Risotto – Recipe Professional

Perfect Vegetable Risotto Recipe

admin — Wed, 28 Jan 2026 15:52:17 +0000

This vegetable risotto recipe combines two of our favorite things: fresh veggies and super creamy risotto rice. It’s fun to make and with our tips to guide you, it’s easy!

We’re excited to share this recipe developed with our chef friend, Richard Hattaway. Thanks to Richard’s restaurant trick, making risotto at home is now easier than ever. Instead of the usual continuous cooking, this recipe breaks the process into two stages. You can do most of the cooking up to 4 days ahead, then finish it in just 10 minutes right before serving.

Of course, you can still make the recipe all at once if you prefer, but this two-stage method makes risotto much more convenient for busy schedules. For another risotto recipe, see our mushroom risotto.

Key Ingredients

Rice: The best rice for risotto are Arborio, Carnaroli, and Vialone Nano since they are all short-grain rice varieties with a high starch content. We use Carnaroli in our kitchen since it makes creamy risotto and is more forgiving when it comes to overcooking.
Broth: A good vegetable broth and even chicken broth work perfectly well in this recipe, but we love our easy tomato broth for a summery tomato risotto base (that is what we have used in our photos).
White Wine: Whenever you cook with wine, the most important thing to remember is to use something you enjoy. We use a light, dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc for this veggie risotto. Wine adds flavor and some acidity. If you prefer to leave it out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving.
Veggies: We love risotto with veggies. You have some leeway when it comes to the vegetables. We use yellow squash, zucchini, tomatoes, eggplant, and fresh herbs. These are the same veggies we use to make our reader favorite veggie lasagna.
Butter: There’s no cream in this risotto (thanks to the rice, it is creamy enough), but a generous pat of butter adds to the creamy, luxurious texture. For vegan risotto, use plant-based butter.
Parmigiano-Reggiano: I’m generous with the cheese and recommend you do the same. For a vegetarian risotto, swap the Parmigiano-Reggiano for a vegetarian-friendly cheese like mozzarella, ricotta, or vegetarian parmesan. For vegan risotto, swap for a bit of nutritional yeast.

Find the full recipe with measurements below.

How to Make Vegetable Risotto

Tip 1: How to make risotto (a quick overview). Making risotto gets a bad rap for being complicated and fussy, but with a reliable method, it’s very doable. Here’s what happens step-by-step:

Cook aromatics (onion, bell pepper, garlic).
Toast the rice.
Add wine and simmer until it reduces.
Add broth gradually, stirring occasionally to prevent the rice from sticking.
Finish with quick-cooking vegetables (like zucchini and yellow squash).
Stir in butter and cheese, and serve.

Tip 2: Use a heavy-bottomed pan and a wooden spoon. Choose a wide, heavy-bottomed pan so you have room to stir. A wooden spoon is ideal for risotto (a tip from Richard, who says it helps create a creamier texture).

Tip 3: Continue adding broth as the rice cooks. Let the rice absorb liquid slowly. When the broth is mostly absorbed, add more. Stir occasionally, not constantly. Just enough to keep the rice from sticking. When the rice is almost tender but still firm in the center, it’s about 75% cooked.

Tip 4: Use the two-part method (excellent for entertaining). When the rice is tender but still firm in the center (about 75% done), you can finish and serve, or pause and store the risotto for later.

Part 1, store for later: Spread the partially cooked risotto on a baking sheet and cool quickly in the freezer. Transfer to containers and refrigerate for up to 4 days.
Part 2, finish when ready to serve: Return the rice to your wide pan with chopped zucchini/yellow squash and a splash of broth. Stir often, adding more broth as needed, until the risotto is creamy and the rice is just tender. Season with salt and pepper, stir in chopped tomatoes, then finish with butter and Parmigiano-Reggiano.

Tip 5: Add the optional eggplant puree. Roasted eggplant adds even more savory flavor and extra creaminess. We’ve included instructions below if you’d like to use it.

Serving Suggestions

This dish works really well on its own, but you can always add more to round out the meal. Consider a simple green salad with lemon vinaigrette or a homemade Caesar on the side.

You can add some protein with poached shrimp, simple baked salmon, or these lemon chicken thighs. And, I love a nice slice of roasted garlic bread or focaccia with this olive oil bread dip.

