Get ready to cozy up with a warm, comforting bowl of creamy vegetarian risotto! These 20 delicious recipes showcase the versatility and flavor of this Italian classic, with a variety of vegetables, herbs, and cheeses taking center stage. From earthy mushrooms and thyme to sweet butternut squash and tangy asparagus, each dish is carefully crafted to highlight the natural flavors of its ingredients. Whether you’re a vegetarian looking for new ideas or just a foodie looking for inspiration, these creamy risotto recipes are sure to please. In this article, we’ll take you on a culinary journey through the world of vegetarian risotto, exploring flavor combinations and cooking techniques that will leave your taste buds singing. So grab a spoon and dig in!
Mushroom and Thyme Vegetarian Risotto
A creamy and flavorful vegetarian risotto recipe that combines the earthiness of mushrooms with the brightness of thyme.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 2 sprigs fresh thyme, chopped
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and thyme; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. Add wine (if using); cook until absorbed.
6. Warm broth in a separate pot.
7. Add 1/2 cup broth to rice mixture; stir until absorbed. Repeat process, adding broth in 1/2-cup increments and stirring until absorbed, about 20-25 minutes or until rice is cooked.
8. Remove from heat; stir in butter and season with salt and pepper to taste.
9. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: Approximately 30 minutes.
Spinach and Parmesan Vegetarian Risotto
This classic Italian dish gets a delicious vegetarian twist with the addition of wilted spinach and nutty Parmesan cheese.
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
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced 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 minutes of cooking, stir in the wilted spinach and grated Parmesan cheese.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Roasted Butternut Squash Risotto
Transform a humble squash into a creamy, comforting risotto with the perfect balance of sweet and savory flavors.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley or sage leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Roast the squash for 45-50 minutes, or until tender and caramelized.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the garlic and Arborio rice; cook for 1 minute, stirring constantly.
5. If using wine, add it to the skillet and cook until absorbed.
6. Gradually add the warmed broth, stirring continuously, until the rice is cooked and creamy (about 20-25 minutes).
7. Stir in the roasted squash, butter, salt, and pepper.
8. Serve immediately, garnished with fresh herbs.
Cooking Time: Approximately 1 hour 15 minutes
Asparagus and Lemon Vegetarian Risotto
This Asparagus and Lemon Vegetarian Risotto is a light and flavorful dish perfect for springtime. The combination of tender asparagus, creamy Arborio rice, and tangy lemon will transport your taste buds to the Mediterranean.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– 2 lemons, zested and juiced (about 2 tablespoons zest and 1/4 cup juice)
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Heat oil in a large skillet over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
2. Add asparagus; cook until tender, about 5-7 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes, or until rice is tender and creamy.
5. Stir in lemon zest and juice; season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: About 30-35 minutes
Sun-Dried Tomato and Basil Risotto
This creamy risotto combines the flavors of sun-dried tomatoes and fresh basil, perfect for a warm and cozy dinner. With minimal ingredients and simple steps, this recipe is quick to prepare and satisfying to eat.
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
– 1/4 teaspoon salt
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in sun-dried tomatoes and basil leaves. Season with salt to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Pea and Mint Vegetarian Risotto
This creamy risotto combines fresh peas and mint with Arborio rice, perfect for a light and satisfying vegetarian meal. With its vibrant green color and subtle sweetness, this dish is sure to impress.
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 peas
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon white wine (optional)
– 1/2 teaspoon salt
– Grated Parmesan cheese, for serving
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 garlic and cook for an additional minute.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine (if using) and cook until absorbed.
5. Add 1 cup of warmed broth and stir until absorbed. Repeat this process until all broth is used, about 20-25 minutes.
6. Stir in the peas, mint, salt, and Parmesan cheese. Serve immediately.
Cooking Time: 25-30 minutes
Artichoke and White Wine Risotto
A creamy and flavorful Italian-inspired dish that combines the tender sweetness of artichokes with the crisp acidity of white wine.
Ingredients:
– 1 medium-sized artichoke, trimmed and quartered
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 1/2 cup white wine (dry)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until translucent.
2. Add artichoke quarters; cook for 3-4 minutes or until tender.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add white wine; stir until absorbed.
5. Add warmed chicken broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. When rice is cooked and creamy, remove from heat. Stir in butter and season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Sweet Corn and Chive Vegetarian Risotto
A creamy and flavorful risotto that showcases the sweetness of corn and the freshness of chives, perfect for a cozy vegetarian dinner.
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 sweet corn kernels
– 1/4 cup fresh chives, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent.
2. Add the garlic and cook for 1 minute.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the corn kernels and chopped chives. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Zucchini and Ricotta Risotto
This creamy and flavorful risotto combines the sweetness of zucchini with the richness of ricotta cheese, making it a perfect side dish for any meal. This recipe yields 4-6 servings.
Ingredients:
– 1 medium zucchini, diced
– 2 cups vegetable broth, warmed
– 1 cup Arborio rice
– 3 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup ricotta cheese
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed vegetable broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20 minutes of cooking, stir in the diced zucchini and cook until tender, about 3-4 minutes.
7. Stir in the ricotta cheese until melted and well combined.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Caramelized Onion and Balsamic Risotto
This creamy risotto is infused with the sweet and savory flavors of caramelized onions and balsamic glaze, perfect for a cozy evening meal.
Ingredients:
– 1 large onion, thinly sliced
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 2 tablespoons balsamic glaze
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until caramelized.
2. In a separate pot, bring the broth to a simmer. Keep warm.
3. In a third pot, heat the Arborio rice over medium heat with a tablespoon of olive oil. Cook, stirring constantly, for 1-2 minutes.
