Arborio rice – the foundation of a perfect risotto. When cooked with love and attention, it becomes a creamy, comforting dish that’s sure to please even the pickiest eaters. But why stop at just one recipe? With Arborio rice as the base, the possibilities are endless! In this article, we’ll explore 20 creamy Arborio rice recipes that will take your dinner game to the next level.
From classic combinations like mushroom and truffle to bold and bright flavors like sun-dried tomato and spinach, there’s something for everyone on this list. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next meal. So grab your Arborio rice and let’s dive into the world of creamy goodness!
Classic Creamy Mushroom Risotto
This creamy risotto is a comforting and flavorful Italian dish that showcases the rich flavor of mushrooms. With Arborio rice, sautéed mushrooms, and a hint of cream, this recipe is 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 (such as cremini, shiitake, and button), sliced
– 1/2 cup white wine (optional)
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 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 mushrooms; cook, stirring occasionally, until they release their liquid and start to brown.
3. Add rice; cook for 1-2 minutes, stirring constantly.
4. Add wine (if using); cook until absorbed.
5. Gradually add broth, stirring constantly, until the rice is cooked and creamy.
6. Remove from heat; stir in butter and cream. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Lemon and Herb Arborio Rice Salad
This refreshing salad combines the creamy texture of Arborio rice with the brightness of lemon and the subtlety of fresh herbs, perfect for a light and flavorful side dish or main course.
Ingredients:
– 1 cup Arborio rice
– 2 cups water
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Rinse the Arborio rice in a fine-mesh strainer and cook according to package instructions using 2 cups of water.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, parsley, and basil.
3. Once the rice is cooked, fluff it with a fork and add it to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Garlic Parmesan Arborio Rice
Elevate your meal with this rich and flavorful Garlic Parmesan Arborio Rice recipe. Perfect as a side dish or base for your favorite proteins, this creamy risotto is sure to impress.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook for 1-2 minutes or until fragrant.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add 1/4 cup of warmed chicken broth and stir until absorbed. Repeat this process, adding the broth in 1/4 cup increments and waiting for it to be absorbed before adding more, until all the broth has been used (about 20-25 minutes).
4. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Spinach Risotto
This creamy risotto combines the flavors of sun-dried tomatoes and fresh spinach, perfect for a cozy dinner or special occasion. With minimal ingredients and easy steps, you’ll be enjoying this Italian-inspired dish in no time!
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
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Optional: 1 tablespoon white wine (for added depth of flavor)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add Arborio rice; cook for 1 minute, stirring constantly.
3. Gradually add broth, stirring continuously, allowing each portion to absorb before adding the next (about 20-25 minutes total).
4. Stir in sun-dried tomatoes and spinach; cook until wilted.
5. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Truffle Oil and Wild Mushroom Risotto
Experience the rich flavors of Italy with this creamy risotto dish infused with the earthy aroma of truffle oil and the wild essence of mushrooms. This recipe serves 4-6 people.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons truffle oil
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed wild mushrooms (e.g., cremini, shiitake, oyster)
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and sauté until translucent, about 3-4 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously until absorbed.
5. After 20-25 minutes of cooking, stir in truffle oil and mushrooms.
6. Continue cooking and adding broth until the rice is creamy and cooked through.
7. Season with salt and pepper to taste. Serve with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Butternut Squash and Sage Risotto
This creamy risotto combines the sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy fall evening. With minimal ingredients and simple steps, this recipe is sure to become a new favorite.
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
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage
– 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 the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, Arborio rice, and white wine (if using). Cook, stirring constantly, for 1-2 minutes.
4. Gradually add the warmed broth, stirring continuously, until the liquid is absorbed and the rice is cooked.
5. Stir in the roasted squash, butter, and chopped sage. Season with salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Seafood and Saffron Arborio Rice
Elevate your dinner game with this flavorful and aromatic seafood dish, featuring saffron-infused Arborio rice and succulent mixed seafood. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, scallops, mussels), cleaned and patted dry
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add Arborio rice; cook for 1 minute, stirring constantly.