More Vegetable Recipes

Perfect Vegetable Risotto

PREP
10 mins
COOK
30 mins
TOTAL
40 mins

This vegetable risotto combines two of our favorite things: fresh veggies and super creamy risotto rice. It’s also fun to make. We use a wide, heavy-bottomed pan and wooden spoon for risotto. A stainless steel rondeau or a wide Dutch oven is excellent. For the broth, we love our tomato broth (it takes 30 minutes), but you can use your favorite homemade or store-bought broth in its place. You will need about 6 cups.

If you are entertaining, we highly recommend making the risotto in stages. First, cook it until 75% done, cool the rice mixture, and then about 10 minutes before serving, reheat and finish the risotto. This way, you are not standing over a hot stove for 30+ minutes when your guests are there. This method is written into the recipe below.

Makes 6 servings

You Will Need

6 cups vegetable broth, we highly recommend this tomato broth (1420ml)

2 cups arborio rice or carnaroli rice (380g)

1 cup dry white wine, see notes (236ml)

¼ cup olive oil (60ml)

1 cup finely chopped onion, half large onion

¾ cup finely chopped red bell pepper, half large pepper

3 cloves garlic, minced

1 teaspoon fresh thyme leaves, chopped

1 medium yellow squash, chopped small

1 medium zucchini, chopped small

1 ¼ cups cherry tomatoes or use chopped tomatoes, 6 ounces

3 tablespoons salted butter

Handful chopped fresh herbs like basil, chives, and green onion

Parmigiano-Reggiano cheese for serving

Directions

Make Rice Mixture

1Cook aromatics: In a wide, heavy-bottom pan over medium heat, cook the garlic, onion, and bell pepper in olive oil until the onions turn translucent, about 3 minutes.

2Toast the rice: Add the rice and thyme and cook, stirring for 3 to 5 minutes. When the rice sticks a little, pour 1 cup of white wine into the pot. Stir the rice and wine around the pan with a wooden spoon until mostly dry.

3Add the broth: This step will take about 15 minutes. Begin by measuring out 3 ½ cups of broth, setting aside the remaining 2 ½ cups for later. Pour one third of the measured broth into the pan and keep the risotto at a low simmer while stirring often to prevent the rice from sticking. Once the pot becomes mostly dry, add another one third of the broth and repeat the process until all of the remaining stock has been added.

4The rice will be about 75% done and will be somewhat tender while still having a raw bite in the center. This is the end of stage one. Either cool the partially cooked risotto to finish later or move on to finishing the risotto.

Cool Rice Mixture (optional for entertaining or making ahead)

1You can skip this step if making the risotto from start to finish. When the rice mixture is 75% done, cool the risotto rice by spreading thin on a baking sheet and placing it in the refrigerator. When it is cool, transfer the risotto rice to a container or resealable bags, and store it in the fridge for up to 4 days. If you have a smaller family, like me, you can divide the rice mixture into two batches.

Finish Risotto

1Add the squash and zucchini: About 10 minutes before serving, heat a wide, heavy-bottomed pan over medium heat. Add the cooled rice mixture, chopped yellow squash, and zucchini. If you skipped cooling the rice, simply add the squash and zucchini to your pan with the hot rice mixture.

2Add the broth: Grab the remaining 2 ½ cups of broth. Pour in a third of the broth. Then, with the wooden spoon, stir the rice mixture constantly, ensuring it doesn’t stick to the pan. Once the pot is mostly dry, add another one third of the broth and repeat the process until all of the remaining stock has been added.

3Season and add the tomatoes: Season the vegetable risotto with 1 ½ teaspoons of fine sea salt, and stir in the tomatoes.

4To finish: Grate enough parmesan cheese over the top to cover the rice, add the butter, and finish with 5 twists of black pepper. Stir until the butter melts and the tomatoes are hot. The risotto should be creamy, the squash tender, and the tomatoes heated through. Serve immediately with fresh green herbs, green onion, and extra parmesan cheese on top.

