25+ Delicious Winter Risotto Recipes You Need to Try

Winter is the season for hearty, comforting meals that keep us cozy and nourished.

Risotto, with its creamy texture and endless flavor possibilities, is the perfect dish to embrace the cold weather.

Whether you’re craving earthy mushrooms, the subtle sweetness of roasted squash, or a festive cranberry and sage blend, there’s a winter risotto recipe for every taste.

In this article, we’ve rounded up over 25 irresistible winter risotto recipes that are sure to become staples in your kitchen this season.

From classic combinations to innovative takes, these dishes are as warming as they are delicious.

So, grab your favorite pot, stir up some comfort, and enjoy a bowl of rich, creamy risotto that’ll make your winter days brighter.

25+ Delicious Winter Risotto Recipes You Need to Try

Winter risottos are the ultimate comfort food, offering a perfect balance of richness, flavor, and warmth.

With an abundance of seasonal ingredients like mushrooms, squash, and root vegetables, these recipes are designed to nourish both body and soul.

Whether you’re cooking for family, friends, or enjoying a quiet dinner for one, these 25+ winter risotto recipes will bring a touch of elegance and satisfaction to your meals.

So why not try them all?

Each recipe offers something unique, from classic combinations to exciting new twists.

With these risottos in your culinary repertoire, you’ll be ready to tackle the winter season with flavorful, cozy dishes that everyone will love.

Butternut Squash and Sage Risotto

This creamy, comforting risotto brings together the sweetness of roasted butternut squash with the earthy flavor of fresh sage. The richness of Parmesan cheese ties everything together, making it the perfect dish for cold winter nights. The creamy texture and deep flavors will fill your kitchen with warmth, and each bite is a celebration of the season’s best ingredients.

• Ingredients:
  1. 1 medium butternut squash, peeled and cubed
  2. 1 tbsp olive oil
  3. Salt and pepper, to taste
  4. 1 ½ cups Arborio rice
  5. 1 small onion, finely chopped
  6. 2 cloves garlic, minced
  7. 4 cups vegetable broth, kept warm
  8. 1/2 cup white wine (optional)
  9. 1/2 cup grated Parmesan cheese
  10. 1 tbsp fresh sage, chopped
  11. 2 tbsp butter
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender and lightly caramelized.
  2. In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
  3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
  4. Pour in the white wine (if using) and cook until absorbed.
  5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and cooked through, about 18-20 minutes.
  6. Stir in the roasted butternut squash, Parmesan cheese, butter, and chopped sage. Mix until the risotto is creamy and well combined.
  7. Adjust the seasoning with salt and pepper to taste.

This Butternut Squash and Sage Risotto offers the perfect blend of savory, creamy, and slightly sweet flavors. The roasted squash adds a rich depth, while the sage complements the dish with an aromatic touch. It’s the kind of dish that feels like a warm hug on a cold winter evening and is sure to impress your family or guests at holiday dinners. Enjoy it as a main course or as a side to any winter meal.

Mushroom and Thyme Risotto

Mushrooms are a quintessential winter ingredient, and this mushroom and thyme risotto showcases their earthy flavor in a hearty, creamy dish. The combination of wild mushrooms and fresh thyme infuses the risotto with a rich, savory depth that makes it both luxurious and comforting. The dish is perfect for a cozy dinner, whether for a weeknight meal or a special occasion.

• Ingredients:
  1. 2 cups mixed mushrooms (cremini, shiitake, and/or oyster), sliced
  2. 1 tbsp olive oil
  3. 1 small onion, chopped
  4. 2 cloves garlic, minced
  5. 1 ½ cups Arborio rice
  6. 4 cups chicken or vegetable broth, kept warm
  7. 1/2 cup dry white wine
  8. 1/2 cup grated Parmesan cheese
  9. 1 tbsp fresh thyme leaves
  10. 2 tbsp butter
  11. Salt and pepper, to taste
• Instructions:
  1. In a large pan, heat the olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, for 6-8 minutes, until they release their moisture and become golden brown. Remove and set aside.
  2. In the same pan, add the chopped onion and garlic, cooking for 2-3 minutes until soft and fragrant.
  3. Add the Arborio rice to the pan, stirring to coat the rice with the oil and onions. Cook for 1-2 minutes.
  4. Pour in the white wine and let it cook off, stirring constantly.
  5. Gradually add the warm broth, one ladle at a time, stirring frequently and waiting for the liquid to absorb before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
  6. Once the rice is done, stir in the cooked mushrooms, thyme, Parmesan cheese, and butter. Season with salt and pepper to taste.
  7. Serve immediately, garnished with extra thyme if desired.

