When it comes to comforting meals, there’s nothing quite like a warm, creamy bowl of risotto. And when you’re using high-quality Arborio rice as your base, you can’t go wrong. In this article, we’ll explore 20 creamy Arborio rice recipes that are sure to become new favorites in your household.
From classic mushroom and Parmesan combinations to bold flavors like truffle oil and wild mushrooms, these recipes showcase the versatility of Arborio rice and its ability to elevate even the simplest ingredients into something truly special. Whether you’re looking for a hearty dinner option or a flavorful side dish, we’ve got you covered with this collection of creamy Arborio rice recipes.
Creamy Mushroom Risotto with Parmesan
A rich and creamy Italian-inspired dish that pairs perfectly with a glass of white wine.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 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 olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
2. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. If using wine, add it to the skillet and cook until absorbed, about 1 minute.
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 butter and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Lemon and Herb Arborio Rice Salad
A refreshing twist on traditional rice salad, this dish combines the creamy texture of Arborio rice with the brightness of lemon zest and the subtle flavor of fresh herbs. Perfect for a light and flavorful side dish or a quick lunch.
Ingredients:
– 1 cup Arborio rice
– 2 cups water
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Cook the Arborio rice according to package instructions using 2 cups of water.
2. In a large bowl, whisk together lemon juice and olive oil.
3. Add cooked rice, parsley, and basil to the bowl. Season with salt and pepper to taste.
4. Toss gently to combine and serve warm or at room temperature.
Cooking Time: 20-25 minutes
Garlic Butter Shrimp and Arborio Rice
A decadent and flavorful combination that’s sure to impress! Succulent shrimp cooked in a rich garlic butter sauce, served atop creamy Arborio rice.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup Arborio rice
– 2 cups chicken broth, warmed
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the Arborio rice according to package instructions using 2 cups of warmed chicken broth.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter. Add the minced garlic and cook for 1 minute, or until fragrant.
4. Add the cooked shrimp back into the skillet with the garlic butter sauce. Toss to coat and season with salt and pepper to taste.
5. Serve the shrimp over the Arborio rice.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Spinach Risotto
This creamy risotto combines the flavors of sun-dried tomatoes and fresh spinach, perfect for a comforting dinner or special occasion. With minimal ingredients and easy preparation, this recipe is sure to become a new favorite.
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, packed in oil and drained
– 1 cup fresh spinach leaves
– 1 tablespoon white wine (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
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 cook, stirring constantly, for 1-2 minutes or until coated in oil.
4. Add wine (if using) and stir until absorbed.
5. Add 1/2 cup broth and stir until absorbed. Repeat process, adding broth in 1/2-cup increments and stirring until absorbed, until rice is cooked, about 20-25 minutes.
6. Stir in sun-dried tomatoes and spinach. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Truffle Oil and Wild Mushroom Risotto
This rich and earthy risotto recipe combines the deep flavors of truffle oil with the bold, gamey taste of wild mushrooms. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons truffle oil
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the Arborio rice and cook, stirring constantly, for 1 minute.
3. Add the 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 the truffle oil and mixed wild mushrooms. Cook until the rice is creamy and the mushrooms are tender, about 5-7 minutes.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Roasted Butternut Squash Risotto
Roasted Butternut Squash Risotto Recipe
Transform a fall favorite into a creamy, comforting risotto dish by incorporating roasted butternut squash and savory Arborio rice.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
3. Add Arborio rice to the skillet, stirring to coat with oil and mix with onion mixture. Cook for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously until absorbed. Repeat process until rice is cooked, about 20-25 minutes.
5. Remove risotto from heat and stir in butter until melted. Season with salt and pepper to taste.
Cooking Time: 45 minutes (including roasting squash)
Saffron Infused Seafood Risotto
Elevate your risotto game with this luxurious seafood dish infused with the subtle yet exotic flavor of saffron.
Ingredients:
– 1 cup Arborio rice
– 4 cups fish broth, warmed
– 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 pound mixed seafood (shrimp, scallops, mussels), rinsed and drained
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for 1 minute.