Adam and Joanne’s Tips

Eggplant puree: For even more flavor, stir in 1/2 cup of eggplant puree to the risotto at the same time as the tomatoes. To make eggplant puree, char the outside of a medium eggplant over a gas flame or under the broiler for about 10 minutes. Then, roast the eggplant in a 425°F (220°C) oven for 12 minutes or until the eggplant is completely soft. Remove the eggplant from the oven and let it cool. Scrape the softened eggplant flesh into a blender and puree until smooth.
Wine to use: Choose a lighter dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc
Wine substitution: If you prefer to leave the wine out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving.
Alternate methods: For the best, creamiest result, we do not recommend using a slow cooker or pressure cooker (Instant Pot) for making risotto.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
430
/
Total Fat
16.4g
/
Saturated Fat
5.7g
/
Cholesterol
18.8mg
/
Sodium
647.3mg
/
Carbohydrate
57.8g
/
Dietary Fiber
1.3g
/
Total Sugars
4.7g
/
Protein
6.2g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Creamy Mushroom Risotto Recipe

admin — Tue, 27 Jan 2026 12:50:17 +0000

I love this easy mushroom risotto recipe so much! It’s unbelievably creamy and tastes incredible, thanks to perfectly cooked mushrooms and an easy, umami-packed broth!

Mushroom risotto is a labor of love, but this mushroom risotto is totally doable with our easy recipe! It’s not a “throw everything into a pan and walk away” deal, but the steps are simple, and you’ll be rewarded with creamy mushroom risotto rivaling your favorite restaurants.

For more incredible risotto recipes, I highly recommend our vegetable risotto made with tomato broth and lots of fresh veggies! For a quicker mushroom dish that still wows, try our mushroom pasta!

Key Ingredients

Mushrooms: You can use your favorite mushrooms for this recipe, but I love cremini or wild mushrooms. I remove the stems and then use them to infuse my broth with mushroom flavor. Then, I slice the mushroom caps for the risotto.
Rice: The best rice for risotto are Arborio, Carnaroli, and Vialone Nano, all short-grain rice varieties with a high starch content. We use Carnaroli in our kitchen because it makes creamy risotto and is more forgiving of overcooking.
Broth: A good vegetable broth or chicken broth works well in this recipe. I love doctoring it up a bit and simmering my broth with the discarded mushroom stems, thyme, a bay leaf, and a bit of soy sauce. These add extra flavor and nicely complement the mushrooms in our risotto.
White Wine: Whenever you cook with wine, the most important thing to remember is to use something you enjoy. I use a light, dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc for this mushroom risotto. Wine adds flavor and some acidity. If you prefer to leave it out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving.
Cheese: To make this risotto creamy, I stir in mascarpone cheese (or cream cheese) and lots of Parmigiano-Reggiano cheese at the end.

How to Make Mushroom Risotto

This mushroom risotto starts with a flavorful base. I enhance store-bought or homemade stock by simmering it with mushroom stalks (saved from prepping the mushrooms!), thyme, a bay leaf, and a bit of soy sauce for richness.

Next, I cook sliced mushrooms and onions in butter until they’re soft and golden brown. Then, I add the arborio rice to the pan, stirring to toast it in the butter (yum!).

In goes some white wine. I let it reduce, then slowly incorporate the warm mushroom broth. You want to add the broth a little at a time, allowing it to be fully absorbed by the rice before adding more. As you add the broth, remember to stir frequently. Stirring is the key to achieving that luxuriously creamy texture risotto is known for.

After 20 to 25 minutes of adding stock and stirring, the rice is nearly cooked. So, you can stir in mascarpone cheese and parmesan and season to taste with salt and pepper. Of course, you could stop there, but if you are up to it, fry a few sage leaves in oil to place on top of the risotto. It takes less than a minute (I shared how to make them in the recipe below).

Creamy Mushroom Risotto

PREP
30 mins
COOK
40 mins
TOTAL
1 hr 10 mins

This incredibly creamy mushroom risotto is the perfect dinner for two or to make for your next dinner party. It’s easy to make and can be customized to your liking with different types of mushrooms and stock (try vegetable stock to make this vegetarian).

For wild mushrooms, clean them (if necessary) and tear or slice thicker mushrooms into smaller pieces. Smaller wild mushrooms can be left whole.

4 Servings

You Will Need

Mushroom Risotto

4 tablespoons butter

2 cups mushrooms such as button, cremini, or wild mushrooms

8 cups chicken broth or vegetable broth

2 sprigs fresh thyme

1 bay leaf

1 tablespoon soy sauce

1 medium onion, finely chopped

1 ¾ cups arborio risotto rice

3/4 cup dry white wine

1/3 cup mascarpone cheese or cream cheese

1/3 cup fresh grated Parmigiano-Reggiano cheese, plus more for serving

Salt and fresh ground black pepper

Homemade mushroom powder, optional

Fried Sage Leaves

1 tablespoon olive oil

12 sage leaves for garnish

Directions

1Clean mushrooms by wiping them with a dry paper towel. Remove mushroom stems, roughly chop them, and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.)

