There are few things more comforting than a huge bowl of creamy risotto, and once you’ve mastered a basic risotto recipe it’s easy to branch out into more adventurous additions.

While a classic stove-top risotto does take time and attention to achieve its creamy texture, there are plenty of alternatives when a quick version is needed. If you don’t have time to stand and stir, try our Oven-Baked Shallot and Mushroom Risotto. You’ll also find the best risotto recipes for the Instant Pot and kCook Multi Smart — making the most of time-saving appliances is another great way to easily enjoy risotto at home.

A bowl of cooked risotto with asparagus, pea, radishes and tomatoes.

Summer Vegetable Risotto with Creamy Pesto

This beautiful vegetable risotto is topped with crème fraîche and green pesto for a fresh, summery flavor. Feel free to give this a seasonal twist with whatever fresh produce is available to you. 

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A close up shot of gorgonzola dolce risotto with scooped up with a spoon.

Gorgonzola Dolce Risotto with Mushrooms and Charred Pistachios

This luxurious mushroom risotto looks as good as it tastes. Creamy gorgonzola is the star of the dish, while the pistachios add crunch, color, and smokiness. The mushrooms round out the richness of the parmesan and give the risotto an earthy feel.

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A bowl of roasted butternut squash and sage risotto.

Roasted Butternut Squash and Sage Risotto

This Roasted Butternut Squash and Sage Risotto has been created for the Kenwood kCook Multi Smart. A rich and creamy risotto with sweet bursts of roasted butternut squash.

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Two bowls of three cheese risotto with an Instant Pot.

Instant Pot Three Cheese Risotto

Make perfect creamy risotto in the Instant Pot with these handy tips from The Kitchn. This recipe is for a basic three-cheese risotto but feel free to stir in cooked chicken, roasted vegetables or pan-fried buttery mushrooms at the end.

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A baking pan with oven baked shallot and mushroom risotto.

Oven-Baked Shallot and Mushroom Risotto

A lighter, healthier, and less labor-intensive risotto. Believe it or not, there’s no butter or cheese, making it vegan-friendly and still just as comforting and flavorful as more traditional versions.

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A bowl of vegetable risotto with a hand holding a fork.

Creamy Vegetable Risotto

A healthy vegan risotto with no oil or butter from Minimalist Baker. Filled with asparagus, broccolini and bell peppers; this gluten-free recipe could easily be used a main or side dish. 

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A bowl of pea and pancetta risotto made with orzo.

Orzo Risotto with Pancetta & Peas

This is a great cheats version of risotto when you’re craving that creamy richness but need dinner in a hurry. This quick twist on a classic risotto uses orzo pasta rather than arborio rice for a “risotto” in just 10 minutes.

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A bowl of corn and shrimp risotto.

Summer Corn Risotto with Shrimp

This delicious shrimp risotto recipe from What’s Gaby Cooking looks beautiful plated up. With pan-fried garlic shrimp, homemade salsa verde and sweet bursts of corn it’s a real crowd-pleaser.

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A pan of arroz con pollo made with risotto rice.

Arroz Con Pollo

This Donal Skehan interpretation of a classic Spanish dish is a simple and delicious one-pot meal. The chicken thighs are simmered with peppers and onions to infuse the meat with flavor.

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A blue bowl of chicken risotto with asparagus and peas.

Chicken Risotto with Spring Vegetables

This Chicken Risotto with Spring Vegetables has been created for the Kenwood kCook Multi Smart. This easy risotto is packed with green vegetables for a nutritious, comforting meal.

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A bowl of bolognese risotto that was made in an Instant Pot.

Pressure Cooker Instant Pot Risotto Bolognese

This meaty risotto recipe from Pressure Cooking Today can be made in the Instant Pot to keep the hassle at dinner time to an absolute minimum. A rich and complex meal that’s full of flavor and incredibly easy to make.

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A fork entering a bowl of mushroom and chicken risotto.

Mushroom and Chicken Risotto

This Mushroom and Chicken Risotto from Food and Wine is sure to become a family favorite. Use a low-sodium stock to prevent the dish from tasting too salty, and serve with a simple arugula salad. 

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Oh hai. I'm one of the marketeers at Drop HQ. I'm a vegetarian Dubliner, and am currently seeking advice on keeping plants alive at my desk. Please send all plant advice and inquiries to