50+ Easy and Healthy Winter Risotto Recipes You Need to Try

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winter risotto recipes

As the temperatures drop and the days grow shorter, there’s nothing quite like the comfort of a warm bowl of risotto.

This versatile Italian dish is the perfect canvas for seasonal ingredients, allowing you to create rich, creamy, and satisfying meals that are ideal for winter.

With its soothing texture and endless flavor combinations, risotto can warm your soul and provide the cozy nourishment you crave during the colder months.

From classic recipes to unique twists featuring winter vegetables and aromatic herbs, we’ve curated a collection of over 50 winter risotto recipes that will inspire you to make this dish your go-to comfort food.

Whether you’re hosting a festive gathering or enjoying a quiet evening at home, these risotto recipes will bring warmth and joy to your table.

50+ Easy and Healthy Winter Risotto Recipes You Need to Try

Winter is the perfect time to indulge in the rich, creamy goodness of risotto.

With more than 50 delicious recipes at your fingertips, you can explore a variety of flavors that highlight seasonal ingredients, from earthy mushrooms to sweet butternut squash.

Each recipe offers a unique twist on this classic dish, ensuring that there’s something for every palate and occasion.

As you experiment with different combinations of grains, vegetables, and cheeses, you’ll find that risotto is not only comforting but also a fantastic way to showcase the best of winter produce.

So grab your favorite pot, gather your ingredients, and let the magic of risotto transform your winter meals into cozy feasts that warm both body and spirit.

Mushroom and Sage Risotto

This creamy mushroom and sage risotto is a comforting dish that brings the earthy flavors of winter to your table. The combination of sautéed mushrooms and fragrant sage creates a harmonious blend, while the creamy Arborio rice provides a luxurious texture. Perfect for a chilly evening, this dish can stand alone or be paired with a fresh salad for a complete meal.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 cup sliced mushrooms (shiitake, cremini, or button)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, heat the broth over low heat to keep it warm.
  2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
  3. Add the garlic and sliced mushrooms, sautéing until the mushrooms are golden and tender, about 5-7 minutes.
  4. Stir in the Arborio rice, cooking for another 2-3 minutes until the rice is lightly toasted.
  5. Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
  6. Begin adding the warm broth one ladleful at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  7. Stir in the chopped sage, Parmesan cheese, and season with salt and pepper to taste.
  8. Serve warm, garnished with extra sage and Parmesan if desired.

This Mushroom and Sage Risotto is a perfect blend of creaminess and rich flavors that evoke the warmth of winter. The combination of earthy mushrooms and aromatic sage elevates the dish, making it a comforting choice for chilly nights. Enjoy it as a main dish or as a hearty side, and let the warmth envelop you on those cold evenings.

Butternut Squash and Spinach Risotto

Butternut squash and spinach risotto brings together the sweetness of roasted squash and the freshness of spinach, creating a vibrant and nutritious dish. This risotto not only satisfies your hunger but also provides a burst of color and flavor that brightens up any winter meal. It’s a wonderful way to incorporate seasonal vegetables into your diet while enjoying the creamy texture of risotto.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 small butternut squash, peeled and diced
  • 2 cups fresh spinach, roughly chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 teaspoon nutmeg (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for about 25-30 minutes until tender and caramelized.
  2. In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
  4. Add the garlic and Arborio rice, toasting the rice for 2-3 minutes.
  5. Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
  6. Gradually add the warm broth, one ladleful at a time, stirring frequently until the liquid is absorbed. This should take about 18-20 minutes, and the rice should be creamy and al dente.
  7. Stir in the roasted butternut squash, fresh spinach, Parmesan cheese, and nutmeg (if using). Season with salt and pepper to taste.
  8. Serve warm, garnished with extra spinach or Parmesan if desired.

This Butternut Squash and Spinach Risotto is a delightful combination of flavors that perfectly captures the essence of winter. The sweetness of the roasted squash complements the richness of the risotto, while the spinach adds a touch of freshness. This dish is not only delicious but also visually appealing, making it a wonderful addition to your winter dinner table.