2Make the mushroom broth. Pour broth into a 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf, and soy sauce. Bring to a boil, then reduce to a simmer. Cook at a low simmer, uncovered, for 30 minutes. Strain stock and discard the stems, thyme, and bay leaf. You should have about 6 cups of broth; if not, add water or more broth.

3In a 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion, then cook for 5 minutes. Stir in the rice and cook for 1 minute. Pour in the wine, then cook until reduced by half.

4Add 1/2 cup of the mushroom-infused stock and cook over medium-high heat, constantly stirring, until the rice has absorbed the liquid. Repeat this until 5 to 5 ½ cups of broth have been added and the rice is cooked but slightly chewy.

5Stir in the mascarpone cheese and grated Parmesan cheese. Season to taste with salt, pepper, and 1/2 to 1 teaspoon of mushroom powder (optional).

6Make fried sage leaves. Heat the olive oil over medium-high heat in an 8-inch skillet. Add sage leaves, a few at a time, in a single layer. Fry for 15 seconds, but do not brown. Transfer the leaves from the skillet to paper towels and sprinkle with a pinch of salt.

7Serve risotto in individual shallow bowls. Top each with a few sage leaves and parmesan cheese shavings.

Adam and Joanne’s Tips

Make-ahead: The mushroom infused stock can be made up to 2 days in advance. Keep it in an airtight container in the refrigerator. Warm before adding to the risotto.
Wine to use: Choose a lighter dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc
Wine substitution: If you prefer to leave the wine out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving.
The nutrition facts provided below are estimates. Sodium will vary based on the which brand of stock you choose.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
461
/
Total Fat
25.7g
/
Saturated Fat
14.1g
/
Cholesterol
61.7mg
/
Sodium
592.1mg
/
Carbohydrate
35.9g
/
Dietary Fiber
0.9g
/
Total Sugars
2.7g
/
Protein
17.1g

AUTHOR:

Joanne Gallagher

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Chicken Asparagus Risotto

admin — Sun, 04 Jan 2026 19:02:59 +0000

This creamy chicken risotto with asparagus is a comforting, healthy dinner recipe that’s high in protein and fiber, perfect for weeknights or dinner parties.

Let me tell you, this chicken and asparagus risotto is something special. Every time I make it, I’m low-key amazed at how flavorful it turns out for something so weeknight doable.

The rice is creamy without cream (thank you, arborio magic), the chicken is golden and juicy, and the asparagus brings a hit of color and freshness that cuts through the richness just right. The real kicker? I blend the bottom bits of the asparagus into the stock, so every bite is infused with springy green flavor.

This chicken risotto is high in protein and fiber, and just really satisfying without being too heavy. Perfect for those nights when you want a little comfort and a little veg, all in one bowl.

You might also like these comforting dinner recipes: marry me chicken orzo bake, Tex-mex chicken and rice casserole, creamy chicken pasta with pesto, or my cheesy garlic chicken wraps. Check out these chicken and rice recipes as well.

What You’ll Need

Here is what you’ll need for this chicken asparagus risotto. Find the full measurements in the recipe card below.

Chicken breasts – lean protein that cooks up juicy and golden with just salt, pepper, and olive oil. Swap chicken for shrimp or leave it out for a veggie version.
Fresh asparagus – the real star. I use both ends: the bottoms go into the stock for that gorgeous green flavor, and the tops get pan-seared for texture. I do remove the wooden ends though. No asparagus? Try green beans, broccoli or zucchini.
Arborio rice – the starchy rice that makes risotto creamy without needing actual cream.
Onion & garlic – for that flavor base you don’t skip.
Lemon juice + zest – adds brightness and balances out the richness.
Chicken stock – Used both for cooking the rice and infusing asparagus flavor. It’s lighter than broth but still adds that essential savory backbone. Keep it warm to help the risotto cook evenly.
Parmesan – adds umami, saltiness, and a bit of body to the risotto.
Butter & olive oil – used for sautéing and adding that classic risotto richness.

