixture to the prepared baking dish, cover tightly with aluminum foil, and bake for 25 minutes.
7. Remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Garnish with fresh parsley before serving. Tip: Let the casserole rest for 5 minutes after baking for easier serving.

Rich in flavor with a velvety texture, this casserole pairs beautifully with a crisp green salad or roasted vegetables. For a twist, try serving it in individual ramekins for a personalized touch at your next dinner party.

Truffle Oil Infused Arborio Rice

Get ready to elevate your risotto game with a dish that’s as luxurious as it is laughably easy to make. This truffle oil-infused Arborio rice is the culinary equivalent of putting on a fancy hat and pretending you’re at a gourmet restaurant, but in the comfort of your pajamas.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept at a simmer
• 2 tbsp clarified butter
• 1/2 cup dry white wine
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp white truffle oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 small shallot, finely minced

Instructions

1. In a heavy-bottomed saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the minced shallot and sauté until translucent, about 2 minutes, stirring constantly to prevent browning.
3. Stir in the Arborio rice, ensuring each grain is coated with butter, and toast lightly for 1 minute.
4. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
5. Begin adding the simmering chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: Keep the stock at a steady simmer to maintain consistent cooking temperature.
6. After about 18 minutes, the rice should be al dente and the mixture creamy. Remove from heat.
7. Fold in the Parmesan cheese, sea salt, and black pepper. Tip: The residual heat will melt the cheese perfectly.
8. Drizzle with white truffle oil and gently stir to incorporate. Tip: Truffle oil is potent, so start with less and add more to taste.

How does it turn out? Imagine each grain of rice wearing a tiny tuxedo of flavor, with the truffle oil leading the orchestra. Serve it as the star of your dinner party or enjoy it solo with a side of smug satisfaction.

Arborio Rice with Peas and Pancetta

Delightfully decadent yet deceptively simple, this Arborio Rice with Peas and Pancetta is the culinary equivalent of a cozy sweater—comforting, stylish, and utterly irresistible. Perfect for those evenings when you’re craving something creamy, savory, and just a tad indulgent, this dish is a crowd-pleaser that doesn’t skimp on flavor or flair.

Ingredients

• 1 cup Arborio rice
• 4 oz pancetta, diced
• 1/2 cup fresh peas, shelled
• 1/4 cup dry white wine
• 3 cups chicken stock, kept warm
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy and golden, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same skillet, add the butter and onion. Sauté until the onion is translucent, about 3 minutes. Tip: Keep the heat medium to avoid browning the onion too quickly.
3. Add the garlic and Arborio rice, stirring to coat the rice in the fats. Toast the rice for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until fully absorbed. Tip: This step deglazes the pan, adding depth to the dish.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the stock, stir in the peas. Tip: Adding them now ensures they’re perfectly tender by the end.
7. Once the rice is creamy and al dente, remove from heat. Stir in the Parmesan cheese and reserved pancetta. Season with salt and pepper to taste.

Lusciously creamy with pops of sweet peas and salty pancetta, this dish is a textural dream. Serve it in shallow bowls with a sprinkle of extra Parmesan and a glass of the remaining white wine for a meal that’s as elegant as it is effortless.

Coconut Milk Arborio Rice with Mango

Dive into a tropical escape with this lusciously creamy Coconut Milk Arborio Rice with Mango, where every spoonful is like a mini vacation for your taste buds. Perfect for those days when you’re craving something sweet, comforting, and just a little bit fancy without the fuss.

Ingredients

• 1 cup Arborio rice
• 1 1/2 cups full-fat coconut milk
• 1/2 cup water
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 ripe mango, diced
• 1 tbsp clarified butter
• A pinch of sea salt

Instructions

1. In a medium saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the Arborio rice to the pan, stirring constantly for 2 minutes to toast lightly, ensuring each grain is coated in butter for a nutty flavor base.
3. Pour in the coconut milk and water, then stir in the sugar, vanilla extract, and sea salt. Bring to a gentle boil, then reduce heat to low.
4. Cover and simmer for 20 minutes, resisting the urge to stir, to allow the rice to absorb the liquid and become creamy.
5. Remove from heat and let stand, covered, for 5 minutes to finish thickening.
6. Gently fold in the diced mango, reserving a few pieces for garnish.
7. Serve warm, topped with the reserved mango for a burst of freshness and color.

