7 Creamy Vegetable Risotto Recipes You’ll Love That Deliver Pure Cozy Comfort

You know that risotto that makes everyone go quiet at the table because they’re too busy swooning? That’s the vibe here. These seven creamy, veggie-packed versions are weeknight-friendly, date-night-worthy, and honestly, they turn a humble pot of rice into a full-blown event.

We’ll keep things simple, smart, and seriously satisfying. Nothing fussy—just silky rice, bright vegetables, and a few clever tricks to make it all sing. Grab a wide pot, a wooden spoon, and let’s turn those pantry staples into pure magic.

1. Spring Green Risotto With Lemon Zest That Tastes Like Sunshine

This risotto is like the first warm day after winter—bright, fresh, and full of life. Tender asparagus, peas, and spinach fold into creamy rice, then lemon zest and mint snap everything into focus. It’s stunning for a brunch main or a light dinner with a glass of crisp white wine.

Ingredients:

• 4 cups low-sodium vegetable broth
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely minced
• 1 garlic clove, minced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup frozen peas (no need to thaw)
• 2 cups baby spinach, loosely packed
• 1 teaspoon lemon zest (plus extra to finish)
• 1 tablespoon lemon juice
• 1/2 cup finely grated Parmesan (or vegetarian hard cheese)
• 2 tablespoons fresh mint, chopped
• Kosher salt and black pepper, to taste

Instructions:

1. Warm the broth and water in a saucepan over low heat. Keep it steaming but not boiling.
2. In a wide pot, heat olive oil and butter over medium. Sauté shallot with a pinch of salt until translucent, 2–3 minutes. Stir in garlic for 30 seconds.
3. Add rice and stir to coat, 1 minute, until slightly translucent at the edges. Pour in wine and stir until absorbed.
4. Begin adding warm broth 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more, about 18–20 minutes total.
5. When rice is nearly al dente, stir in asparagus and peas. Cook 3–4 minutes until crisp-tender.
6. Fold in spinach, lemon zest, and lemon juice. Turn off heat and stir in Parmesan and mint. Season with salt and pepper.

Finish with extra lemon zest and a drizzle of good olive oil. Try swapping mint for basil, or add pan-seared shrimp if you’re feeling fancy. This one loves a side of crusty bread and a simple arugula salad.

2. Creamy Mushroom & Thyme Risotto That Feels Like a Cozy Night In

Earthy mushrooms and fragrant thyme give this risotto deep, restaurant-level flavor. A splash of white wine and a knob of butter at the end makes it impossibly silky. It’s perfect for cool nights, candlelight, and seconds (which will definitely happen).

Ingredients:

• 4 1/2 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon butter, plus 1 tablespoon to finish
• 12 ounces mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
• 1 teaspoon soy sauce or tamari (boosts umami—optional)
• 1/2 cup grated Parmesan (or vegetarian hard cheese)
• 2 tablespoons chopped parsley
• Salt and black pepper, to taste

Instructions:

1. Warm broth in a saucepan over low heat.
2. In a large skillet or pot, heat olive oil and 1 tablespoon butter. Sauté mushrooms with a pinch of salt over medium-high until browned, 6–8 minutes. Remove and set aside.
3. Reduce heat to medium, add onion, and cook until soft, 3–4 minutes. Stir in garlic for 30 seconds.
4. Add rice; stir 1 minute. Pour in wine and stir until absorbed.
5. Add broth 1/2 cup at a time, stirring frequently. After about 15 minutes, stir in thyme, soy sauce (if using), and the reserved mushrooms.
6. Continue adding broth until rice is creamy and al dente, about 20 minutes total. Off heat, stir in remaining butter, Parmesan, and parsley. Season to taste.

Top with extra mushrooms or a drizzle of truffle oil if you’re feeling dramatic. For a vegan version, use olive oil, skip Parmesan, and finish with nutritional yeast and a splash of cashew cream.

3. Golden Butternut Squash Risotto With Sage That Steals the Show

This one’s a showstopper: velvety squash, crispy sage, and a warm, golden hue that screams fall comfort. It’s sweet, savory, and elegant enough for holidays—but easy enough for Tuesday. Trust me, it tastes like a hug.

