25+ Easy February Risotto Recipes to Warm Your Heart This Winter

February is a month that calls for comfort food—hearty, flavorful dishes that warm you up from the inside out. And what better dish to embrace the cold winter days than a creamy, delicious risotto?

Risotto is the ultimate comfort food, with its velvety texture and endless flavor combinations. Whether you’re craving earthy root vegetables, fresh citrus, or rich cheeses, risotto offers the perfect canvas for showcasing the best of winter produce and flavors.

In this blog post, we’ll dive into over 25 irresistible February risotto recipes that will fill your kitchen with warmth and tantalize your taste buds. From vibrant citrus and fresh herbs to hearty winter vegetables, there’s something for everyone.

These risottos are perfect for cozy family dinners, elegant dinner parties, or whenever you need a dish that delivers both comfort and sophistication.

So, grab your Arborio rice, and let’s get cooking with these delicious February-inspired risotto recipes!

25+ Easy February Risotto Recipes to Warm Your Heart This Winter

February is the perfect time to indulge in the creamy goodness of risotto, with its versatility and ability to highlight the best ingredients of the season.

Whether you’re in the mood for a fresh, citrusy risotto or a rich, earthy dish featuring root vegetables, the recipes shared here offer a wide range of flavors and textures to suit any palate.

The comforting nature of risotto makes it an ideal choice for warming up on chilly February evenings, while the variety of ingredients allows you to get creative in the kitchen.

We hope these 25+ February risotto recipes inspire you to cook something new and exciting this month.

With the right ingredients and a little patience, you’ll be able to enjoy the creamy, luxurious texture of risotto in all its winter glory.

February-Style Butternut Squash and Sage Risotto

This warm and comforting risotto is perfect for February’s chilly days. The sweetness of roasted butternut squash combined with fresh sage, creamy Arborio rice, and a touch of Parmesan creates a hearty, flavorful dish that will leave you feeling satisfied. It’s an excellent choice for a cozy dinner or a special Valentine’s Day meal.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh sage, chopped
• 2 tablespoons butter
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.
2. In a large saucepan, bring vegetable broth to a simmer over low heat. Keep warm.
3. In another large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and stir until it has mostly absorbed into the rice.
6. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 20-25 minutes.
7. Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, sage, and butter. Adjust seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This February-style butternut squash and sage risotto brings together the earthy sweetness of winter squash and the aromatic warmth of fresh sage, making it the perfect cozy dish for a cold February evening. The richness from the butter and Parmesan elevates the entire dish, while the crispy roasted squash adds texture and depth. Whether served as a main course or a side, it’s a delicious and nutritious way to celebrate the season’s flavors.

Creamy Lemon and Winter Green Risotto

This fresh, zesty risotto highlights the tangy brightness of lemon paired with the earthy taste of winter greens like kale or spinach. It’s a perfect way to incorporate seasonal greens into a comforting risotto. The citrusy kick balances the creaminess, making this dish ideal for February when you need something vibrant but warming.

Ingredients:

• 4 cups vegetable or chicken broth
• 1 cup dry white wine
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• Zest and juice of 1 lemon
• 2 cups winter greens (such as kale, spinach, or Swiss chard), chopped
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Lemon slices and fresh parsley for garnish

Instructions:

1. In a medium saucepan, heat the broth over low heat and keep it warm.
2. In a large pot, heat olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and stir until it is mostly absorbed into the rice.
5. Begin adding the warm broth, one ladleful at a time, stirring continuously. Wait for most of the liquid to absorb before adding more broth. Continue this process for 20-25 minutes until the rice is creamy and tender.
6. Once the rice is cooked, stir in the lemon zest, lemon juice, chopped winter greens, Parmesan cheese, and butter. Adjust seasoning with salt and pepper to taste.
7. Serve the risotto hot, garnished with lemon slices and fresh parsley.

This creamy lemon and winter greens risotto provides the perfect balance between creamy comfort and fresh citrusy brightness. The rich, velvety texture of the rice blends beautifully with the slightly bitter winter greens and the zesty lemon, making each bite refreshing yet satisfying. It’s a wonderful way to embrace February’s seasonal vegetables while enjoying a dish that feels both indulgent and light.

