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18 Spring Risotto Recipes for a Creamy and Comforting Meal

By: Shivani Choudhary
Updated On: March 5, 2025

Spring is here and it's time to cook something yummy. We have 18 super delicious spring risotto recipes for you to try. You'll find old favorites like Asparagus Risotto and new ideas to make your mealtime exciting.

These recipes are perfect for a cozy night in with family or a special dinner with friends. You can pick from many tasty options and find the one that makes your tongue happy. What yummy spring risotto will you make first?

18 Spring Risotto Recipes

1. Classic Asparagus Risotto

Creamy asparagus risotto perfect for spring.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cups fresh asparagus
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Heat the broth and keep warm.
  2. Sauté the onion and asparagus in olive oil until tender.
  3. Add the Arborio rice and cook for 1-2 minutes.
  4. Add the white wine and cook until absorbed.
  5. Add the broth one cup at a time, stirring continuously.
  6. Remove from heat and stir in butter and Parmesan cheese.
  7. Season with salt and pepper to taste.
  8. Serve immediately.

2. Lemon Garlic Shrimp Risotto

Lemon Garlic Shrimp Risotto is a revitalizing seafood dish with bright citrus flavors.

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup large shrimp, peeled and deveined
  • 2 lemons, juiced
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • Grated Parmesan cheese

Instructions

  1. Heat the chicken broth in a separate pot and keep warm.
  2. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent.
  3. Add the garlic and cook for 1 minute, until fragrant.
  4. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
  5. Add the white wine (if using) and cook until the liquid is almost completely absorbed.
  6. Add 1/2 cup of warm chicken broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
  7. Repeat step 6, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
  8. When the rice is cooked and creamy, stir in the lemon juice, parsley, and cooked shrimp.
  9. Season with salt and pepper to taste, then serve immediately, topped with grated Parmesan cheese.

3. Spring Pea and Mint Risotto

Creamy risotto infused with fresh spring peas and mint.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 cup fresh spring peas
  • 1/4 cup fresh mint leaves
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Heat the broth in a separate pot and keep warm.
  2. Sauté the onion and garlic in olive oil until softened.
  3. Add the Arborio rice and cook for 1-2 minutes.
  4. Add 1/2 cup of warm broth and stir until absorbed.
  5. Repeat step 4 until all broth is used, stirring constantly.
  6. Stir in the spring peas and cook until tender.
  7. Add the fresh mint leaves and cook for 1 minute.
  8. Remove from heat and stir in the Parmesan cheese.
  9. Season with salt and pepper to taste.
  10. Serve immediately.

4. Roasted Vegetable Risotto

Roasted Vegetable Risotto is a creamy Italian dish loaded with roasted vegetables.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups mixed roasted vegetables
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C) and roast the mixed vegetables with olive oil, salt, and pepper until tender.
  2. In a large pot, heat the vegetable broth and keep warm.
  3. In a large skillet, sauté the diced onion and minced garlic until softened.
  4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
  5. Add the white wine and cook until the liquid is absorbed.
  6. Add 1/2 cup of warm broth to the rice and cook, stirring constantly, until the liquid is absorbed.
  7. Repeat step 6 until all the broth is used, about 20-25 minutes.
  8. Stir in the roasted vegetables and grated Parmesan cheese.
  9. Season with salt and pepper to taste.
  10. Serve the Roasted Vegetable Risotto hot and enjoy.

5. Creamy Leek and Potato Risotto

Creamy Leek and Potato Risotto is a rich and comforting Italian dish.

Ingredients

  • 2 medium leeks, cleaned and chopped
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups chicken broth, warmed
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat and sauté chopped onion until translucent.
  2. Add chopped leeks and cook until they start to soften, about 5 minutes.
  3. Add minced garlic and cook for 1 minute, until fragrant.
  4. Add diced potatoes and cook for 5 minutes, stirring occasionally.
  5. Add Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
  6. Add white wine and cook until the liquid is almost completely absorbed, stirring constantly.
  7. Add warmed chicken broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
  8. After 20-25 minutes of cooking, stir in butter and Parmesan cheese until melted and creamy.
  9. Season with salt and pepper to taste, then serve hot.

6. Spinach and Feta Risotto

Creamy spinach and feta risotto perfect for spring.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 cups fresh spinach
  • 1/2 cup feta cheese
  • 2 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and cook until translucent.
  3. Add the garlic and cook for 1 minute.
  4. Add the Arborio rice and cook for 1-2 minutes.
  5. Add 1/2 cup of broth and stir until absorbed.
  6. Repeat step 5 until all broth is used.
  7. Stir in the chopped spinach and cook until wilted.
  8. Add the feta cheese and stir until melted and creamy.
  9. Season with salt and pepper to taste.
  10. Serve immediately.