3. Add Arborio rice; cook, stirring constantly, for 2-3 minutes or until lightly toasted.
4. Add warmed broth, 1/2 cup at a time, stirring continuously, until absorbed.
5. Stir in soaked saffron threads and their liquid.
6. Add seafood and white wine (if using); cook until seafood is cooked through.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Bacon and Pea Risotto
A creamy and flavorful risotto recipe that combines the richness of bacon with the sweetness of peas, perfect for a comforting dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 6 slices of cooked bacon, diced
– 1 cup fresh peas
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
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 Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add the white wine (if using) and cook until absorbed.
5. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments, until all used.
6. During the last 2 cups of broth, add the diced bacon and fresh peas.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes.
Caramelized Onion and Goat Cheese Risotto
This creamy risotto combines sweet caramelized onions with tangy goat cheese, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons white wine (optional)
– 1/4 cup goat cheese, crumbled
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-low heat. Cook onions for 20-25 minutes or until caramelized.
2. In a separate pot, sauté Arborio rice in butter until lightly toasted. Add wine (if using) and cook until absorbed.
3. Add 1/2 cup broth to the rice; stir until absorbed. Repeat this process, adding broth in 1/2-cup increments, stirring until absorbed. Cook for 20-25 minutes or until risotto is creamy.
4. Stir in caramelized onions, goat cheese, and salt and pepper to taste. Serve immediately, garnished with parsley if desired.
Cooking Time: 45-50 minutes
Pumpkin and Sage Arborio Rice Bake
A warm and comforting side dish perfect for fall gatherings, this Pumpkin and Sage Arborio Rice Bake combines the natural sweetness of roasted pumpkin with the earthy flavor of sage.
Ingredients:
– 1 cup Arborio rice
– 2 cups water
– 1 medium pumpkin, peeled and cubed (about 2 cups)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– Salt to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine Arborio rice and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. While the rice cooks, toss pumpkin cubes with olive oil, garlic, and sage on a baking sheet. Roast in the oven for 20-25 minutes, or until tender.
4. Fluff cooked Arborio rice with a fork and stir in roasted pumpkin and its cooking juices. Season with salt to taste.
5. Transfer the rice mixture to a baking dish and top with grated Parmesan cheese (if using).
6. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Chicken and Asparagus Risotto
This classic Italian dish combines tender chicken, fresh asparagus, and creamy Arborio rice for a satisfying and flavorful meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 pound fresh asparagus, trimmed
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook chicken and mushrooms in a large skillet over medium-high heat until browned, about 5 minutes.
2. Add asparagus and cook until tender, about 3-4 minutes.
3. In a separate pot, heat oil over medium heat. Add onion and garlic; cook until softened, about 2 minutes.
4. Add Arborio rice and cook for 1 minute, stirring constantly.
5. Add wine (if using) and broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Cook, covered, for 20-25 minutes or until rice is creamy and cooked through.
7. Stir in Parmesan cheese; season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Tomato Basil Arborio Rice Soup
A comforting and flavorful soup perfect for a chilly evening or a light lunch. This recipe combines the creamy texture of Arborio rice with the sweetness of fresh tomatoes and the brightness of basil.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cups mixed cherry tomatoes, halved
– 1/2 cup heavy cream
– 1 tablespoon fresh basil, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the 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 cook for 1-2 minutes, stirring constantly.
4. Gradually add the warmed vegetable broth, whisking continuously to prevent lumps.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rice is cooked and creamy.
6. Stir in the heavy cream, cherry tomatoes, and chopped basil. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Spinach and Artichoke Risotto
Rich and flavorful, this spinach and artichoke risotto is a perfect comfort food dish for any occasion. With the creaminess of arborio rice, the earthiness of spinach, and the tanginess of artichoke hearts, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, one cup at a time, stirring continuously, until the liquid is absorbed.
5. After 20 minutes of cooking, stir in artichoke hearts and spinach leaves. Cook until wilted.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: Approximately 25-30 minutes
Beetroot and Goat Cheese Risotto
A vibrant and creamy risotto that combines the earthy sweetness of beetroot with the tanginess of goat cheese, perfect for a cozy dinner.