Roasted Beetroot and Goat Cheese Risotto

The earthy flavor of roasted beets paired with creamy goat cheese makes for a decadent risotto that celebrates the flavors of winter. The vibrant color of the beets adds a beautiful pop to this dish, making it as visually stunning as it is delicious. This is an ideal recipe to impress guests or add a special touch to a February meal.

Ingredients:

• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup crumbled goat cheese
• 2 tablespoons butter
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until tender.
2. While the beets roast, bring the vegetable broth to a simmer in a saucepan and keep it warm.
3. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another minute.
4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine and stir until absorbed into the rice.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow the liquid to absorb before adding more broth. Continue until the rice is creamy and tender, about 20-25 minutes.
7. Stir in the roasted beets, crumbled goat cheese, and butter. Season with salt and pepper to taste.
8. Serve with fresh thyme for garnish.

Roasted beetroot and goat cheese risotto is a visually striking and richly flavorful dish, perfect for February when root vegetables like beets are in season. The earthy sweetness of the beets pairs wonderfully with the tangy creaminess of goat cheese, while the risotto’s velvety texture ties everything together. It’s a comforting, satisfying meal that is both nourishing and elegant, making it ideal for a cozy dinner or a special occasion.

Sweet Potato and Caramelized Onion Risotto

This sweet potato and caramelized onion risotto combines the natural sweetness of roasted sweet potatoes with the savory richness of caramelized onions, creating a deliciously comforting and hearty dish. The creamy risotto base brings everything together, making it a perfect choice for a February meal when you crave something both sweet and savory.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup dry white wine
• 2 medium onions, thinly sliced
• 2 tablespoons butter
• 1 ½ cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• Fresh thyme or sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and lightly caramelized.
2. In a saucepan, bring the vegetable broth to a simmer and keep warm over low heat.
3. In a large pan, heat 1 tablespoon of butter over medium heat. Add the sliced onions and cook slowly for 25-30 minutes, stirring occasionally, until they are soft and golden brown.
4. In another large pot, heat 1 tablespoon of butter over medium heat. Add the Arborio rice and toast for 1-2 minutes.
5. Add the white wine and stir until mostly absorbed. Then, begin adding the warm vegetable broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue this process for 20-25 minutes until the rice is tender and creamy.
6. Once the rice is cooked, stir in the roasted sweet potatoes, caramelized onions, and Parmesan cheese. Adjust seasoning with salt and pepper.
7. Serve garnished with fresh thyme or sage.

Sweet potato and caramelized onion risotto is the perfect blend of savory and sweet, with the caramelized onions adding depth and the roasted sweet potatoes offering a soft, natural sweetness. This dish is wonderfully creamy, with each bite bringing a warm, hearty feeling, making it a perfect winter comfort food. It’s a great way to incorporate more seasonal vegetables into your meals while keeping things cozy and satisfying.

February Mushroom and Truffle Oil Risotto

This luxurious mushroom and truffle oil risotto is a real treat for the senses, perfect for February when you want something rich, flavorful, and comforting. The umami depth of sautéed mushrooms combined with the fragrant finish of truffle oil creates a sophisticated dish that’s ideal for a special occasion or a cozy evening indoors.

Ingredients:

• 4 cups vegetable broth
• 1 cup dry white wine
• 2 tablespoons olive oil
• 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 2 tablespoons butter
• 1 tablespoon truffle oil (or to taste)
• ½ cup freshly grated Parmesan cheese
• Fresh thyme for garnish
• Salt and pepper to taste

Instructions:

1. Bring the vegetable broth to a simmer in a medium saucepan and keep warm.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 7-8 minutes until browned and tender. Remove and set aside.
3. In the same skillet, add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for another minute.
4. In a large saucepan, heat 1 tablespoon of butter over medium heat. Stir in the Arborio rice and cook for 1-2 minutes until it starts to toast.
5. Pour in the white wine and stir until mostly absorbed by the rice.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue for 20-25 minutes until the rice is creamy and tender.
7. Once the rice is cooked, stir in the sautéed mushrooms, truffle oil, Parmesan cheese, and remaining butter. Adjust seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme.

Mushroom and truffle oil risotto is a truly indulgent dish, offering deep umami flavors with an earthy richness that’s perfect for February dining. The mushrooms create a savory, satisfying base, while the truffle oil adds an aromatic touch that elevates the entire dish. It’s an elegant and cozy way to enjoy a warm, flavorful meal during the colder months, whether it’s for a special dinner or a comforting weekend treat.