This Mushroom and Thyme Risotto is a hearty and flavorful winter dish that celebrates the rich umami flavors of mushrooms. The creaminess of the risotto pairs beautifully with the aromatic thyme, making it a dish that’s both indulgent and satisfying. Whether you serve it as a main or a side, it’s a comforting choice for any winter meal that will leave everyone asking for seconds.

Winter Citrus and Arugula Risotto

For a refreshing twist on traditional winter risotto, the bright, tangy notes of citrus combined with the peppery bite of arugula create a vibrant contrast to the richness of the creamy risotto. This dish is perfect for balancing out the heavier, heartier flavors often found in winter meals. The addition of toasted pine nuts gives it an extra crunch and depth of flavor.

• Ingredients:
  1. 1 ½ cups Arborio rice
  2. 4 cups vegetable or chicken broth, kept warm
  3. 1 small onion, finely chopped
  4. 2 cloves garlic, minced
  5. 1 tbsp olive oil
  6. 1 orange, zest and juice
  7. 1 grapefruit, zest and juice
  8. 1 cup fresh arugula, roughly chopped
  9. ¼ cup toasted pine nuts
  10. ½ cup grated Parmesan cheese
  11. Salt and pepper, to taste
• Instructions:
  1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
  2. Add the Arborio rice and stir for 1-2 minutes to lightly toast it.
  3. Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed. Continue adding broth and stirring until the rice is creamy and tender, about 18 minutes.
  4. While the risotto cooks, zest and juice the orange and grapefruit. Set aside.
  5. Once the risotto is cooked, stir in the citrus zest and juice, arugula, and Parmesan cheese. Mix until the arugula wilts and the risotto becomes creamy.
  6. Season with salt and pepper to taste. Garnish with toasted pine nuts before serving.

This Winter Citrus and Arugula Risotto offers a unique and refreshing take on the classic dish, perfect for those who crave a balance of flavors. The bright citrus zest and juicy segments cut through the richness of the risotto, while the peppery arugula adds an aromatic punch. The toasted pine nuts lend a delightful crunch, completing this light yet satisfying dish. Ideal for a festive meal or a light winter dinner, this risotto is sure to impress with its vibrant colors and bold flavors.

Roasted Beet and Goat Cheese Risotto

This vibrant and earthy roasted beet and goat cheese risotto is a perfect winter comfort food, offering a beautiful balance of sweet and savory flavors. Roasted beets bring a rich, slightly earthy sweetness to the creamy risotto, while the tangy goat cheese adds a luxurious creaminess that complements the dish perfectly. It’s an elegant yet simple dish that feels both hearty and refreshing at the same time.

• Ingredients:
  1. 2 medium beets, peeled and cubed
  2. 1 tbsp olive oil
  3. Salt and pepper, to taste
  4. 1 ½ cups Arborio rice
  5. 1 small onion, chopped
  6. 2 cloves garlic, minced
  7. 4 cups vegetable broth, kept warm
  8. ½ cup dry white wine
  9. ½ cup crumbled goat cheese
  10. 2 tbsp butter
  11. Fresh parsley, chopped, for garnish
• Instructions:
  1. Preheat your oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
  2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
  3. Add the Arborio rice to the pan, stirring for 1-2 minutes to lightly toast the rice.
  4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
  5. Gradually add the warm vegetable broth, one ladle at a time, stirring until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
  6. Once the rice is cooked, stir in the roasted beets, crumbled goat cheese, and butter. Stir until the cheese melts and the risotto becomes rich and creamy.
  7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Roasted Beet and Goat Cheese Risotto is an exquisite dish that combines the natural sweetness of beets with the creamy richness of goat cheese, creating a comforting yet elegant winter meal. The vibrant color and flavors make it a perfect centerpiece for a special occasion, and its creamy texture will have everyone coming back for more. It’s an ideal dish for any winter evening when you crave something indulgent yet full of fresh, seasonal ingredients.

