Risotto, a classic Italian dish, is a staple for any food enthusiast. And when you combine it with the vibrant flavors and colors of seasonal vegetables, the result is nothing short of spectacular. In this article, we’ll take you on a culinary journey through the changing seasons, showcasing 20 creamy vegetarian risotto recipes that highlight the best of what nature has to offer.
From the earthy tones of mushroom and thyme to the bright notes of pea and mint, each recipe is a masterclass in balancing flavors and textures. Whether you’re a seasoned chef or a kitchen newbie, these recipes are sure to inspire your culinary creativity and leave you feeling satisfied and full.
In this article, we’ll explore the world of creamy vegetarian risotto recipes, highlighting the best of each season’s offerings. So grab a fork and join us on this delicious journey through the world of risotto!
Mushroom and Thyme Risotto
This classic Italian dish is a perfect blend of earthy mushrooms and bright thyme flavors, all wrapped up in a creamy Arborio rice base. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 sprigs fresh thyme, chopped
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Parmesan cheese, grated (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and thyme; cook until mushrooms release their liquid and start browning.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using); cook until absorbed.
5. Add warmed broth, 1/2 cup at a time, stirring and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of total cooking time, remove from heat. Stir in butter and season with salt and pepper.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Butternut Squash and Sage Risotto
This autumnal risotto combines the natural sweetness of roasted butternut squash with the earthy flavor of sage, all wrapped up in a creamy Arborio rice dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Once the rice is cooked, stir in the roasted butternut squash, chopped sage, and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting squash) + 20-25 minutes (cooking risotto)
Spinach and Lemon Risotto
A creamy and refreshing Italian-inspired dish that combines the earthy flavor of spinach with the brightness of lemon, perfect for a light and satisfying meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
5. Add 1/2 cup of warmed broth to the rice and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more. This should take about 20-25 minutes, or until the rice is cooked and creamy.
6. Stir in the chopped spinach, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 25-30 minutes
Roasted Garlic and Asparagus Risotto
A creamy and flavorful Italian-inspired dish that combines the sweetness of roasted garlic with the tender crunch of asparagus, all wrapped up in a rich risotto. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 3 cloves roasted garlic, minced (see note)
– 1 pound fresh asparagus, trimmed
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add asparagus; cook until tender, about 5 minutes.
3. In a separate pot, warm broth over low. Set aside.
4. In a large saucepan, sauté Arborio rice in olive oil until lightly toasted, about 2-3 minutes.
5. Add roasted garlic and cook for 1 minute.
6. Add warmed broth, 1/2 cup at a time, stirring constantly, until risotto is creamy and cooked, about 20-25 minutes.
7. Stir in Parmesan cheese; season with salt and pepper.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Sun-Dried Tomato and Basil Risotto
This creamy risotto combines the sweetness of sun-dried tomatoes with the brightness of fresh basil, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the broth in a separate pot and keep warm.
2. In a large skillet, heat the oil over medium-high. Add onion and garlic; cook until translucent, about 3-4 minutes.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add 1/2 cup broth and stir until absorbed. Repeat process, adding broth in 1/2-cup increments, until rice is cooked and creamy (about 20-25 minutes).
5. Stir in sun-dried tomatoes, basil, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 25 minutes
Pea and Mint Risotto
Springtime flavors shine in this creamy risotto, where sweet peas and fresh mint mingle with Arborio rice.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups fresh peas (frozen or canned okay too)
– 1/4 cup fresh mint leaves, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons white wine (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly, until coated in oil.
3. Add broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This will take about 20-25 minutes.
4. When rice is cooked, stir in peas, mint, salt, and pepper.
5. If using wine, add it to the saucepan and cook for an additional minute.
6. Serve immediately.
Cooking Time: Approximately 30-35 minutes
Artichoke and White Wine Risotto
Savor the flavors of Italy with this creamy and savory risotto dish, featuring artichokes and white wine.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup white wine
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add rice and cook for 1 minute, stirring constantly.
4. Add white wine and stir until absorbed.
5. Add warmed broth, 1 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in artichoke hearts and butter.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Pumpkin and Rosemary Risotto
Warm up with this savory risotto dish that combines the comforting flavors of pumpkin, rosemary, and Parmesan cheese. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted pumpkin puree
– 2 sprigs fresh rosemary, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and stir to coat with oil and mix with onion mixture. Cook for 1-2 minutes.
4. Warm broth in a separate pot. Add pumpkin puree and rosemary. Bring to a simmer.
5. Gradually add broth mixture to rice, stirring constantly, until liquid is absorbed. Repeat process until rice is tender, about 20-25 minutes.
6. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Wild Mushroom and Truffle Oil Risotto
A rich and earthy risotto that combines the savory flavors of wild mushrooms with the luxurious essence of truffle oil, perfect for a special occasion or dinner party.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons truffle oil
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the Arborio rice and cook for 1 minute, stirring constantly.
3. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in the truffle oil and mixed wild mushrooms. Cook for an additional 2-3 minutes or until the mushrooms are tender.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes.
Zucchini and Parmesan Risotto
This Italian-inspired risotto recipe combines the sweetness of zucchini with the savory flavor of Parmesan cheese, resulting in a light and creamy dish perfect for any occasion.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced zucchini and cook until tender, about 3-4 minutes.
3. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
4. Add the white wine (if using) and cook until absorbed.
5. Gradually add the warmed broth, stirring continuously, and cook for 20-25 minutes or until the rice is tender and creamy.