February Cranberry and Brie Risotto

The tart sweetness of cranberries pairs wonderfully with the creamy, rich texture of Brie cheese in this February-inspired risotto. This dish balances sweet and savory flavors, with a hint of fresh herbs, making it a festive yet cozy meal perfect for winter gatherings or a romantic dinner.

Ingredients:

• 4 cups vegetable or chicken broth
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 1 cup fresh cranberries
• 1/2 cup Brie cheese, rind removed and chopped
• 2 tablespoons butter
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Bring the vegetable broth to a simmer in a medium saucepan and keep it warm over low heat.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Add garlic and cook for another minute.
3. Stir in the Arborio rice and toast for 1-2 minutes.
4. Add the white wine and stir until it is mostly absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue this process for 20-25 minutes until the rice is creamy and tender.
6. While the risotto is cooking, place the cranberries in a small saucepan over medium heat. Cook for about 5 minutes until the cranberries begin to burst, then set aside.
7. Once the rice is tender, stir in the cranberries, Brie cheese, butter, Parmesan cheese, and thyme. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with additional fresh thyme.

Cranberry and Brie risotto is a beautiful combination of tangy sweetness and creamy richness, ideal for February. The bursts of tart cranberries pair perfectly with the melty, smooth Brie, while the fresh thyme adds an herbaceous note that enhances the dish. It’s a festive, elegant meal that is as visually stunning as it is delicious, making it a perfect choice for a cozy winter dinner or a romantic celebration.

Roasted Beet and Goat Cheese Risotto

Roasted beet and goat cheese risotto is a beautiful, vibrant dish that’s perfect for February. The earthy sweetness of roasted beets pairs wonderfully with the creamy, tangy goat cheese, while the risotto itself remains rich and comforting. This recipe is ideal for a cozy dinner or to impress your guests with its vibrant colors and bold flavors.

Ingredients:

• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup dry white wine
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• ½ cup crumbled goat cheese
• ½ cup freshly grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
2. In a medium saucepan, bring the vegetable broth to a simmer and keep warm over low heat.
3. In a large pan, melt butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
4. Add the Arborio rice and toast it for 1-2 minutes until lightly golden.
5. Pour in the white wine and stir until mostly absorbed. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue for 20-25 minutes until the rice is tender and creamy.
6. Once the rice is cooked, stir in the roasted beets, goat cheese, and Parmesan cheese. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Roasted beet and goat cheese risotto is a visually stunning and flavorful dish, perfect for February. The sweetness of the beets combined with the creamy, tangy goat cheese creates a harmonious balance of flavors. This risotto is not only a treat for the taste buds but also a colorful addition to your table, making it a wonderful option for a cozy evening or a special meal to celebrate the season.

Lemon and Asparagus Risotto

Lemon and asparagus risotto is a fresh and light option that brings the flavors of spring into the heart of winter. With a zesty lemon kick and tender asparagus, this dish offers a bright and refreshing contrast to the typical rich winter meals. It’s perfect for February when you’re looking for something a little lighter yet still satisfying.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• 1 cup dry white wine
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• Zest and juice of 1 lemon
• ½ cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the asparagus pieces and sauté for 4-5 minutes until tender. Set aside.
2. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
3. In a large pan, melt butter over medium heat. Add the chopped onion and cook for 5 minutes until softened.
4. Stir in the Arborio rice and cook for 1-2 minutes, toasting it lightly.
5. Add the white wine and stir until it is mostly absorbed by the rice.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue for 20-25 minutes until the rice is tender and creamy.
7. Stir in the sautéed asparagus, lemon zest, and lemon juice. Mix in the Parmesan cheese and season with salt and pepper.
8. Serve immediately, garnished with additional lemon zest or fresh herbs if desired.

Lemon and asparagus risotto offers a fresh, zesty twist on a classic dish, making it a perfect choice for February when you’re looking for something light but still full of flavor. The bright lemon and tender asparagus bring a refreshing contrast to the creamy rice, making it a great option for those craving a lighter, more vibrant meal in the middle of winter.

