Are you looking for a romantic dinner idea that’s sure to impress? Look no further than a creamy risotto recipe! This classic Italian dish is a staple of fine dining, and when made with love and care, it can be a truly memorable experience for your special someone. Whether you’re celebrating a milestone anniversary or just want to spice up your usual date night routine, these 18 creamy risotto recipes are sure to hit the spot.
From decadent truffle and parmesan to bright and citrusy lemon and asparagus, there’s a risotto recipe on this list that’s sure to satisfy even the most discerning palate. And with ingredients like saffron, goat cheese, and porcini mushrooms, you’ll be treated to a culinary journey around the world.
So why settle for a boring old takeout or restaurant meal when you can create an unforgettable dinner experience at home? Read on to discover the perfect risotto recipe for your next date night.
Mushroom and Thyme Risotto
A classic Italian dish, this creamy risotto combines the earthy flavors of mushrooms with the subtle warmth of thyme. Perfect for a cozy dinner or 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
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Parmesan cheese, grated (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and thyme; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add rice and stir to coat with oil and mix with mushroom mixture.
5. Add wine (if using) and broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. Remove from heat; stir in butter and season with salt and pepper.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Lemon and Asparagus Risotto
This creamy risotto combines the brightness of lemon with the tender sweetness of asparagus, making it a perfect springtime dish.
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
– 1/4 cup white wine (optional)
– Grated Parmesan cheese, for serving
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until translucent, about 3 minutes.
3. Add asparagus; cook until tender, about 5 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. Add white wine (if using) and cook until absorbed, about 2 minutes.
6. Add warmed broth, 1/2 cup at a time, stirring until each portion is absorbed before adding the next.
7. Remove from heat when rice is creamy and cooked.
8. Stir in lemon zest and juice; season with salt and pepper to taste.
9. Serve immediately, topped with Parmesan cheese.
Cooking Time: 30-40 minutes
Truffle and Parmesan Risotto
Experience the rich flavors of Italy with this decadent Truffle and Parmesan Risotto recipe, perfect for a special occasion or romantic dinner. This creamy risotto is infused with the earthy aroma of truffles and the salty tang of 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
– 1/2 cup white wine (optional)
– 1 tablespoon 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 3-4 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. If using wine, add it to the rice mixture 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 truffle oil and Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Seafood and Saffron Risotto
This rich and flavorful risotto combines succulent seafood with the subtle warmth of saffron, making it a perfect dish for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups fish broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup mixed seafood (shrimp, scallops, mussels)
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for 1 minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add white wine (if using) and cook until absorbed.
5. Add warmed fish broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in saffron and seafood.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Butternut Squash and Sage Risotto
Butternut Squash and Sage Risotto Recipe
Warm up with this comforting autumnal risotto, infused with the earthy sweetness of butternut squash and the savory essence of sage.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled, seeded, and diced
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup Arborio rice
– 2 tablespoons white wine (optional)
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the broth in a separate pot.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, butternut squash, and Arborio rice. Cook for 1-2 minutes, stirring constantly.
4. Add the white wine (if using) and stir to combine.
5. Warm the broth and add it to the skillet in small increments, stirring continuously and allowing each portion to be fully absorbed before adding more.
6. After about 20-25 minutes of cooking, the rice should be creamy and tender. Stir in the chopped sage.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: About 30 minutes
Sun-Dried Tomato and Spinach Risotto
This creamy risotto is a flavorful and colorful twist on the classic Italian dish, featuring sun-dried tomatoes and wilted spinach. Perfect for a quick weeknight dinner 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 sun-dried tomatoes, chopped
– 2 cups fresh spinach leaves
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan 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, 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 chopped sun-dried tomatoes and wilted spinach.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Chicken and Mushroom Risotto
A classic Italian dish that combines the flavors of chicken, mushrooms, and Arborio rice with a rich and creamy sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, sauté the chicken, mushrooms, onion, and garlic in olive oil until cooked through.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine (if using) and stir until absorbed.
5. Add 1/2 cup of warmed broth to the rice mixture; stir until absorbed. Repeat this process, adding broth in 1/2 cup increments, until the rice is cooked and creamy (about 20-25 minutes).
6. Stir in butter and season with salt and pepper. Garnish with chopped parsley (if desired).
Cooking Time: 30-40 minutes
Beetroot and Goat Cheese Risotto
This vibrant risotto combines the earthy sweetness of beetroot with the creaminess of goat cheese, perfect for a special occasion or a cozy night in. The bold flavors are balanced by the subtle tang of Parmesan and the comforting warmth of Arborio rice.
Ingredients:
– 1 large beetroot, peeled and diced
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup goat cheese, crumbled
– 1/4 cup grated Parmesan
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the diced beetroot and cook for 5 minutes, or until tender.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Gradually add the warmed broth, stirring continuously, and cook for 20-25 minutes or until the rice is cooked and creamy.
4. Stir in the crumbled goat cheese and grated Parmesan. Season with salt and pepper to taste.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Wild Mushroom and Garlic Risotto
Elevate your risotto game with this hearty and earthy Wild Mushroom and Garlic Risotto recipe, featuring a medley of sautéed wild mushrooms and aromatic garlic. This comforting Italian dish is perfect for a cozy evening in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 8 oz mixed wild mushrooms (e.g. chanterelle, cremini, shiitake), sliced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until they release their liquid and start to brown.
4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. If using wine, add it after 3 cups of broth have been added.