7. Grilled Chicken and Herb Risotto

Creamy risotto loaded with grilled chicken and fresh herbs.

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 2 tbsp olive oil
  • 1 cup grilled chicken
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried thyme
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add Arborio rice and cook for 2 minutes, stirring constantly.
  3. Add white wine and cook until absorbed, stirring constantly.
  4. Add chicken broth, 1 cup at a time, stirring until absorbed before adding more.
  5. Stir in grilled chicken, parsley, thyme, salt, and pepper.
  6. Remove from heat and stir in Parmesan cheese.
  7. Serve immediately, garnished with additional parsley if desired.

8. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto perfect for fall.

Ingredients

  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, warmed
  • 1/4 cup white wine
  • 2 tablespoons butter
  • 2 tablespoons chopped sage
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the butternut squash, then roast in the oven for 30-40 minutes, or until tender.
  3. In a large skillet, heat the olive oil over medium heat and cook the chopped onion until translucent.
  4. Add the garlic and cook for 1 minute, until fragrant.
  5. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
  6. Add the white wine and cook until the liquid is almost completely absorbed.
  7. Warm the vegetable broth in a separate pot and add it to the rice mixture 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
  8. After 20-25 minutes of cooking the rice, stir in the roasted butternut squash, butter, and chopped sage.
  9. Season with salt and pepper to taste, then serve hot topped with grated Parmesan cheese.

9. Pan-Seared Scallop Risotto

Pan-Seared Scallop Risotto is a creamy seafood dish.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 pound scallops
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan
  • Salt and pepper

Instructions

  1. Heat the chicken broth in a separate pot and keep warm.
  2. Sear the scallops in a pan with olive oil until golden brown, then set aside.
  3. Sauté the onion and garlic in butter until softened.
  4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
  5. Add the white wine and cook until absorbed.
  6. Add 1/2 cup of warm broth to the rice and stir until absorbed, repeat this process.
  7. After 20-25 minutes of cooking the rice, stir in the Parmesan cheese.
  8. Serve the risotto with the seared scallops on top and season with salt and pepper.

10. Caramelized Onion and Mushroom Risotto

Creamy risotto with caramelized onions and mushrooms.

Ingredients

  • 1 large onion
  • 2 cups mixed mushrooms
  • 2 tablespoons olive oil
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan
  • Salt and pepper

Instructions

  1. Heat olive oil in a large skillet over medium-low heat and caramelize the onion for 20-25 minutes.
  2. Add the mushrooms to the skillet and cook until they release their moisture and start to brown.
  3. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
  4. Add the white wine to the skillet and cook until the liquid is almost completely absorbed.
  5. Warm the vegetable broth in a separate pot and add it to the skillet 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
  6. Stir in the butter and Parmesan cheese until melted and creamy.
  7. Season the risotto with salt and pepper to taste.
  8. Serve the risotto hot, garnished with additional Parmesan cheese if desired.

11. Asparagus and Prosciutto Risotto

Creamy risotto loaded with asparagus and prosciutto.

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 pound fresh asparagus
  • 6 slices prosciutto
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper

Instructions

  1. Heat the chicken broth in a separate pot and keep warm.
  2. Sauté the onion and garlic in olive oil until softened.
  3. Add the Arborio rice and cook for 1-2 minutes.
  4. Add the white wine and cook until absorbed.
  5. Add 1/2 cup of warm broth to the rice and stir until absorbed, repeating this process.
  6. Slice the prosciutto into thin strips and cook until crispy.
  7. Slice the asparagus into 1-inch pieces and sauté in olive oil until tender.
  8. When the rice is cooked, stir in the Parmesan cheese and cooked asparagus.
  9. Season with salt and pepper to taste.
  10. Serve the risotto hot, topped with crispy prosciutto.

12. Sun-Dried Tomato and Basil Risotto

Creamy risotto infused with sun-dried tomatoes and fresh basil.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 cup sun-dried tomatoes
  • 1/4 cup white wine
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh basil
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and cook until translucent, about 3-4 minutes.
  3. Add the garlic and cook for an additional minute.
  4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
  5. Add the white wine and cook until the liquid is almost completely absorbed.
  6. Add 1/2 cup of the vegetable broth to the rice and cook, stirring constantly, until the liquid is almost completely absorbed.
  7. Repeat step 6, adding the broth in 1/2 cup increments, until the rice is tender and creamy.
  8. Stir in the sun-dried tomatoes, Parmesan, and basil.
  9. Season with salt and pepper to taste.
  10. Serve immediately.

13. Risotto With Spring Peas and Ham

Creamy risotto with spring peas and ham is a classic Italian dish.