February Parsnip and Sage Risotto

Parsnip and sage risotto is a hearty, savory dish that takes full advantage of the earthy flavors of root vegetables and fresh herbs. The creamy risotto serves as the perfect base for the sweet, nutty parsnips and the aromatic sage, offering a satisfying and comforting meal during the colder February months.

Ingredients:

• 2 medium parsnips, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable or chicken broth
• 1 cup dry white wine
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• 8-10 fresh sage leaves, chopped
• ½ cup freshly grated Parmesan cheese
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced parsnips with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and lightly caramelized.
2. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
3. In a large pan, melt butter over medium heat. Add the chopped onion and cook for 5 minutes until softened.
4. Stir in the Arborio rice and toast it for 1-2 minutes until lightly golden.
5. Pour in the white wine and stir until mostly absorbed. Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue for 20-25 minutes until the rice is tender and creamy.
6. Once the rice is cooked, stir in the roasted parsnips, fresh sage, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with additional fresh sage leaves.

Parsnip and sage risotto is a comforting and warming dish that’s perfect for February. The natural sweetness of roasted parsnips complements the rich, creamy texture of the risotto, while the fresh sage adds an earthy, aromatic touch. This dish is perfect for a cozy evening at home, offering a delicious and satisfying meal that brings together the best of winter vegetables and flavors.

Butternut Squash and Sage Risotto

Butternut squash and sage risotto is a perfect dish for the cold, cozy February evenings. The natural sweetness of roasted butternut squash combines beautifully with the fragrant, earthy sage, creating a dish that’s rich and comforting. The creamy texture of the risotto balances out the savory flavors, making this a perfect vegetarian option for any occasion.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup dry white wine
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• 8-10 fresh sage leaves, chopped
• ½ cup freshly grated Parmesan cheese
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
2. In a medium saucepan, bring the vegetable broth to a simmer and keep warm over low heat.
3. In a large pan, melt butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
4. Stir in the Arborio rice and toast it for 1-2 minutes until lightly golden.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue until the rice is creamy and cooked through (about 20-25 minutes).
7. Once the rice is cooked, stir in the roasted butternut squash, chopped sage, and Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with fresh sage leaves.

Butternut squash and sage risotto is the ultimate comfort food for a chilly February evening. The creamy rice paired with the sweet, caramelized squash and earthy sage creates a rich and satisfying dish. This recipe not only highlights the best of winter’s produce but also provides a wonderful vegetarian meal that is sure to warm you from the inside out.

Mushroom and Tarragon Risotto

Mushroom and tarragon risotto is an elegant dish that blends the rich, earthy flavors of mushrooms with the aromatic, slightly aniseed flavor of tarragon. This risotto is a savory, warming meal that’s perfect for February’s chilly evenings. The mushrooms add depth and umami to the dish, while the tarragon elevates it with a burst of freshness.

Ingredients:

• 2 cups mixed mushrooms (such as cremini, shiitake, or portobello), sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable or chicken broth
• 1 cup dry white wine
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
• ½ cup freshly grated Parmesan cheese
• Fresh tarragon for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the mushrooms and cook for 5-7 minutes until tender and golden. Season with salt and pepper, then set aside.
2. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
3. In a large pan, melt butter over medium heat. Add the chopped onion and cook for 5 minutes until softened.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and letting the liquid absorb before adding more. Continue for 20-25 minutes until the rice is creamy and cooked through.
7. Stir in the cooked mushrooms, tarragon, and Parmesan cheese. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh tarragon leaves.

Mushroom and tarragon risotto is a rich and flavorful dish that combines the earthy taste of mushrooms with the refreshing, slightly licorice flavor of tarragon. This dish is a beautiful way to incorporate winter mushrooms into your meals while adding a hint of spring through the tarragon. It’s perfect for February when you’re craving something both comforting and elevated.

Cranberry and Roasted Onion Risotto

Cranberry and roasted onion risotto is a tangy and sweet twist on traditional risotto. The tartness of the cranberries contrasts beautifully with the sweetness of the roasted onions, while the creamy Arborio rice ties everything together. This risotto is perfect for a special February meal, offering a unique combination of flavors that will impress your guests.