3. Add water, saffron mixture, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and creamy.
4. Stir in seafood during the last 5 minutes of cooking.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Bacon and Pea Risotto
This creamy risotto recipe combines crispy bacon, sweet peas, and Arborio rice for a satisfying and flavorful dish perfect for any occasion. With its rich aroma and tender texture, this recipe is sure to please even the pickiest of eaters.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 6 slices of bacon, diced
– 1 cup fresh peas
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add olive oil to the skillet and sauté the Arborio rice for 2-3 minutes or until lightly toasted.
4. Add the warmed broth, one cup at a time, stirring continuously until absorbed before adding the next.
5. After 20 minutes of cooking, stir in the cooked bacon, peas, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Goat Cheese Risotto
A creamy and flavorful Italian-inspired dish that combines the sweetness of roasted red peppers with the tanginess of goat cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1/4 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss the red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until charred.
2. Cook the Arborio rice according to package instructions using warmed vegetable broth. Stir frequently.
3. Once the rice is cooked, stir in roasted red pepper, goat cheese, and Parmesan cheese. Season with salt and pepper to taste.
4. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Chicken and Asparagus Arborio Rice
This recipe combines the flavors of chicken, asparagus, and creamy Arborio rice, making it a perfect main course for any occasion. With minimal prep time and easy cooking steps, this dish is sure to become a family favorite.
Ingredients:
– 1 cup Arborio rice
– 2 cups chicken broth, warmed
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 cup fresh asparagus spears, trimmed
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Cook Arborio rice according to package instructions using warmed chicken broth.
2. In a separate pan, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. Add asparagus to the same pan and cook until tender, about 4-5 minutes. Season with garlic powder and salt.
4. Combine cooked rice, chicken, and asparagus in a serving dish. Sprinkle Parmesan cheese on top and garnish with parsley leaves (if desired).
5. Serve immediately, or refrigerate for up to 2 hours before reheating.
Cooking Time: Approximately 25-30 minutes
Pumpkin and Sage Risotto
Experience the warm, comforting flavors of autumn with this creamy risotto dish, featuring roasted pumpkin and fragrant sage. Perfect for a cozy dinner party or a family gathering.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup canned pumpkin puree
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– 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, heat the olive oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add pumpkin puree, butter, and sage; stir to combine.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Cook for 20-25 minutes or until rice is creamy and tender.
7. Season with salt and pepper to taste. Serve with grated Parmesan cheese, if desired.
Cooking Time: 25 minutes
Spinach and Artichoke Risotto
Experience the rich flavors of Italy with this decadent spinach and artichoke risotto, perfect for a cozy night in. This creamy dish combines the sweetness of artichokes with the earthiness of spinach, all wrapped up in a velvety rice base.
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
– 1 package frozen spinach, thawed and drained
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium-high 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 broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in artichoke hearts, spinach, and Parmesan cheese.
6. Cook for an additional 2-3 minutes or until rice is creamy and cooked through.
7. Season with salt and pepper to taste.
Cooking Time: Approximately 25-30 minutes
Beetroot and Goat Cheese Risotto
This creamy risotto combines the natural sweetness of roasted beetroot with the tanginess of goat cheese, perfect for a sophisticated dinner or special occasion. The vibrant pink color adds an extra pop of flavor to this elegant dish.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 large beetroot, peeled and roasted
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup goat cheese crumbles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously, until absorbed.
5. Roasted beetroot: wrap in foil and bake at 400°F (200°C) for 45-50 minutes or until tender.
6. Remove risotto from heat; stir in roasted beetroot, goat cheese crumbles, salt, and pepper.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Caramelized Onion and Thyme Risotto
A classic Italian dish elevated by the sweet and savory flavors of caramelized onions and thyme, this risotto is a perfect comfort food for any occasion.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 sprigs fresh thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-low heat. Cook onions, stirring occasionally, until caramelized and golden brown (about 20-25 minutes).