Ingredients:
– 250g Arborio rice
– 2 cups vegetable broth, warmed
– 1 large beetroot, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 100g goat cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
2. Add the diced beetroot and cook for an additional 2-3 minutes, or until slightly tender.
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 crumbled goat cheese until melted and creamy.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Lobster and Chive Risotto
Savor the rich flavors of the sea with this decadent Lobster and Chive Risotto, perfect for a special occasion or romantic dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1/2 cup lobster meat (fresh or frozen), diced
– 1 tablespoon unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup chives, chopped
– Salt and pepper, to taste
– Parmesan cheese, grated (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
3. 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 lobster meat, butter, garlic, and chives. Season with salt and pepper to taste.
5. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: approximately 30 minutes
Porcini Mushroom and Thyme Risotto
This creamy risotto is a perfect blend of earthy porcini mushrooms and savory thyme, making it a hearty and comforting dish for any occasion. With its rich flavor profile and tender Arborio rice, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups porcini mushrooms, sliced
– 2 sprigs fresh thyme, chopped
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until translucent, 3-4 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add the porcini mushrooms and thyme; cook for an additional 2 minutes.
5. If using wine, add it to the skillet and cook until absorbed, 1-2 minutes.
6. Add 1/2 cup of warmed broth to the rice mixture; stir until absorbed. Repeat this process until all broth is used, about 20-25 minutes or until rice is cooked and creamy.
7. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Roasted Garlic and White Wine Risotto
Roasted Garlic and White Wine Risotto Recipe
Summary: This creamy risotto dish is infused with the rich flavors of roasted garlic and white wine, making it a perfect accompaniment to any meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 3-4 cloves roasted garlic (see note)
– 1/2 cup white wine (dry)
– 1 tablespoon butter
– 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 roasted garlic and cook for 1-2 minutes, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
4. Add the white wine and cook until absorbed, stirring constantly.
5. Add 1/2 cup of warmed broth to the rice mixture and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments, until all the broth is used and the rice is cooked.
6. Remove from heat and stir in butter and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Note: To roast garlic, preheat oven to 400°F (200°C). Cut off the top of a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until tender. Squeeze out the cloves and use in recipe.
Pesto and Pine Nut Arborio Rice
Elevate your rice game with this flavorful and aromatic dish, perfect for a weeknight dinner or special occasion. The combination of creamy pesto, crunchy pine nuts, and tender Arborio rice is sure to impress.
Ingredients:
– 1 cup Arborio rice
– 2 cups water
– 1/4 cup pesto
– 1/4 cup chopped fresh parsley
– 1/2 cup toasted pine nuts
– Salt to taste
– Extra virgin olive oil (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan.
2. Add the Arborio rice and reduce heat to low. Simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
3. Stir in the pesto, parsley, and pine nuts. Season with salt to taste.
4. Serve hot, garnished with extra virgin olive oil if desired.
Cooking Time: 20-22 minutes
Sweet Corn and Parmesan Risotto
This creamy risotto recipe combines the sweetness of fresh corn with the savory flavor of Parmesan cheese, perfect for a comforting side dish or main course.
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)
– 1/2 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 softened, 3-4 minutes.
3. Add the rice and cook for 1 minute, stirring constantly.
4. Add 1/2 cup of warmed broth to the rice mixture; stir until absorbed. Repeat this process, adding broth in 1/2-cup increments, waiting for each portion to absorb before adding the next.
5. After about 20-25 minutes of cooking and stirring, add the corn kernels and cook for an additional 2-3 minutes or until tender.
6. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: About 25-30 minutes
Wild Mushroom and Truffle Risotto
This luxurious risotto recipe combines the earthy flavors of wild mushrooms with the decadence of truffles, creating a dish that’s sure to impress.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (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 sliced mushrooms and cook until they release their moisture and start to brown, about 5 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, then add 1/2 cup of warmed broth. Repeat this process, adding broth in 1/2-cup increments, until the rice is cooked and creamy (about 20-25 minutes).
5. Stir in truffle oil and season with salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to elevate your comfort food game with these 20 creamy Arborio rice recipes! From classic risottos like Creamy Mushroom Risotto with Parmesan, to innovative dishes like Pumpkin and Sage Arborio Rice Bake, there’s something for everyone. These recipes combine the rich flavors of Arborio rice with a variety of ingredients, from sautéed mushrooms and sun-dried tomatoes to lobster and chives. Whether you’re in the mood for something hearty and indulgent or light and refreshing, these creamy Arborio rice dishes are sure to please.
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