Lemon and Thyme Risotto with Peas

Lemon and thyme risotto with peas offers a bright and zesty contrast to the heartiness of traditional winter dishes. The refreshing citrus flavor combined with the earthiness of thyme makes this risotto a light yet satisfying option, perfect for those days when you crave something comforting without feeling too heavy. The addition of peas brings a pop of color and sweetness, balancing the dish beautifully.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup frozen peas (or fresh, if available)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
  2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
  3. Add the garlic and Arborio rice, toasting the rice for 2-3 minutes.
  4. Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
  5. Gradually add the warm broth, one ladleful at a time, stirring frequently until the liquid is absorbed. This should take about 18-20 minutes.
  6. In the last 5 minutes of cooking, add the peas, lemon zest, lemon juice, and thyme. Stir until the peas are heated through and the flavors meld.
  7. Stir in the Parmesan cheese and season with salt and pepper to taste.
  8. Serve warm, garnished with additional thyme and lemon zest if desired.

This Lemon and Thyme Risotto with Peas is a refreshing take on winter comfort food. The bright flavors of lemon and thyme uplift the dish, making it a delightful choice for those seeking a lighter yet satisfying meal. The vibrant peas not only enhance the visual appeal but also add a sweet crunch that complements the creamy texture of the risotto. Enjoy this dish as a centerpiece for a winter dinner or as a side to your favorite protein.

Pumpkin and Sage Risotto

Pumpkin and sage risotto is a quintessential winter dish that brings together the sweetness of pumpkin with the aromatic notes of sage. This rich, creamy risotto is perfect for warming up on cold evenings, and the roasted pumpkin adds a lovely texture and flavor that pairs beautifully with the velvety rice.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 small pumpkin, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper, and roast for 25-30 minutes until soft and caramelized.
  2. In a saucepan, heat the broth over low heat to keep it warm.
  3. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until soft, about 3 minutes.
  4. Stir in the garlic and Arborio rice, toasting the rice for 2 minutes until it’s slightly translucent.
  5. Pour in the white wine and stir until it’s mostly absorbed.
  6. Add the warm broth, one ladle at a time, stirring constantly. Continue this process for about 18-20 minutes until the rice is creamy and tender.
  7. Gently fold in the roasted pumpkin and chopped sage, then stir in the Parmesan cheese.
  8. Season with salt and pepper to taste, and serve warm, garnished with extra sage or Parmesan.

This Pumpkin and Sage Risotto is a hearty and flavorful dish that showcases the sweetness of roasted pumpkin and the earthy undertones of sage. Perfect as a comforting main course or an elegant side, it embodies the flavors of winter in every creamy bite.

Parsnip and Bacon Risotto

Parsnip and bacon risotto is a deliciously savory and slightly sweet winter dish. The earthy parsnips add a subtle sweetness, while the crispy bacon adds a smoky, salty flavor. This risotto strikes a perfect balance between richness and comfort, making it an ideal choice for a satisfying winter meal.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 2 parsnips, peeled and diced
  • 4 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pan.
  2. Add the diced parsnips to the skillet and cook until softened and lightly caramelized, about 10 minutes. Set aside with the bacon.
  3. In a saucepan, heat the broth over low heat to keep it warm.
  4. In the same skillet, add the olive oil and chopped onion, cooking until softened, about 3-4 minutes.
  5. Stir in the garlic and Arborio rice, toasting for about 2 minutes.
  6. Add the white wine and cook until it’s mostly absorbed, then start adding the warm broth, one ladleful at a time, stirring constantly until the rice is creamy and al dente, about 18-20 minutes.
  7. Stir in the cooked parsnips, bacon, and Parmesan cheese. Season with salt and pepper to taste.
  8. Serve hot, garnished with extra Parmesan or fresh herbs.

Parsnip and Bacon Risotto is a wonderful winter treat, with the sweetness of the parsnips playing off the salty, smoky bacon. It’s a dish that delivers layers of flavor and texture, perfect for those nights when you want something indulgent and comforting.

Chestnut and Rosemary Risotto

This chestnut and rosemary risotto is a unique and elegant dish that embodies the spirit of winter. The sweetness and subtle nuttiness of roasted chestnuts combined with the woodsy aroma of fresh rosemary creates a deeply flavorful risotto. It’s a sophisticated choice for holiday dinners or special occasions.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup roasted chestnuts, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon fresh rosemary, finely chopped (or 1/2 tablespoon dried)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, heat the broth over low heat to keep it warm.
  2. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
  3. Add the garlic and Arborio rice, stirring for 2-3 minutes until the rice is lightly toasted.
  4. Pour in the white wine and stir until mostly absorbed.
  5. Gradually add the warm broth, one ladleful at a time, stirring constantly. Cook for about 18-20 minutes until the rice is creamy and tender.
  6. Stir in the chopped chestnuts and rosemary, then add the Parmesan cheese.
  7. Season with salt and pepper to taste, and serve warm, garnished with extra rosemary or chestnuts.