Brimming with velvety texture and the perfect balance of sweetness, this dish is a dreamy dessert or brunch standout. Try serving it in hollowed-out coconut halves for an Instagram-worthy presentation that screams summer.

Arborio Rice Stuffed Bell Peppers

Let’s face it, stuffing bell peppers is like giving them a delicious hug from the inside out, and our Arborio rice-stuffed version is here to make your taste buds do a happy dance. Perfect for when you want to impress at dinner but secretly keep it easy-peasy.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup Arborio rice, rinsed
• 2 cups chicken stock, simmering
• 1/2 cup grated Parmesan cheese, freshly grated
• 1/4 cup extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp saffron threads, crushed
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold your peppers snugly.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in the Arborio rice, coating it well with the oil, and toast for 2 minutes until slightly golden. Tip: Toasting the rice enhances its nutty flavor.
4. Gradually add the simmering chicken stock, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. This should take about 18 minutes.
5. Remove from heat and stir in the Parmesan cheese and saffron. Season with salt and pepper to taste. Tip: The saffron adds a luxurious color and aroma, don’t skip it!
6. Stand the peppers upright in the prepared dish and fill them with the rice mixture. Tip: For an extra cheesy top, sprinkle a bit more Parmesan over the peppers before baking.
7. Bake for 25-30 minutes until the peppers are tender and the filling is heated through.

Kick back and savor the creamy, cheesy goodness of the Arborio rice paired with the sweet, tender bell peppers. Serve these beauties with a crisp green salad or as a standout side at your next BBQ.

Arborio Rice and Butternut Squash Risotto

Unbelievably creamy and bursting with autumnal vibes, this risotto is your ticket to comfort town, with a first-class seat on the flavor express. It’s like a hug in a bowl, but make it gourmet.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups homemade chicken stock, kept warm
• 1 cup dry white wine
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1/2 cup unsalted butter, divided
• 1/4 cup extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet, heat 2 tbsp of butter and olive oil over medium heat until the butter is melted and foamy.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and Arborio rice, cooking for 2 minutes until the rice is lightly toasted and fragrant.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 3 minutes.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Meanwhile, in a separate pan, sauté the butternut squash in 2 tbsp of butter over medium heat until tender and lightly caramelized, about 10 minutes. Season with salt and pepper.
7. Once the rice is al dente and the mixture is creamy, fold in the cooked butternut squash, Parmesan cheese, heavy cream, and thyme leaves. Adjust seasoning with salt and pepper.
8. Remove from heat and let stand for 2 minutes before serving to allow the flavors to meld.

Velvety and rich, this risotto boasts a perfect balance of sweet squash and savory Parmesan, with a texture that’s irresistibly creamy yet retains a slight bite. Serve it in hollowed-out squash bowls for an Instagram-worthy presentation that screams fall.

Arborio Rice with Saffron and Shrimp

Alright, let’s dive into a dish that’s as vibrant as a summer sunset and just as delightful—Arborio Rice with Saffron and Shrimp. This isn’t just any rice dish; it’s a creamy, dreamy, saffron-kissed masterpiece that’ll have you swooning with every bite.

Ingredients

• 1 1/2 cups Arborio rice
• 1/4 teaspoon saffron threads, crushed
• 1/4 cup dry white wine
• 4 cups chicken stock, kept warm
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt, to taste

Instructions

1. In a medium saucepan, heat the chicken stock over low heat until warm; keep it simmering throughout the cooking process.
2. In a large, heavy-bottomed skillet, melt the clarified butter over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and Arborio rice to the skillet, stirring to coat the rice in the butter. Toast the rice for 2 minutes until slightly golden.
4. Pour in the dry white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
6. Halfway through adding the stock, stir in the crushed saffron threads for that signature golden hue and aromatic flavor.
7. Once the rice is al dente and creamy, gently fold in the shrimp and cook until they turn pink and opaque, about 3 minutes.
8. Remove from heat and stir in the grated Parmesan cheese. Season with salt to taste.