Ingredients:

• 1 medium red onion, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable or chicken broth
• 1 cup dry white wine
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• 1 cup fresh or frozen cranberries
• ½ cup freshly grated Parmesan cheese
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the red onion wedges with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized, stirring once halfway through.
2. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
3. In a large pan, melt butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
4. Stir in the Arborio rice and cook for 1-2 minutes until it lightly toasts.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and letting the liquid absorb before adding more. Continue for 20-25 minutes until the rice is tender and creamy.
7. In the last 5 minutes of cooking, add the cranberries and roasted onions to the risotto, stirring gently.
8. Stir in the Parmesan cheese and season with salt and pepper.
9. Serve immediately, garnished with fresh thyme.

Cranberry and roasted onion risotto is an exciting and unique dish that offers a delightful balance of sweet and savory flavors. The tartness of the cranberries complements the richness of the risotto, while the roasted onions add a touch of sweetness and depth. This dish is perfect for a special February gathering or as a comforting, yet sophisticated, meal.

Lemon and Ricotta Risotto with Baby Kale

Lemon and ricotta risotto with baby kale is a fresh, vibrant dish that brings a burst of citrus and creaminess to your February meal repertoire. The zingy lemon complements the rich, creamy texture of the risotto, while the ricotta adds an extra layer of indulgence. Baby kale provides a slight bitterness that balances out the flavors, making it a refreshing yet hearty dish.

Ingredients:

• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• 1 cup dry white wine
• 1 lemon (zest and juice)
• ½ cup ricotta cheese
• 2 cups baby kale
• ½ cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes until it lightly toasts.
4. Pour in the white wine, stirring until it is mostly absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring continuously and letting the liquid absorb before adding more. Continue for 20-25 minutes until the rice is creamy and tender.
6. Once the rice is done, stir in the lemon zest, lemon juice, ricotta cheese, and Parmesan cheese. Season with salt and pepper to taste.
7. Add the baby kale and stir gently until wilted.
8. Serve immediately with extra Parmesan and a drizzle of olive oil, if desired.

Lemon and ricotta risotto with baby kale is a bright, uplifting dish that’s perfect for the end of winter. The combination of zesty lemon and creamy ricotta, balanced with the earthy kale, makes for a comforting yet refreshing meal. This dish is perfect for a light yet satisfying dinner or as a side to complement a hearty main course.

Beetroot and Goat Cheese Risotto

Beetroot and goat cheese risotto is a beautifully vibrant dish that combines the earthy sweetness of roasted beets with the tangy creaminess of goat cheese. This February risotto is not only visually stunning but also packed with deep, comforting flavors. The beets add a lovely sweetness and color, while the goat cheese provides a rich, creamy finish.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup dry white wine
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• ½ cup crumbled goat cheese
• ½ cup freshly grated Parmesan cheese
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.
2. In a medium saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
3. In a large pan, melt butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
4. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and letting the liquid absorb before adding more. Continue for 20-25 minutes until the rice is tender and creamy.
7. Once the rice is cooked, stir in the roasted beets, crumbled goat cheese, and Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto immediately, garnished with fresh thyme or parsley.

Beetroot and goat cheese risotto is a delightful winter dish that beautifully combines the sweet, earthy flavor of beets with the creamy tang of goat cheese. The rich, vibrant colors and creamy texture make this a visually stunning and comforting dish perfect for February. It’s an excellent choice for a dinner party or a cozy night in.

Roasted Carrot and Parmesan Risotto

Roasted carrot and Parmesan risotto brings together the natural sweetness of roasted carrots with the rich, salty flavor of Parmesan. This February dish highlights the warmth of root vegetables and pairs them perfectly with the creamy texture of risotto. The addition of fresh thyme enhances the flavor, making it a wonderfully balanced meal.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup dry white wine
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh thyme leaves (plus more for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot slices with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized, turning halfway through.
2. In a medium saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
3. In a large pan, melt butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and letting the liquid absorb before adding more. Continue for 20-25 minutes until the rice is creamy and tender.
7. Once the rice is cooked, stir in the roasted carrots, Parmesan cheese, and fresh thyme. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with extra fresh thyme and Parmesan.

Roasted carrot and Parmesan risotto is a comforting and flavorful dish that perfectly showcases the natural sweetness of roasted carrots. The richness of Parmesan adds depth and creaminess, while the fresh thyme provides an aromatic finish. This dish is perfect for a cozy February dinner or as a side to a larger meal.

Note: More recipes are coming soon!