Ingredients:

• 4 cups vegetable broth
• 2 cups peeled butternut squash, 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine (or apple cider for a twist)
• 1/4 teaspoon ground nutmeg
• 6–8 fresh sage leaves
• 1/2 cup grated Parmesan (or vegetarian substitute)
• 2 tablespoons mascarpone or heavy cream (optional, for extra creaminess)
• Salt and black pepper, to taste

Instructions:

1. Warm broth in a saucepan. Toss squash with 1 tablespoon olive oil, salt, and pepper; roast at 425°F/220°C for 18–20 minutes until tender and lightly caramelized.
2. Heat remaining olive oil and butter in a pot over medium. Sauté onion with a pinch of salt until soft, 4 minutes; add garlic for 30 seconds.
3. Stir in rice for 1 minute. Add wine (or cider) and let it absorb.
4. Begin adding warm broth, 1/2 cup at a time, stirring often. After 10 minutes, stir in nutmeg and half the roasted squash, lightly mashing to melt into the risotto.
5. Continue adding broth until rice is al dente and glossy, 18–20 minutes total. Fold in remaining squash.
6. In a small skillet, crisp sage leaves in a slick of olive oil over medium heat, 30–45 seconds per side. Drain on paper towel.
7. Off heat, stir in Parmesan and mascarpone (if using). Season to taste and top with crispy sage.

Finish with a drizzle of brown butter if you want to go extra. Add toasted walnuts or pumpkin seeds for crunch, or crumble in goat cheese for tang.

4. Tomato-Basil Risotto Rosso That’s Basically Summer in a Bowl

Think caprese meets risotto. Tomato broth turns the rice a gorgeous blush red, while basil and a dollop of ricotta make it lush and bright. It’s light yet indulgent—ideal for late-summer tomatoes or canned tomatoes when you need a hit of sunshine.

Ingredients:

• 1 (28-ounce) can crushed tomatoes
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine (or extra broth)
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup finely grated Parmesan
• 1/2 cup whole-milk ricotta (for topping)
• 1/2 cup chopped fresh basil, plus more to finish
• Extra-virgin olive oil, for finishing
• Salt and black pepper, to taste

Instructions:

1. Combine crushed tomatoes and broth in a saucepan; warm over low heat. If very acidic, stir in sugar.
2. In a pot, heat olive oil over medium. Sauté shallot with a pinch of salt until soft; add garlic for 30 seconds.
3. Stir in rice; cook 1 minute. Add wine and reduce until absorbed.
4. Add warm tomato-broth mixture 1/2 cup at a time, stirring often. Add red pepper flakes if you like heat. Cook until rice is al dente and creamy, 18–20 minutes.
5. Off heat, stir in Parmesan and most of the basil. Season to taste.

Spoon into bowls, dollop with ricotta, tumble more basil on top, and finish with a glossy swirl of olive oil. Add torn burrata instead of ricotta for a serious upgrade, or toss in roasted cherry tomatoes for extra pop.

5. Zucchini, Corn & Herb Risotto That’s Sweet, Creamy, and Totally Addictive

Sweet corn and tender zucchini bring summer sweetness and a little crunch. A shower of fresh herbs and a squeeze of lime make the whole thing sparkle. It’s golden, gentle, and the leftovers (if any) are incredible.

Ingredients:

• 4 1/2 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 medium zucchini, diced small
• 1 1/2 cups corn kernels (fresh or frozen)
• 1/3 cup chopped fresh herbs (chives, parsley, dill, or a mix)
• 1 teaspoon lime zest + 1 tablespoon lime juice
• 1/2 cup grated Parmesan
• 2 tablespoons crème fraîche or sour cream (optional)
• Salt and black pepper, to taste

Instructions:

1. Warm broth in a saucepan.
2. In a wide pot, heat olive oil and butter. Sauté onion with a pinch of salt until translucent, 3–4 minutes.
3. Add rice; stir 1 minute. Pour in wine and stir until absorbed.
4. Add warm broth in 1/2-cup additions, stirring often. After 12 minutes, stir in zucchini and corn. Continue cooking until rice is al dente, 18–20 minutes total.
5. Off heat, stir in herbs, lime zest and juice, Parmesan, and crème fraîche (if using). Season to taste.