You’ll love the creamy texture of the Arborio rice paired with the tender shrimp and the luxurious hint of saffron. Serve it in shallow bowls with a sprinkle of extra Parmesan and a side of crusty bread for dipping into that glorious sauce.

Arborio Rice and Asparagus Lemon Risotto

So, you’ve decided to dive into the creamy, dreamy world of risotto, and let me tell you, this Arborio Rice and Asparagus Lemon Risotto is about to become your new kitchen anthem. It’s like spring decided to throw a party in your mouth, and everyone’s invited—especially your taste buds.

Ingredients

• 1 1/2 cups Arborio rice
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 4 cups chicken or vegetable stock, kept warm
• 1/2 cup dry white wine
• 1 medium shallot, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup freshly grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper, to season

Instructions

1. In a large saucepan, heat the olive oil and 1 tbsp of butter over medium heat until the butter is melted and foamy.
2. Add the shallot and garlic, sautéing until translucent and fragrant, about 2 minutes. Tip: Don’t let them brown to keep the flavor delicate.
3. Stir in the Arborio rice, coating each grain with the butter and oil mixture, and toast for 1 minute until slightly translucent at the edges.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed. Tip: This deglazes the pan and adds a layer of flavor.
5. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. When the rice is al dente and the mixture is creamy, stir in the asparagus pieces during the last 5 minutes of cooking to retain their vibrant color and crisp-tender texture.
7. Remove from heat and stir in the remaining butter, Parmesan cheese, lemon zest, and juice. Season with salt and pepper to taste. Tip: The residual heat will melt the butter and cheese into a luscious sauce.

Gloriously creamy with a bright punch of lemon and the fresh crunch of asparagus, this risotto is a showstopper. Serve it in a shallow bowl with an extra sprinkle of Parmesan and a twist of black pepper for that Instagram-worthy finish.

Arborio Rice with Wild Mushrooms and Thyme

Get ready to dive fork-first into a dish that’s as comforting as your favorite sweater but way more flavorful—Arborio rice meets wild mushrooms and thyme in a culinary hug you didn’t know you needed.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup clarified butter
• 1 lb assorted wild mushrooms (such as morels, chanterelles, and shiitakes), cleaned and sliced
• 2 tbsp fresh thyme leaves
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• Salt to taste

Instructions

1. In a large, heavy-bottomed saucepan, heat the clarified butter over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 3 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the Arborio rice, stirring to coat each grain in butter, and toast for 2 minutes.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next.
7. After about 15 minutes, when the rice is al dente, stir in the wild mushrooms and thyme leaves.
8. Continue cooking, adding stock as needed, until the rice is creamy and the mushrooms are tender, about 5 more minutes.
9. Remove from heat and stir in the grated Parmigiano-Reggiano cheese until melted and well combined.
10. Season with salt to taste and serve immediately.

With its creamy texture and earthy flavors, this dish is a showstopper on its own or paired with a crisp green salad for contrast. Who knew elegance could be so effortlessly achieved?

Arborio Rice and Chorizo Spanish Style

Venture into a culinary escapade with this Arborio Rice and Chorizo Spanish Style dish, where every bite is a fiesta of flavors dancing on your palate. Perfect for those who love to spice up their mealtime with a little adventure and a lot of taste!