4. Add the white wine (if using) and cook until absorbed. Then, add 1/2 cup of broth and stir until mostly absorbed. Repeat this process, adding the broth in 1/2 cup increments, until the rice is cooked and creamy (about 20-25 minutes).
5. Stir in the caramelized onions, balsamic glaze, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley or thyme.
Cooking Time: Approximately 45 minutes
Beetroot and Goat Cheese Risotto
This Italian-inspired dish combines the natural sweetness of beetroot with the creamy tanginess of goat cheese, creating a unique and flavorful risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 medium beetroot, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1/2 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 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 beetroot in olive oil until tender.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding broth in 1/2-cup increments, until the rice is cooked and creamy (about 20-25 minutes).
5. Stir in goat cheese and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes
Broccoli and Cheddar Vegetarian Risotto
This vegetarian risotto recipe combines the earthiness of broccoli with the richness of cheddar cheese, all wrapped up in a creamy Arborio rice dish.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 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 garlic in olive oil until softened.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add 1/2 cup of warmed broth to the rice and stir until absorbed. Repeat this process until all broth is used (about 20-25 minutes).
5. Stir in broccoli florets and cook until tender.
6. Remove from heat and stir in grated cheddar cheese until melted.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Pumpkin and Sage Vegetarian Risotto
Experience the warmth of fall with this creamy and aromatic vegetarian risotto, infused with roasted pumpkin and fragrant sage.
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 (see note)
– 2 teaspoons dried sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute, stirring constantly.
3. Add the Arborio rice and stir to coat with oil and mix with onion mixture. Cook for 1-2 minutes.
4. Warm the vegetable broth and add 1/2 cup at a time to the rice, stirring continuously and allowing each portion to absorb before adding the next.
5. When the rice is cooked, stir in the roasted pumpkin puree, dried sage, salt, and pepper.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Roasted Red Pepper Risotto
Roasted Red Pepper Risotto: A creamy and flavorful Italian-inspired dish that combines roasted red peppers with Arborio rice, perfect for a cozy dinner or special occasion.
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 (see note), peeled and chopped
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add white wine (if using); cook until absorbed, stirring frequently.
5. Add warmed broth, 1/2 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 roasted red peppers, butter, salt, and pepper.
7. Serve immediately, topped with grated Parmesan cheese (if desired).
Cooking Time: 25-30 minutes
Leek and Pea Vegetarian Risotto
This spring-inspired risotto is a delightful combination of sweet peas, tender leeks, and creamy Arborio rice. A perfect vegetarian main course or side dish for any occasion.
Ingredients:
– 1 large onion, thinly sliced
– 2 medium leeks, white and light green parts only, thinly sliced
– 2 cups mixed fresh peas (such as sugar snap, snow peas, and garden peas)
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1/2 cup grated Parmesan cheese (vegetarian)
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
2. Add the sliced leeks and cook until tender, about 3-4 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the peas and Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley leaves.
Cooking Time: 25-30 minutes
Wild Mushroom and Truffle Risotto
This earthy risotto combines the rich flavors of wild mushrooms and truffles, perfect for a special occasion or cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed wild mushrooms (e.g., chanterelle, cremini, shiitake), cleaned and sliced
– 2 cloves garlic, minced
– 1/4 cup white truffle oil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the mixed mushrooms and garlic; cook until tender, about 5 minutes.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed broth, 1/2 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 truffle oil and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Tomato and Basil Vegetarian Risotto
This creamy and flavorful risotto is a perfect vegetarian dish for any occasion. Fresh tomatoes and basil add a burst of summer flavor to this comforting Italian-inspired meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups fresh tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook until softened, about 3 minutes.
2. Add the Arborio rice and cook for 1-2 minutes, 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 minutes of cooking, stir in the diced tomatoes and chopped basil. Cook for an additional 2-3 minutes.
5. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 22-25 minutes
Eggplant and Parmesan Risotto
A creamy risotto dish infused with the rich flavors of roasted eggplant and melted Parmesan cheese, perfect for a comforting and satisfying meal.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large skillet, sauté onion and garlic in olive oil until softened.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Gradually add warmed broth, stirring continuously, and cook for 18-20 minutes or until creamy.
5. Stir in Parmesan cheese and roasted eggplant. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: Approximately 35-40 minutes
Fennel and White Bean Risotto
This creamy risotto combines the anise flavor of fennel with the comforting taste of cannellini beans, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large onion, finely chopped
– 2 medium fennel bulbs, thinly sliced
– 4 cups vegetable broth, warmed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/2 cup Arborio rice
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the fennel and cook, stirring occasionally, until tender, about 10 minutes.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. If using wine, add it with the third cup of broth.
6. After 20-25 minutes of cooking, stir in the cannellini beans. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese.
Cooking Time: 25-30 minutes
Kale and Pine Nut Vegetarian Risotto
This creamy risotto combines the nutty flavor of pine nuts with the earthy sweetness of kale, perfect for a comforting and nutritious vegetarian meal. With minimal ingredients and easy steps, this recipe is quick to prepare and packed with flavor.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup pine nuts
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add Arborio rice and cook for 1 minute, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-22 minutes of cooking, add torn kale leaves and cook until wilted, about 3-4 minutes.
6. Stir in pine nuts, garlic, salt, and pepper.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Summary
Indulge in the creamy goodness of these 20 vegetarian risotto recipes! From classic combinations like Mushroom and Thyme to innovative pairings like Beetroot and Goat Cheese, there’s something for every taste bud. Discover how to incorporate seasonal ingredients like Asparagus and Lemon or Roasted Butternut Squash into your cooking. These rich and satisfying dishes are perfect for a cozy night in or special occasion. Treat yourself to a culinary adventure with these mouthwatering vegetarian risotto recipes!
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