7. Cook for an additional 20-25 minutes or until rice is tender and creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Pumpkin and Sage Risotto
A creamy risotto infused with the warmth of roasted pumpkin and the earthy flavor of sage, perfect for a cozy autumn 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 cup roasted pumpkin puree (see note)
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large saucepan 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 or until coated in oil and slightly toasted.
4. Add 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 pumpkin puree, butter, and chopped sage.
6. Season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes
Pea and Mint Risotto
This refreshing spring risotto combines the sweetness of peas with the brightness of fresh mint, 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 peas
– 1/4 cup chopped fresh mint
– 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 oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add Arborio rice and cook for 1 minute, stirring constantly.
4. Add 1/2 cup warmed broth to the rice and stir until absorbed. Repeat process, adding broth in 1/2-cup increments, until rice is cooked, about 20-25 minutes.
5. Stir in peas and mint; season with salt and pepper to taste.
6. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Shrimp and Lemon Risotto
This creamy risotto recipe combines succulent shrimp with the brightness of lemon, perfect for a quick weeknight dinner or special occasion. With minimal ingredients and easy steps, you’ll be enjoying this flavorful dish in no time!
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 12 large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 2 lemons, juiced
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat.
2. In the same skillet, add garlic and cook for 1 minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and cook until absorbed.
5. Gradually add broth, stirring constantly and cooking until creamy.
6. Stir in lemon juice and butter. Season with salt and pepper to taste.
7. Serve immediately, garnished with parsley if desired.
Cooking Time: 20-25 minutes
Porcini and White Wine Risotto
Elevate your risotto game with this creamy and flavorful recipe, featuring the earthy goodness of porcini mushrooms and a hint of white wine.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz fresh porcini mushrooms, sliced
– 1/2 cup white wine (dry)
– 2 tablespoons butter
– 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, sauté the onion and garlic until softened. Add the mushrooms and cook until tender, about 3-4 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add the white wine and stir until absorbed.
5. Add 1/2 cup of warmed broth to the rice mixture, stirring constantly. Repeat this process, adding the broth in 1/2 cup increments, until the rice is cooked (about 20-25 minutes).
6. Remove from heat, add butter and salt to taste. Garnish with parsley if desired.
Cooking Time: 20-25 minutes
Caramelized Onion and Gorgonzola Risotto
A rich and creamy risotto dish infused with the sweet and savory flavors of caramelized onions and pungent gorgonzola cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 2 ounces Gorgonzola cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
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. Add the garlic and cook for an additional minute.
3. In a separate pot, warm the broth over low heat.
4. In a large saucepan, add the Arborio rice and stir to coat with oil. Cook for 1-2 minutes.
5. If using wine, add it to the saucepan and cook until absorbed.
6. Add 1/2 cup of warmed broth to the saucepan and cook, stirring constantly, until absorbed. Repeat this process, adding the broth in 1/2-cup increments, until the rice is cooked and creamy (about 20-25 minutes).
7. Stir in the caramelized onions and crumbled Gorgonzola cheese.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 40-50 minutes
Roasted Red Pepper and Basil Risotto
Elevate your risotto game with this vibrant and flavorful dish, featuring roasted red peppers and fresh basil.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss red pepper slices with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until charred.
3. In a large pot, heat chicken broth over medium-high heat.
4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add white wine (if using) and cook until absorbed.
6. Add roasted red peppers, garlic, and Parmesan cheese. Stir to combine.
7. Cook for an additional 20-25 minutes or until creamy and tender, adding broth as needed.
8. Season with salt and pepper to taste.
9. Garnish with chopped basil leaves and serve immediately.
Cooking Time: approximately 45-55 minutes
Artichoke and Lemon Risotto
Brighten up your dinner table with this creamy and flavorful Italian-inspired risotto, infused with the sweet essence of artichokes and a hint of citrus from fresh lemon zest.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 lemons, zested and juiced
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large saucepan 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 and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in artichoke hearts, lemon zest, and lemon juice.
6. Season with salt and pepper to taste.
7. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes.
Smoked Salmon and Dill Risotto
A creamy risotto infused with the rich flavors of smoked salmon and fresh dill, perfect for a special occasion or a cozy night in. This dish is sure to impress your guests with its unique combination of smoky and bright flavors.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1/2 cup smoked salmon, flaked
– 1/4 cup fresh dill, chopped
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, sauté the Arborio rice in olive oil until lightly toasted.
3. Add garlic and cook for 1 minute.
4. Add white wine (if using) and cook until absorbed.
5. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process until all broth is used.
6. Stir in flaked smoked salmon, chopped fresh dill, salt, and pepper.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes
Spinach and Ricotta Risotto
This creamy risotto combines the freshness of spinach with the richness of ricotta cheese, perfect as a main course or side dish. With minimal ingredients and simple steps, you’ll be enjoying this comforting Italian classic in no time.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 package frozen spinach, thawed and drained
– 8 ounces ricotta cheese
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened.
3. Add Arborio rice; cook 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously until absorbed.
5. Stir in spinach, ricotta cheese, salt, and pepper.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Summary
Get ready for a romantic night in with these 18 creamy risotto recipes perfect for date night! From Mushroom and Thyme to Truffle and Parmesan, and even Seafood and Saffron, each dish is a delicious combination of flavors and textures. Whether you’re a foodie or just looking for a quick and easy meal, this list has something for everyone. Try one of these recipes tonight and make it a night to remember!