Ingredients

• 1 cup Arborio rice, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1/2 lb Spanish chorizo, diced into 1/4-inch pieces
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, lightly crushed
• 2 1/2 cups chicken stock, heated to a simmer
• 1/4 cup dry white wine
• 1/2 cup frozen peas, thawed
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste

Instructions

1. Heat olive oil in a large, deep skillet over medium heat until shimmering, about 1 minute.
2. Add diced chorizo and cook, stirring occasionally, until lightly browned and oils are released, about 3 minutes. Tip: The chorizo’s oils will flavor the entire dish, so don’t skimp on this step.
3. Stir in onion and garlic, cooking until translucent, about 2 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Add Arborio rice, smoked paprika, and saffron, stirring to coat the rice in the oils and spices, about 1 minute.
5. Pour in white wine, stirring constantly until fully absorbed, about 2 minutes.
6. Begin adding the simmering chicken stock, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes total. Tip: This gradual process is key to achieving the perfect creamy texture.
7. Once the rice is al dente and the mixture is creamy, stir in peas and parsley, cooking for an additional 2 minutes.
8. Season with salt to taste, then remove from heat.

Present this dish with a flourish, and watch as the creamy, vibrant rice with its bold chorizo bites becomes the star of your table. Pair it with a crisp white wine for an unforgettable meal that’s as lively as it is comforting.

Arborio Rice with Pumpkin and Sage

Zesty and vibrant, this Arborio Rice with Pumpkin and Sage is like autumn in a bowl, but let’s be real—it’s delicious any time of year. Perfect for when you’re craving something creamy, comforting, and a little bit fancy without wanting to spend all day in the kitchen.

Ingredients

• 1 1/2 cups Arborio rice
• 3 cups homemade chicken stock, kept warm
• 1 cup pumpkin puree, homemade or canned
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tbsp extra-virgin olive oil
• 1 medium shallot, finely minced
• 2 cloves garlic, finely minced
• 8 fresh sage leaves, thinly sliced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a heavy-bottomed pot, heat the olive oil and clarified butter over medium heat until shimmering.
2. Add the minced shallot and garlic, sautéing until translucent and fragrant, about 2 minutes.
3. Stir in the Arborio rice, toasting it lightly until the edges become slightly translucent, about 3 minutes.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes, when the rice is al dente, fold in the pumpkin puree and sliced sage leaves.
7. Continue cooking and adding stock as needed until the rice is creamy and tender, about 5 more minutes.
8. Remove from heat and stir in the Parmigiano-Reggiano, salt, and pepper.
9. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

Rich and velvety, this risotto boasts a perfect balance of sweet pumpkin and earthy sage, with a texture that’s luxuriously creamy yet each grain of rice retains a slight bite. Serve it in hollowed-out mini pumpkins for an Instagram-worthy presentation that’ll have your guests swooning.

Arborio Rice and Smoked Salmon Risotto

Now, let’s dive into a dish that’s as luxurious as it is comforting, blending the creamy dreaminess of Arborio rice with the smoky sophistication of salmon. This risotto isn’t just food; it’s a hug in a bowl, with a side of elegance.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept at a simmer
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 tbsp clarified butter
• 1/2 cup freshly grated Parmigiano-Reggiano
• 4 oz smoked salmon, thinly sliced
• 1 tbsp fresh dill, chopped
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Heat the olive oil and clarified butter in a large, heavy-bottomed pan over medium heat until the butter is frothy.
2. Add the finely diced onion, sautéing until translucent, about 3 minutes, stirring constantly to prevent browning.
3. Stir in the Arborio rice, toasting for 2 minutes until the edges become slightly translucent, ensuring each grain is coated with fat.
4. Pour in the white wine, stirring continuously until fully absorbed, about 1 minute.
5. Begin adding the simmering chicken stock, one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next, approximately 18-20 minutes total.
6. Once the rice is al dente and the mixture is creamy, remove from heat and fold in the Parmigiano-Reggiano, smoked salmon, dill, and black pepper.
7. Let the risotto rest for 2 minutes off the heat to allow the flavors to meld beautifully.

Lusciously creamy with a bite, this risotto boasts a perfect harmony of smoky salmon and fresh dill. Serve it in warmed bowls, garnished with an extra sprinkle of dill and a twist of black pepper for a dish that’s as visually stunning as it is delicious.

Conclusion

We hope this roundup of 20 Creamy Arborio Rice Delight Recipes inspires your next kitchen adventure! Each dish offers a unique twist on the classic, ensuring there’s something for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the creamy goodness. Happy cooking!