Chestnut and Rosemary Risotto is a luxurious winter dish that brings a depth of flavor to the table. The roasted chestnuts provide a rich texture, while the rosemary adds a fragrant, herbal note. This risotto is ideal for a holiday meal or when you want to impress guests with a sophisticated, comforting dish.

Brussels Sprouts and Pancetta Risotto

Brussels sprouts and pancetta risotto is a flavorful combination of crispy pancetta and tender Brussels sprouts, perfectly blended into a creamy risotto. The salty pancetta balances the subtle bitterness of Brussels sprouts, creating a dish that is hearty and comforting, yet elegant enough for special occasions.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup Brussels sprouts, thinly sliced
  • 4 oz pancetta, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions:

  1. In a saucepan, heat the broth over low heat to keep it warm.
  2. In a large skillet, cook the pancetta over medium heat until crispy. Remove and set aside, leaving a little bit of the pancetta fat in the pan.
  3. In the same skillet, add the sliced Brussels sprouts and sauté for about 5-7 minutes, until they are golden and slightly crispy. Set aside with the pancetta.
  4. Heat olive oil and butter in the skillet, then add the onion and cook until translucent, about 3-4 minutes.
  5. Stir in the garlic and Arborio rice, cooking for another 2 minutes until the rice is slightly toasted.
  6. Pour in the white wine and stir until mostly absorbed.
  7. Gradually add the warm broth, one ladleful at a time, stirring constantly until the rice is creamy and al dente, about 18-20 minutes.
  8. Stir in the cooked pancetta, Brussels sprouts, and Parmesan cheese. Season with salt and pepper to taste.
  9. Serve hot, garnished with extra Brussels sprouts or Parmesan if desired.

The combination of Brussels sprouts and pancetta brings a delightful balance of flavors and textures to this risotto. The crispy, salty pancetta enhances the creamy risotto while the Brussels sprouts add a nutritious, seasonal touch. This dish is perfect for cozy winter nights or as a side for a holiday dinner.

Red Wine and Beet Risotto

Red wine and beet risotto is a strikingly vibrant dish that marries the earthiness of roasted beets with the rich flavors of red wine. This risotto not only looks stunning with its deep purple hue, but it also delivers a warm, hearty meal packed with flavor. The beets provide a natural sweetness, while the red wine adds depth and richness to the dish.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 medium beets, roasted and diced
  • 1/2 cup red wine (Merlot or Cabernet work well)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C) and roast the beets for about 40-45 minutes until tender. Once cooled, peel and dice them.
  2. In a saucepan, heat the vegetable broth over low heat to keep it warm.
  3. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
  4. Add the garlic and Arborio rice, stirring for 2 minutes to toast the rice.
  5. Pour in the red wine and cook, stirring constantly, until the wine is mostly absorbed.
  6. Begin adding the warm broth, one ladleful at a time, stirring frequently. Continue adding broth until the rice is creamy and al dente, about 18-20 minutes.
  7. Stir in the roasted beets and Parmesan cheese. Season with salt and pepper to taste.
  8. Serve warm, garnished with fresh parsley.

Red Wine and Beet Risotto is not only visually impressive but also packed with flavor. The sweetness of the beets, combined with the richness of the red wine, creates a complex and satisfying dish that’s perfect for cold winter evenings or festive gatherings. This risotto is both comforting and elegant, making it a versatile winter favorite.

