18 Creamy Vegetarian Risotto Recipes Delightful

Dive into the creamy, dreamy world of vegetarian risottos with our roundup of 18 must-try recipes! Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some good old-fashioned comfort food, these dishes promise to deliver. Perfect for home cooks looking to impress or simply treat themselves, each recipe is a ticket to a deliciously satisfying meal. Keep reading to find your next favorite risotto!

Mushroom and Spinach Risotto

This Mushroom and Spinach Risotto is a creamy, comforting dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil and butter mixture, and toast for 1 minute.
3. Begin adding the warmed broth, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next.
4. After about 15 minutes, when the rice is halfway cooked, add the mushrooms. Continue adding broth and stirring.
5. When the rice is creamy and al dente, about 25 minutes total, fold in the spinach, Parmesan cheese, salt, and pepper. Cook just until the spinach wilts.

The key to this risotto’s luxurious texture is the constant stirring, which coaxes the rice into releasing its natural starches.

Tip: For an extra flavor boost, try stirring in a splash of white wine with the first ladle of broth.

Butternut Squash Risotto

Warm up your kitchen with this creamy Butternut Squash Risotto, a dish that balances sweet squash with savory Parmesan for a comforting meal.

Ingredients

• 1 small butternut squash (about 2 cups), peeled and diced into 1/2-inch cubes
• 4 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. In a medium saucepan, bring the broth to a simmer over medium heat. Keep warm.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add Arborio rice to the skillet, stirring to coat with oil. Toast for 2 minutes until the edges become translucent.
4. Pour in white wine, stirring constantly until fully absorbed.
5. Add 1/2 cup of warm broth to the rice, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, until rice is creamy and al dente, about 20 minutes.
6. Meanwhile, steam butternut squash until tender, about 10 minutes. Mash half and leave the other half in cubes.
7. Stir in mashed and cubed squash, Parmesan cheese, butter, salt, pepper, and nutmeg into the risotto. Cook for another 2 minutes until everything is well combined.

The secret to this risotto’s velvety texture lies in the combination of mashed and cubed squash, offering a delightful contrast in every bite.

Tip: For an extra layer of flavor, toast the Arborio rice until it’s lightly golden before adding the wine.

Sun-Dried Tomato and Basil Risotto

Warm up your evening with this creamy Sun-Dried Tomato and Basil Risotto, a dish that brings a touch of Italian elegance to your dinner table with minimal fuss.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil and onion mixture, and toast for 1 minute.
3. Begin adding warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 20 minutes.
4. When the rice is al dente and creamy, stir in sun-dried tomatoes, basil, Parmesan cheese, salt, and black pepper. Cook for another 2 minutes until everything is well combined and heated through.

The magic of this risotto lies in the vibrant contrast between the sweet sun-dried tomatoes and the fresh, peppery basil, all wrapped up in a creamy, cheesy embrace.

Tip: For an extra layer of flavor, reserve a few basil leaves to garnish each serving, adding a fresh pop of color and taste.

Asparagus and Pea Risotto

Spring brings the perfect opportunity to whip up this creamy Asparagus and Pea Risotto, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil, and toast for 2 minutes. Pour in white wine, stirring until absorbed.
3. Begin adding warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes.
4. With the last ladle of broth, add asparagus and peas. Cook until vegetables are tender and rice is creamy, about 5 minutes more.
5. Remove from heat. Stir in butter, Parmesan cheese, salt, and pepper until well combined and creamy.

The magic of this risotto lies in its perfect balance of creamy rice and crisp-tender vegetables, making every bite a celebration of spring.

Tip: For an extra layer of flavor, toast the Arborio rice until it’s slightly golden before adding the wine.

Roasted Red Pepper Risotto

This Roasted Red Pepper Risotto is a creamy, vibrant dish that brings a little sunshine to your dinner table, perfect for those evenings when you crave something comforting yet sophisticated.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 large roasted red pepper, finely chopped
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped

Instructions

1. In a large pan, heat 2 tbsp olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Stir in the Arborio rice, toasting it slightly for 2 minutes until the edges become translucent.
3. Pour in 1/4 cup dry white wine, stirring constantly until the wine is fully absorbed.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
5. Once the rice is creamy and al dente, stir in the finely chopped roasted red pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes.
6. Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp chopped fresh basil until well combined.