Finish with a few extra herbs and black pepper. For a charred vibe, grill the corn first and fold in at the end. A little smoked paprika is a fun twist too.

6. Creamy Spinach & Artichoke Risotto That Tastes Like Your Favorite Dip

All the creamy, garlicky goodness of the classic dip, but in luxurious risotto form. It feels indulgent without being heavy, and it’s wildly crowd-pleasing. Serve it at a party and watch it vanish.

Ingredients:

• 4 cups vegetable broth
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 3 cups baby spinach, roughly chopped
• 3 ounces cream cheese, softened
• 1/2 cup grated Parmesan
• 1/4 cup grated Pecorino Romano (optional, for extra tang)
• Pinch of red pepper flakes
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Warm broth and water in a saucepan over low heat.
2. In a pot, heat olive oil and butter over medium. Sauté onion until soft, 3–4 minutes. Add garlic for 30 seconds.
3. Stir in rice; cook 1 minute. Add wine and reduce until absorbed.
4. Add warm broth 1/2 cup at a time, stirring often, until rice is nearly al dente, about 16 minutes. Stir in artichokes and spinach and cook until spinach wilts.
5. Off heat, stir in cream cheese, Parmesan, and Pecorino (if using). Add red pepper flakes, then season to taste.

Serve with lemon wedges—the squeeze of citrus makes the flavors pop. Want it spicier? Swap red pepper flakes for Calabrian chili paste. You can also add a handful of chopped sun-dried tomatoes for a deeper, savory note.

7. Roasted Cauliflower Risotto With Brown Butter and Almonds That Wows

Roasted cauliflower brings toasty sweetness and texture, while nutty brown butter makes it smell like heaven. Toasted almonds add crunch for the most satisfying bite. It’s elegant but easy, and yes, it’s weeknight-friendly.

Ingredients:

• 4 1/2 cups vegetable broth
• 1 small head cauliflower, cut into small florets
• 3 tablespoons olive oil, divided
• Salt and black pepper
• 3 tablespoons unsalted butter, divided
• 1 small leek (white and light green parts), thinly sliced and rinsed well
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons chopped parsley
• 1 teaspoon lemon zest

Instructions:

1. Heat oven to 425°F/220°C. Toss cauliflower with 2 tablespoons olive oil, salt, and pepper. Roast 20–25 minutes, until golden and tender.
2. Warm broth in a saucepan. In a pot, heat remaining 1 tablespoon olive oil and 1 tablespoon butter. Cook leek with a pinch of salt until soft, 4–5 minutes.
3. Stir in rice; cook 1 minute. Add wine and stir until absorbed.
4. Add warm broth 1/2 cup at a time, stirring often, until rice is al dente, 18–20 minutes. Fold in most of the roasted cauliflower, saving a handful for topping.
5. In a small skillet, melt remaining 2 tablespoons butter over medium, swirling until it turns amber and smells nutty, 3–4 minutes. Remove from heat.
6. Off heat, stir Parmesan and half the brown butter into the risotto. Season to taste.

Top bowls with reserved cauliflower, a drizzle of brown butter, almonds, parsley, and lemon zest. Swap almonds for toasted hazelnuts, or add a spoonful of pesto for an herby twist. Seriously, this one is a keeper.

Risotto Tips You’ll Actually Use

• Use the right rice: Arborio is great; Carnaroli is creamier and more forgiving.
• Warm broth only: Cold liquid shocks the rice and slows cooking.
• Stir smart: Frequent stirring releases starch, but you don’t need to babysit every second.
• Season late: Add most salt near the end to avoid over-salting as liquid reduces.
• Rest it: Two minutes off heat lets everything settle into peak creaminess.

There you go—seven wildly craveable, vegetable-forward risottos that make dinner feel special without making you sweat. Pick one tonight, pour something nice in your glass, and get stirring. Your spoon will thank you, and so will everyone at the table.