Caramelized Onion and Gorgonzola Risotto

Caramelized onion and Gorgonzola risotto is a decadent and savory dish that combines the sweet richness of slow-cooked onions with the sharp, tangy flavor of Gorgonzola cheese. This risotto is ideal for a winter dinner when you want something indulgent and packed with bold flavors. The creaminess of the Gorgonzola melts beautifully into the risotto, creating a dish that is both comforting and luxurious.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 2 large onions, thinly sliced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions:

  1. In a large skillet, heat the olive oil and butter over medium-low heat. Add the sliced onions and cook slowly for about 25-30 minutes, stirring occasionally, until caramelized and golden brown. Set aside.
  2. In a saucepan, heat the broth over low heat to keep it warm.
  3. In the same skillet, add the Arborio rice and toast for 2-3 minutes over medium heat.
  4. Pour in the white wine and stir until mostly absorbed.
  5. Gradually add the warm broth, one ladleful at a time, stirring constantly. Cook for 18-20 minutes until the rice is creamy and al dente.
  6. Stir in the caramelized onions, Gorgonzola, and Parmesan cheese until well combined. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh thyme and extra Gorgonzola if desired.

Caramelized Onion and Gorgonzola Risotto is a richly flavored dish that brings together the sweet depth of caramelized onions and the sharp creaminess of Gorgonzola. This risotto is perfect for a special winter meal when you want to treat yourself to something deliciously indulgent. Its luxurious texture and bold flavor will make it an instant favorite.

Butternut Squash and Thyme Risotto

Butternut squash and thyme risotto is a creamy and satisfying dish that combines the natural sweetness of roasted butternut squash with the aromatic warmth of fresh thyme. This dish is both light and hearty, making it a wonderful winter meal that is easy to prepare yet packed with flavor.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 small butternut squash, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
  2. In a saucepan, heat the broth over low heat to keep it warm.
  3. In a large skillet, melt the butter and olive oil over medium heat. Add the onion and cook until soft, about 3 minutes.
  4. Stir in the garlic and Arborio rice, toasting for about 2 minutes.
  5. Add the white wine and stir until it’s mostly absorbed.
  6. Begin adding the warm broth, one ladleful at a time, stirring frequently. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  7. Fold in the roasted butternut squash and fresh thyme, then stir in the Parmesan cheese.
  8. Season with salt and pepper to taste, and serve hot, garnished with extra thyme.

This Butternut Squash and Thyme Risotto is a warming dish that highlights the subtle sweetness of roasted butternut squash and the earthy flavor of fresh thyme. It’s perfect as a comforting winter main or as a savory side dish for a festive dinner.

Mushroom and Truffle Oil Risotto

Mushroom and truffle oil risotto is a decadent winter dish that brings together earthy mushrooms with the luxurious aroma of truffle oil. This rich and creamy risotto is ideal for special occasions or when you want to indulge in a gourmet meal at home. The deep flavors of mushrooms combine beautifully with the rice, while a drizzle of truffle oil adds a touch of elegance.

Ingredients:

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

Instructions:

  1. In a saucepan, heat the broth over low heat to keep it warm.
  2. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
  3. Stir in the garlic and mushrooms, cooking until the mushrooms are soft and slightly browned, about 6-8 minutes.
  4. Add the Arborio rice and toast for 2 minutes, stirring constantly.
  5. Pour in the white wine and stir until mostly absorbed.
  6. Gradually add the warm broth, one ladleful at a time, stirring constantly. Cook for 18-20 minutes until the rice is creamy and tender.
  7. Stir in the Parmesan cheese and season with salt and pepper to taste.
  8. Drizzle the risotto with truffle oil just before serving, and garnish with fresh parsley.

Mushroom and Truffle Oil Risotto is a luxurious winter dish that combines the rich, savory flavors of mushrooms with the decadent aroma of truffle oil. It’s the perfect recipe for impressing guests or treating yourself to a restaurant-quality meal at home.

Leek and Lemon Risotto

Leek and lemon risotto is a light yet warming dish that pairs the delicate sweetness of leeks with the bright, citrusy flavor of lemon. This risotto is refreshing and comforting at the same time, making it an ideal winter meal when you want something flavorful yet not too heavy. The leeks add a gentle sweetness, while the lemon zest provides a fresh, zesty finish.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a saucepan, heat the broth over low heat to keep it warm.
  2. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and sliced leeks, cooking until softened and slightly golden, about 5-7 minutes.
  3. Stir in the garlic and Arborio rice, toasting the rice for about 2 minutes.
  4. Pour in the white wine and stir until mostly absorbed.
  5. Begin adding the warm broth, one ladleful at a time, stirring frequently. Cook for 18-20 minutes until the rice is creamy and al dente.
  6. Stir in the lemon zest, juice, and Parmesan cheese. Season with salt and pepper to taste.
  7. Serve warm, garnished with fresh parsley and additional lemon zest if desired.