Optional garnishes:

Fresh herbs like parsley or chives – for color and freshness.
A little extra Parmesan or marinated feta if you’re feeling extra.

How To Make Chicken Risotto With Asparagus

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken and asparagus risotto.

Trim wooden ends and chop asparagus. Separate the spears and the top parts. Blanch bottom bits in hot chicken stock, strain and puree using a blender with a little bit of water.
Keep stock warm on low heat.

Pan-fry chicken fillets, seasoned with salt and pepper, until golden, 4-5 minutes each side. Char asparagus tops in same pan. Set both aside. Once pre-cooked, slice the chicken and set asparagus tops to rest.

Sauté onion in butter and oil until golden. Add garlic and lemon zest.
Add and toast the rice for 1 minute.
Add warm stock gradually, stirring often until rice is creamy and al dente. This will take about 15 minutes.
Stir in Parmesan and asparagus purée at the end.
Top with sliced chicken, asparagus tips, herbs, and extra cheese or feta.

Watch The Video

Recipe Tips

No blender? Just chop the asparagus finely and stir it in.
Make-ahead: You can prep the chicken and asparagus earlier in the day and reheat them gently before serving.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock or water.
Dairy-free option: Skip butter and cheese — it’ll still be creamy due to rice starch and will be bright and fresh thanks to the lemon and asparagus.
Extra flavor: Pan-fry the chicken in garlic-infused oil or throw in a sprig of thyme while it’s cooking.

Serving Suggestions

Serve this risotto as a complete meal, or add a crisp side salad with a lemon vinaigrette if you’re feeding a crowd. A glass of white wine wouldn’t hurt either (just saying). For fancier vibes, scatter some marinated feta or toasted pine nuts on top.

If you’ve tried this chicken asparagus risotto or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This creamy chicken risotto with asparagus is a comforting, healthy dinner recipe that’s high in protein and fiber—perfect for weeknights or dinner parties. Find step-by-step photos and more recipe tips above.

Prepare asparagus: Trim woody ends. Slice the bottom halves into small pieces and the tops into 1-inch segments. Keep them separate.
Blanch and blend: Bring 4 cups of chicken stock to a boil. Add the bottom asparagus pieces and blanch for 1 minute. Remove and puree with ¼–⅓ cup water or chicken stock until smooth. Set aside. Keep the stock warm.
Cook chicken: Slice chicken breasts in half horizontally. Season with salt and pepper. Heat olive oil in a large skillet over high heat and pan-fry for 4 minutes per side. In the last 3 minutes, add asparagus tips and cook until slightly charred. Remove both and set aside.
Start risotto: In the same pan, reduce the heat to medium. Add butter and olive oil, then onion. Cook 3 minutes. Add garlic and lemon zest. Cook another 30 seconds.
Toast rice: Stir in arborio rice and cook for 1 minute until slightly translucent.
Add stock gradually: Add warm stock, 1–2 ladles at a time, stirring often. Wait until most is absorbed before adding more. This will take about 15 minutes.
Finish: When rice is nearly done, stir in Parmesan, then the asparagus purée. Taste and adjust lemon juice, salt, and pepper as needed. Turn off heat.
Top and serve: Arrange sliced chicken and asparagus tips over the risotto. Garnish with extra Parmesan and herbs if using.

Can I use frozen asparagus? Yes! Just thaw and pat dry before cooking. You may need to skip the purée step if it’s too watery.
What if I don’t have Arborio rice? You really do need a starchy short-grain rice for that creamy risotto texture. Carnaroli or Vialone Nano work too.
Is this gluten-free? Yes, if your stock and Parmesan are GF-certified.
What’s the best wine to serve with this? A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemon and asparagus.
No blender? Just chop the asparagus finely and stir it in.
Make-ahead: You can prep the chicken and asparagus earlier in the day and reheat them gently before serving.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock or water.
Dairy-free option: Skip butter and cheese — it’ll still be creamy due to rice starch and will be bright and fresh thanks to the lemon and asparagus.
Extra flavor: Pan-fry the chicken in garlic-infused oil or throw in a sprig of thyme while it’s cooking.

Keywords: Asparagus Risotto With Chicken, Chicken And Asparagus Risotto, Chicken Asparagus Risotto, Chicken Risotto With Asparagus

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