The secret to this risotto’s depth of flavor lies in the roasted red peppers, which add a sweet, smoky note that pairs beautifully with the creamy Parmesan and fresh basil.

Tip: For an extra smoky flavor, try roasting your own red peppers under the broiler until charred, then peel and chop.

Artichoke and Lemon Risotto

This Artichoke and Lemon Risotto is a creamy, zesty dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup canned artichoke hearts, drained and chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add Arborio rice to the pan, stirring to coat with oil. Toast for 2 minutes until the edges become slightly translucent.
3. Begin adding warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next, about 20 minutes total.
4. Stir in chopped artichoke hearts, lemon juice, lemon zest, salt, and black pepper. Cook for another 5 minutes until the risotto is creamy and the rice is al dente.
5. Remove from heat. Stir in Parmesan cheese and butter until fully melted and incorporated.

The bright lemon zest and tender artichokes create a refreshing contrast against the rich, creamy risotto, making every bite a delightful surprise.

Tip: For an extra layer of flavor, toast the Arborio rice until it’s lightly golden before adding the broth.

Wild Mushroom Risotto

There’s something undeniably comforting about a creamy, earthy wild mushroom risotto that makes it a perfect centerpiece for any dinner table.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock, 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
• 8 oz mixed wild mushrooms (such as shiitake, oyster, and chanterelle), sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the wild mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper.
3. Stir in the Arborio rice, coating it with the oil and butter, and toast for 1 minute. Pour in 1/2 cup white wine, stirring until absorbed.
4. Begin adding the warm stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
5. Remove from heat. Stir in the remaining 1 tbsp butter, 1/2 cup Parmesan cheese, and the remaining 1/4 tsp salt and 1/8 tsp black pepper. Garnish with fresh parsley.

The key to this risotto’s depth of flavor lies in the slow addition of stock, which coaxes out the rice’s natural creaminess while keeping the mushrooms’ earthy notes front and center.

Tip: For an extra layer of flavor, try stirring in a teaspoon of truffle oil just before serving.

Pumpkin and Sage Risotto

Nothing says cozy like a creamy Pumpkin and Sage Risotto, a dish that brings warmth and elegance to your dinner table with minimal fuss.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup pumpkin puree
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the Arborio rice, coating it well with the oil and onion mixture, for about 2 minutes.
3. Begin adding the warm broth, one ladle at a time, stirring constantly until each ladle is absorbed before adding the next. This process should take about 20 minutes.
4. Once the rice is creamy and al dente, stir in the pumpkin puree, Parmesan cheese, sage, salt, and black pepper. Cook for an additional 2 minutes to blend the flavors.
5. Remove from heat and let it sit for a couple of minutes before serving. The risotto will thicken slightly upon standing.

The magic of this risotto lies in the sweet pumpkin and earthy sage, creating a balance that’s both comforting and sophisticated.

Tip: For an extra layer of flavor, toast the sage leaves in a bit of olive oil until crisp and use them as a garnish.

Zucchini and Mint Risotto

This Zucchini and Mint Risotto is a refreshing twist on the classic, offering a light yet creamy dish that’s perfect for spring evenings.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 medium zucchini, diced
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the Arborio rice, coating it well with the oil, onion, and garlic mixture. Cook for 2 minutes until slightly toasted.
3. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next.
4. After about 15 minutes, when the rice is halfway cooked, add the diced zucchini. Continue adding broth and stirring.
5. Once the rice is creamy and al dente (about 25 minutes total), remove from heat. Stir in the fresh mint and Parmesan cheese. Season with salt and pepper to taste.

The mint adds a surprising freshness that elevates the zucchini, making this risotto a standout dish for its vibrant flavors and creamy texture.

Tip: For an extra touch of freshness, garnish with additional mint leaves before serving.

Beetroot and Goat Cheese Risotto

This Beetroot and Goat Cheese Risotto is a vibrant, creamy dish that brings a delightful earthy sweetness to your dinner table, perfectly balanced with the tangy richness of goat cheese.