6. Remove from heat and stir in butter and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Caramelized Onion and Goat Cheese Risotto
This creamy risotto combines the sweetness of caramelized onions with the tanginess of goat cheese, creating a rich and satisfying dish perfect for a special occasion or a cozy night in.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/4 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, caramelize the onions over medium-low heat for 20-25 minutes, stirring occasionally.
3. Cook Arborio rice according to package instructions.
4. Add warmed broth and wine (if using) to the cooked rice, stirring constantly.
5. Stir in butter, caramelized onions, and crumbled goat cheese until melted and well combined.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Roasted Red Pepper and Smoked Paprika Risotto
Roasted Red Pepper and Smoked Paprika Risotto: A flavorful and aromatic Italian-inspired dish that combines the sweetness of roasted red peppers with the smokiness of paprika, all wrapped up in a creamy risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 roasted red peppers, diced (see note)
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in the roasted red peppers, smoked paprika, salt, and pepper.
7. Remove from heat and stir in the Parmesan cheese.
Cooking Time: 25-30 minutes
Note: Roast 2 large red bell peppers by placing them on a baking sheet, drizzling with olive oil, and roasting at 400°F (200°C) for about 45 minutes, or until charred. Peel off the skin, remove seeds, and chop into small pieces.
Leek and Pea Risotto
This creamy risotto is a perfect blend of spring flavors, featuring sweet leeks and tender peas. A comforting side dish or main course option for any occasion.
Ingredients:
– 1 large leek, white and light green parts only, thinly sliced
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 1 cup fresh peas
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
2. Add Arborio rice and stir to combine with leeks. Cook for 1-2 minutes.
3. If using wine, add it to the pan and stir to deglaze. Then, add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in peas and cook until they’re tender. Season with salt and pepper to taste.
5. Remove from heat and stir in Parmesan cheese. Serve immediately, garnished with parsley leaves.
Cooking Time: 25-30 minutes
Eggplant and Tomato Risotto
A creamy and flavorful Italian-inspired dish that combines the richness of risotto with the sweetness of eggplant and tomatoes.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook the Arborio rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until translucent.
3. Add the sliced eggplant to the skillet; cook for 3-4 minutes per side, or until tender.
4. Stir in the crushed tomatoes; cook for an additional minute.
5. Combine the cooked rice with the tomato-eggplant mixture; season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese and chopped basil leaves (if using).
Cooking Time: 25-30 minutes
Sweet Corn and Chive Risotto
A creamy and flavorful side dish that combines the sweetness of corn with the subtle onion flavor of chives. This recipe is perfect for a summer dinner party or a quick weeknight meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh corn kernels (from about 2 ears)
– 1/4 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in the corn kernels, Parmesan cheese, and butter until melted.
7. Season with salt and pepper to taste, then sprinkle with chives.
Cooking Time: 25-30 minutes
Beetroot and Feta Risotto
Beetroot and Feta Risotto: A vibrant and flavorful take on the classic Italian dish.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 medium beetroot, peeled and thinly sliced
– 200g feta cheese, crumbled
– 1 tablespoon white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, add sliced beetroot and continue to stir.
5. Stir in feta cheese and cook until melted and well combined.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Broccoli and Cheddar Risotto
A comforting and flavorful Italian-inspired dish that combines the richness of cheddar cheese with the tender sweetness of broccoli, all wrapped up in a creamy risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cups broccoli florets
– 1/2 cup grated cheddar cheese
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the broth in a separate pot and keep warm.
2. In a large skillet, sauté the onion and broccoli in olive oil until tender, about 3-4 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. If using wine, add it to the skillet and cook until absorbed.
5. Add 1/2 cup of warmed broth to the skillet, stirring continuously until absorbed. Repeat this process, adding the broth in 1/2-cup increments, until the rice is cooked and creamy, about 20-25 minutes.
6. Stir in the grated cheddar cheese until melted. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cauliflower and Turmeric Risotto
This creamy and flavorful dish combines the nutty taste of cauliflower with the warm, earthy flavor of turmeric. Perfect as a main course or side dish, it’s sure to become a favorite.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1 teaspoon ground turmeric
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add cauliflower and cook until tender, about 5-7 minutes.
4. Add rice and cook for 1-2 minutes, stirring constantly.
5. Add broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Stir in turmeric and Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Radicchio and Walnut Risotto
This creamy risotto combines the earthy sweetness of radicchio with the nutty flavor of walnuts, perfect for a cozy winter evening.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 head radicchio, chopped
– 1/2 cup toasted walnuts
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20 minutes of cooking, stir in the chopped radicchio and toasted walnuts.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 25-30 minutes
Cherry Tomato and Pesto Risotto
A creamy and flavorful risotto dish packed with sweet cherry tomatoes and rich pesto sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1/4 cup pesto sauce
– 2 pints cherry tomatoes, halved
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add 1/2 cup of warmed broth and cook, stirring constantly, until absorbed. Repeat with remaining broth, adding 1/2 cup at a time, until the rice is tender and creamy (about 20-25 minutes).
4. Stir in pesto sauce and cook for an additional minute.
5. Add cherry tomatoes and Parmesan cheese; stir to combine.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 25-30 minutes
Summary
Discover 20 creamy vegetarian risotto recipes that celebrate the flavors of seasonal vegetables. From comforting classics like Mushroom and Thyme to vibrant options like Roasted Garlic and Asparagus, each recipe showcases a unique combination of ingredients. Try Butternut Squash and Sage for a warm winter treat or Sun-Dried Tomato and Basil for a bright summer dish. Whether you’re in the mood for something hearty and earthy or light and refreshing, there’s a risotto on this list to suit your taste.
Leave a Reply