2. In a separate pot, warm broth and keep hot.
3. In another pot, cook Arborio rice with butter, stirring constantly, for about 1 minute.
4. Add wine (if using) and stir until absorbed. Then, add 1 cup of warmed broth and stir until mostly absorbed. Repeat process, adding broth in 1-cup increments, until rice is cooked and creamy (about 20-25 minutes).
5. Stir in caramelized onions and thyme. Season with salt and pepper to taste.
6. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: About 40-50 minutes
Porcini Mushroom and White Wine Risotto
Elevate your dinner game with this creamy and flavorful Porcini Mushroom and White Wine Risotto, perfect for a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken 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 grated Parmesan cheese
– Salt and pepper to taste
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 lightly toasted.
4. Add white wine and cook, stirring constantly, until absorbed.
5. Add 1/2 cup warmed broth to rice mixture; stir until absorbed. Repeat process, adding broth in 1/2-cup increments, and stirring until absorbed, until all broth is used (about 20-25 minutes).
6. Stir in Parmesan cheese. Add porcini mushrooms during the last 2 minutes of cooking.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Shrimp and Lemon Risotto
This creamy risotto dish combines succulent shrimp with a bright and zesty lemon flavor, perfect for a weeknight dinner or special occasion. With its rich and comforting texture, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 12 large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 lemons, juiced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Add Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Add white wine (if using) and cook until absorbed, stirring frequently.
5. Gradually add warmed broth, stirring constantly, until rice is cooked and creamy.
6. Add shrimp, lemon juice, and butter to the risotto; stir until combined.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Pesto and Cherry Tomato Arborio Rice
This recipe combines the creamy richness of pesto with the sweetness of cherry tomatoes, served atop a bed of fluffy Arborio rice. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 1 cup Arborio rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1/4 cup fresh basil leaves
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/2 cup cherry tomatoes, halved
– Salt and pepper to taste
Instructions:
1. Cook the Arborio rice according to package instructions using 2 cups of water or broth.
2. In a small bowl, combine basil leaves, garlic, and olive oil. Blend until smooth.
3. Stir in Parmesan cheese.
4. Once the rice is cooked, fluff with a fork and stir in pesto mixture.
5. Add cherry tomatoes to the rice and toss gently to combine.
6. Season with salt and pepper to taste.
7. Serve hot.
Cooking Time: 20-25 minutes
Wild Mushroom and Truffle Risotto
This creamy risotto recipe showcases the earthy flavors of wild mushrooms and the luxurious essence of 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
– 8 oz mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 cloves garlic, minced
– 1/4 cup 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 saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
4. Add the Arborio rice and cook for 1 minute, stirring constantly.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Stir in the truffle oil, garlic, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Garlic and Herb Risotto
This creamy risotto is infused with the deep flavor of roasted garlic and a blend of fresh herbs, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 3 cloves garlic, peeled and roasted (see note)
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. Heat oil in a large skillet over medium-high heat. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add wine (if using) and stir until absorbed. Then add 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 roasted garlic, thyme, rosemary, and Parmesan cheese. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 25-30 minutes
Sweet Corn and Basil Risotto
A creamy risotto infused with the sweetness of corn and the brightness of basil, perfect for a summer evening 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 fresh sweet corn kernels
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in the white wine (if using) and cook until absorbed.
7. Stir in the butter, Parmesan cheese, and chopped basil.
8. Serve immediately.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a world of creamy delights with these 20 mouth-watering Arborio rice recipes! From classic dishes like Creamy Mushroom Risotto and Garlic Parmesan Arborio Rice, to innovative creations such as Lemon and Herb Arborio Rice Salad and Roasted Red Pepper and Goat Cheese Risotto, there’s something for every taste bud. Discover the versatility of Arborio rice in these creamy, savory, and sweet recipes that are sure to become new favorites.