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 cup spring peas
  • 6 slices of ham
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper

Instructions

  1. Heat the chicken broth in a separate pot and keep warm.
  2. Sauté the onion and garlic in olive oil until softened.
  3. Add the Arborio rice and cook for 1-2 minutes.
  4. Add the white wine and cook until absorbed.
  5. Add 1/2 cup of warm broth to the rice and stir until absorbed.
  6. Repeat step 5 until all the broth is used.
  7. Stir in the spring peas and cook until tender.
  8. Add the sliced ham and cook for an additional 2 minutes.
  9. Remove from heat and stir in the Parmesan cheese.
  10. Season with salt and pepper to taste.

14. Roasted Garlic and Kale Risotto

Creamy risotto with roasted garlic and kale, perfect for a spring evening.

Ingredients

  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 head of garlic
  • 2 cups kale, chopped
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/4 cup white wine

Instructions

  1. Preheat oven to 400°F (200°C) and roast the garlic for 30-40 minutes until tender.
  2. In a large pot, heat the broth and keep warm.
  3. In a large skillet, heat the olive oil and sauté the chopped kale until wilted.
  4. In a large saucepan, sauté the roasted garlic and Arborio rice in olive oil for 1-2 minutes.
  5. Add the white wine and cook until the liquid is fully absorbed.
  6. Add 1/2 cup of warm broth to the rice and cook, stirring constantly, until the liquid is absorbed.
  7. Repeat step 6 until all the broth is used, stirring constantly.
  8. Stir in the wilted kale, Parmesan cheese, and season with salt and pepper to taste.
  9. Serve the risotto hot, garnished with additional kale if desired.

15. Chicken and Asparagus Risotto Bake

Creamy risotto baked with chicken and asparagus.

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast
  • 1 pound fresh asparagus, trimmed
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat the chicken broth in a separate pot and keep warm.
  3. Sauté the diced onion and minced garlic in olive oil until softened.
  4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
  5. Add the warm chicken broth, one cup at a time, stirring until absorbed.
  6. Stir in the cooked chicken breast and asparagus.
  7. Transfer the risotto mixture to a baking dish and top with Parmesan cheese.
  8. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden brown.
  9. Season with salt and pepper to taste, then serve hot.

16. Lemon and Arugula Risotto

Lemon and arugula add freshness to this classic risotto.

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup arugula
  • 2 lemons, zested and juiced
  • 1/2 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 heat.
  3. Add the chopped onion and cook until translucent, about 3-4 minutes.
  4. Add the minced garlic and cook for an additional minute.
  5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
  6. Add the lemon zest and juice, and cook for 1 minute.
  7. Add 1/2 cup of warm chicken broth to the rice and stir until absorbed.
  8. Repeat step 7 until all the broth is used, stirring constantly.
  9. Stir in the arugula and cook until wilted.
  10. Remove from heat and stir in the Parmesan cheese.
  11. Season with salt and pepper to taste.
  12. Serve immediately.

17. Smoked Salmon and Dill Risotto

Smoked salmon and dill risotto is a creamy, flavorful dish.

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup smoked salmon, diced
  • 1/4 cup white wine
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat and sauté the diced onion until translucent.
  2. Add garlic and cook for an additional minute, until fragrant.
  3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
  4. Add white wine and cook until absorbed, stirring constantly.
  5. Warm the vegetable broth in a separate pot and add 1/2 cup to the rice mixture, stirring until absorbed.
  6. Repeat step 5 until all broth is used, stirring constantly.
  7. Stir in smoked salmon, chopped fresh dill, and lemon juice.
  8. Remove from heat and stir in Parmesan cheese.
  9. Season with salt and pepper to taste.
  10. Serve immediately.

18. Zucchini and Goat Cheese Risotto

Creamy zucchini and goat cheese risotto perfect for spring.

Ingredients

  • 1 medium zucchini, diced
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, warmed
  • 1/2 cup white wine
  • 1/4 cup goat cheese, crumbled
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and cook until translucent, about 3-4 minutes.
  3. Add garlic and cook for another minute, until fragrant.
  4. Add diced zucchini and cook until tender, about 3-4 minutes.
  5. Add Arborio rice and cook for 1-2 minutes, until lightly toasted.
  6. Add white wine and cook until absorbed, stirring constantly.
  7. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
  8. After 20-25 minutes of cooking, stir in crumbled goat cheese until melted and creamy.
  9. Season with salt and pepper to taste.
  10. Serve immediately, garnished with chopped parsley if desired.

Conclusion

You'll be simmering in a sea of flavors with these spring risotto recipes, a culinary symphony that will leave you craving more. As the aroma of creamy goodness wafts through the air, your taste buds will do the happy dance, beckoning you to take a bite of these decadent dishes, a true masterpiece of springtime cuisine.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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