Leek and Lemon Risotto is a refreshing twist on traditional risotto recipes, with the leeks providing a soft, savory base and the lemon adding a bright, zesty kick. This dish is perfect for a light winter dinner, offering comfort without being overly rich, while still delivering plenty of flavor.

Parsnip and Apple Risotto

Parsnip and apple risotto is an unexpected combination that brings together the earthy sweetness of parsnips with the tart, crisp flavor of apples. This creamy risotto is both comforting and refreshing, making it an ideal winter dish that feels both hearty and light. The balance of flavors creates a unique dish that is perfect for cozy nights or festive gatherings.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 medium parsnip, peeled and diced
  • 1 apple (Granny Smith or Honeycrisp), peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper to taste

Instructions:

  1. In a saucepan, heat the broth over low heat to keep it warm.
  2. In a skillet, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
  3. Stir in the garlic, parsnip, and Arborio rice, toasting the rice for 2 minutes.
  4. Pour in the white wine and cook until it has mostly evaporated.
  5. Begin adding the warm broth, one ladleful at a time, stirring frequently. Cook for about 18-20 minutes until the rice is creamy and al dente.
  6. Halfway through cooking, add the diced apple and continue stirring.
  7. Stir in the Parmesan cheese and chopped sage, then season with salt and pepper to taste.
  8. Serve warm, garnished with extra sage leaves.

Parsnip and Apple Risotto offers a unique flavor profile that combines the natural sweetness of winter produce with the creamy richness of risotto. This dish is perfect for those looking for a comforting meal with a refreshing twist, ideal for both casual dinners and more formal occasions.

Chestnut and Sage Risotto

Chestnut and sage risotto is an earthy, comforting winter dish that uses seasonal chestnuts to create a rich and nutty flavor. Paired with aromatic sage, this risotto delivers warmth and depth, making it perfect for cozy winter evenings. Chestnuts add a soft, slightly sweet texture that balances beautifully with the creamy risotto and the savory touch of sage.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 cup cooked chestnuts, roughly chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat the broth in a saucepan and keep it warm over low heat.
  2. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until soft, about 3-4 minutes.
  3. Stir in the garlic and Arborio rice, toasting for 2 minutes.
  4. Add the white wine and stir until mostly absorbed.
  5. Gradually add the warm broth, one ladle at a time, stirring frequently. Cook for about 18-20 minutes until the rice is creamy and tender.
  6. In the last 5 minutes of cooking, fold in the chopped chestnuts and fresh sage.
  7. Stir in the Parmesan cheese and season with salt and pepper to taste.
  8. Serve warm, garnished with extra sage leaves.

Chestnut and Sage Risotto is a winter classic that brings out the rich, nutty flavor of chestnuts and the aromatic warmth of sage. This recipe is perfect for a cozy night in or for serving during a holiday gathering, offering a comforting and elegant meal.

Celeriac and Blue Cheese Risotto

Celeriac and blue cheese risotto is a bold and creamy dish that features the subtle, nutty flavor of celeriac paired with the sharp tang of blue cheese. This winter risotto combines earthy and creamy elements to create a sophisticated dish perfect for cold nights. The richness of the blue cheese adds an indulgent twist to the comforting risotto base.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 small celeriac (celery root), peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup blue cheese, crumbled
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. In a saucepan, heat the broth and keep it warm over low heat.
  2. In a skillet, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
  3. Stir in the garlic and diced celeriac, cooking for 5 minutes until the celeriac begins to soften.
  4. Add the Arborio rice, toasting for 2 minutes.
  5. Pour in the white wine and cook until mostly evaporated.
  6. Gradually add the warm broth, one ladle at a time, stirring constantly. Cook for about 18-20 minutes until the rice is creamy and tender.
  7. Stir in the blue cheese, allowing it to melt into the risotto.
  8. Season with salt and pepper, and garnish with fresh parsley.

Celeriac and Blue Cheese Risotto is a flavorful winter dish that marries the earthy, mild taste of celeriac with the rich, creamy boldness of blue cheese. This risotto is perfect for those who love strong, distinctive flavors, offering a warming and indulgent experience perfect for a cold winter evening.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.