Ingredients

• 1 large beetroot, peeled and diced into 1/2-inch cubes
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup crumbled goat cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a large pan, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the Arborio rice, stirring to coat each grain in oil, and toast for 2 minutes. Pour in 1/2 cup white wine, stirring until absorbed.
3. Begin adding the warm vegetable broth, 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.
4. After 10 minutes of adding broth, stir in the diced beetroot. Continue adding broth until the rice is creamy and al dente.
5. Remove from heat. Stir in 2 tbsp butter, 1/2 cup goat cheese, 1/4 cup Parmesan, 1 tsp salt, and 1/2 tsp black pepper until well combined and creamy.
6. Garnish with 1 tbsp fresh thyme leaves before serving.

The magic of this risotto lies in the contrast between the sweet, earthy beets and the sharp, creamy goat cheese, creating a dish that’s as visually stunning as it is delicious.

Tip: For an extra layer of flavor, roast the beetroot cubes at 400°F for 20 minutes before adding them to the risotto.

Carrot and Ginger Risotto

Warm up your kitchen with this vibrant Carrot and Ginger Risotto, a creamy dish that brings a sweet and spicy kick to your dinner table.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 2 large carrots, grated
• 1/2 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil and onion mixture, for 2 minutes until slightly translucent.
3. Pour in white wine, stirring constantly until fully absorbed.
4. Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
5. After about 15 minutes, stir in grated carrots, salt, and black pepper. Continue adding broth until rice is creamy and al dente, about 10 more minutes.
6. Remove from heat. Stir in Parmesan cheese and butter until melted and fully incorporated.

The grated carrots melt into the risotto, offering a subtle sweetness that perfectly balances the sharpness of ginger and Parmesan. It’s a dish that surprises with every bite.

Tip: For an extra creamy texture, let the risotto sit covered for 2 minutes off the heat before serving.

Sweet Corn and Thyme Risotto

This Sweet Corn and Thyme Risotto is a creamy, comforting dish that brings a touch of elegance to your weeknight dinners, with the sweet pop of corn and the earthy aroma of thyme.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken or vegetable stock, kept warm
• 1 cup fresh sweet corn kernels
• 1 tbsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the Arborio rice, coating it well with the oil and onion mixture, for about 2 minutes.
3. Begin adding the warm stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20 minutes.
4. Halfway through adding the stock, stir in the sweet corn and thyme leaves.
5. Once the risotto reaches the desired consistency, remove from heat. Stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.

The key to this risotto’s irresistible texture is the slow addition of stock, which coaxes out the rice’s natural creaminess while keeping each grain distinct. The sweet corn and thyme add a fresh, vibrant contrast that elevates the dish beyond the ordinary.

Tip: For an extra layer of flavor, try roasting the corn kernels before adding them to the risotto.

Eggplant and Tomato Risotto

This Eggplant and Tomato Risotto is a comforting dish that brings a rustic Italian charm to your dinner table, with creamy rice and tender veggies in every bite.

Ingredients

• 1 medium eggplant, diced into 1/2-inch cubes
• 2 cups arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup diced tomatoes
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the eggplant and cook until golden, about 5 minutes. Remove and set aside.
2. In the same skillet, heat the remaining 1 tablespoon olive oil. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the arborio rice, coating it with the oil and onions, for 2 minutes. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
4. After about 15 minutes, when the rice is halfway cooked, stir in the diced tomatoes, salt, black pepper, and red pepper flakes. Continue adding broth until the rice is creamy and al dente, about 10 more minutes.
5. Fold in the cooked eggplant and Parmesan cheese. Cook for another 2 minutes to warm through. Garnish with fresh basil before serving.

The magic of this risotto lies in the smoky eggplant and sweet tomatoes melding into the creamy rice, offering a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra layer of flavor, roast the eggplant cubes at 400°F for 20 minutes before adding them to the risotto.

Leek and White Wine Risotto

There’s something undeniably comforting about a creamy risotto, and this Leek and White Wine version brings a subtle sweetness that’s perfect for a cozy night in.

Ingredients

• 2 large leeks, white and light green parts only, thinly sliced
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable stock, kept warm
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the leeks and cook until soft, about 5 minutes.
2. Stir in the Arborio rice, coating it with the butter and oil, and toast for 2 minutes until slightly translucent.
3. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
4. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Remove from heat and stir in the remaining 1 tablespoon of butter, Parmesan cheese, salt, and pepper. Let stand for 2 minutes before serving.

The gentle sweetness of leeks paired with the acidity of white wine creates a risotto that’s rich yet refreshing, a delightful twist on the classic.

Tip: For an extra layer of flavor, try stirring in a teaspoon of lemon zest with the final butter and cheese.

Fennel and Orange Risotto

Brighten up your dinner table with this Fennel and Orange Risotto, a creamy dish that marries the subtle licorice flavor of fennel with the fresh zest of orange for a truly unique taste experience.

Ingredients

• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, kept warm
• Zest and juice of 1 large orange
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the sliced fennel and onion, sautéing until soft, about 5 minutes.
2. Stir in the Arborio rice, coating it with the oil and vegetables, and toast for 2 minutes until slightly translucent.
3. Pour in the white wine, stirring constantly until fully absorbed.
4. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes total.
5. Once the rice is creamy and al dente, remove from heat. Stir in the orange zest, orange juice, Parmesan cheese, and butter. Season with salt and pepper to taste.
6. Garnish with reserved fennel fronds before serving.

The magic of this risotto lies in the bright citrus notes cutting through the richness, offering a refreshing twist on a classic comfort dish.

Tip: For an extra layer of flavor, toast the fennel seeds lightly before adding them to the dish.

Broccoli and Almond Risotto

This Broccoli and Almond Risotto is a creamy, nutty twist on the classic, perfect for those evenings when you crave something comforting yet sophisticated.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup broccoli florets, chopped
• 1/2 cup sliced almonds, toasted
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add 1 small onion, finely diced, and sauté until translucent, about 5 minutes.
2. Add 2 cloves garlic, minced, and sauté for another minute until fragrant.
3. Stir in 1 cup Arborio rice, coating it well with the oil and butter. Cook for 2 minutes until the edges of the rice become slightly translucent.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
5. After about 15 minutes, when the rice is halfway cooked, add 1 cup broccoli florets, chopped. Continue adding broth and stirring.
6. Once the rice is creamy and al dente, about 25 minutes total, remove from heat. Stir in 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Garnish with 1/2 cup sliced almonds, toasted, before serving.

The toasted almonds add a delightful crunch and nutty flavor that elevates this risotto beyond the ordinary.

Tip: For an extra layer of flavor, toast the almonds in a dry pan over medium heat until golden, about 3 minutes, stirring frequently.

Cauliflower and Turmeric Risotto

Warm up your evening with this vibrant Cauliflower and Turmeric Risotto, a creamy dish that’s as nutritious as it is comforting.

Ingredients

• 1 medium head cauliflower, chopped into small florets
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing for 2-3 minutes until translucent.
2. Stir in Arborio rice and cauliflower florets, coating them with the oil and onion mixture. Cook for 2 minutes.
3. Add 1 cup of warm vegetable broth, turmeric, salt, and black pepper. Stir continuously until the broth is mostly absorbed.
4. Continue adding broth, 1 cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes.
5. Once the rice is creamy and al dente, remove from heat. Stir in Parmesan cheese and butter until melted and well combined.
6. Garnish with fresh parsley before serving.

The turmeric not only gives this risotto its stunning golden hue but also adds a subtle earthiness that pairs beautifully with the nutty Parmesan.

Tip: For an extra creamy texture, blend half of the cauliflower florets before adding them to the risotto.

Pea and Mint Risotto

This Pea and Mint Risotto is a vibrant, spring-inspired dish that brings a fresh twist to the classic comfort food, perfect for a cozy dinner that feels a bit special.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 3 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 cup fresh peas
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the Arborio rice and cook for 2 minutes, until the grains are slightly translucent.
3. Pour in the white wine and cook until the liquid is absorbed, stirring constantly.
4. Add the warm vegetable broth, 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.
5. When the rice is almost tender, stir in the fresh peas and cook for 2 minutes.
6. Remove from heat. Stir in the mint, Parmesan cheese, butter, salt, and black pepper until well combined and creamy.

The fresh mint and peas not only add a pop of color but also a refreshing flavor that makes this risotto stand out from the rest.

Tip: For an extra creamy texture, let the risotto sit covered for 2 minutes before serving.

Conclusion

We hope you’ve enjoyed exploring these 18 creamy vegetarian risotto recipes as much as we loved rounding them up for you! Each dish promises a delightful meal that’s both comforting and easy to make. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!