Winter Squash and Parmesan Risotto

This simple yet luxurious winter squash and Parmesan risotto combines the creamy richness of Arborio rice with the nutty sweetness of winter squash. The earthy flavors of squash complement the salty depth of Parmesan cheese, making this dish the epitome of comfort food during colder months. This risotto is easy to make, yet feels like an indulgent treat, ideal for both family meals and dinner parties.

• Ingredients:
  1. 2 cups winter squash (such as acorn or Kabocha), peeled and cubed
  2. 1 tbsp olive oil
  3. Salt and pepper, to taste
  4. 1 ½ cups Arborio rice
  5. 1 small onion, finely chopped
  6. 2 cloves garlic, minced
  7. 4 cups vegetable broth, kept warm
  8. ½ cup white wine (optional)
  9. ½ cup grated Parmesan cheese
  10. 2 tbsp butter
  11. Fresh sage, for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed winter squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
  2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
  3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly toasted.
  4. Pour in the white wine (if using) and cook until it’s mostly absorbed.
  5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more. Continue adding broth until the rice is creamy and tender, about 18-20 minutes.
  6. Once the rice is cooked, stir in the roasted winter squash, Parmesan cheese, and butter. Mix until creamy.
  7. Season with salt and pepper to taste, and garnish with fresh sage before serving.

The Winter Squash and Parmesan Risotto is a beautifully comforting dish that perfectly embodies the flavors of winter. The sweetness of the squash, combined with the sharpness of the Parmesan, creates a balanced and satisfying meal. Its creamy texture and rich flavor profile make it a wonderful choice for cozy winter nights or elegant holiday gatherings. This risotto brings warmth and joy to the table and will surely become a favorite in your winter recipe rotation.

Cranberry and Chestnut Risotto

This Cranberry and Chestnut Risotto combines the tartness of fresh cranberries with the rich, buttery taste of chestnuts, creating a winter risotto that’s both festive and full of seasonal flavors. The cranberries add a pleasant contrast to the creamy, savory rice, while the chestnuts contribute a unique, nutty flavor and texture. This dish is a beautiful and luxurious choice for holiday meals or any special winter occasion.

• Ingredients:
  1. 1 cup chestnuts, roasted and peeled, roughly chopped
  2. 1 cup fresh cranberries
  3. 1 ½ cups Arborio rice
  4. 1 small onion, finely chopped
  5. 2 cloves garlic, minced
  6. 4 cups vegetable or chicken broth, kept warm
  7. ½ cup white wine
  8. ½ cup grated Parmesan cheese
  9. 2 tbsp butter
  10. 1 tbsp olive oil
  11. Salt and pepper, to taste
  12. Fresh thyme or parsley for garnish
• Instructions:
  1. In a medium pan, heat the olive oil over medium heat. Add the cranberries and cook for about 2-3 minutes, until they start to pop. Set aside.
  2. In the same pan, add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  3. Add the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
  4. Pour in the white wine and cook, stirring constantly, until it’s mostly absorbed.
  5. Gradually add the warm broth, one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18 minutes.
  6. Stir in the roasted chestnuts, cooked cranberries, Parmesan cheese, and butter. Season with salt and pepper to taste.
  7. Garnish with fresh thyme or parsley before serving.

This Cranberry and Chestnut Risotto is a wonderful winter dish that pairs the sharp tartness of cranberries with the rich, nutty flavor of chestnuts. The creamy risotto base brings everything together, creating a balanced and festive dish. Perfect for holiday gatherings or a special winter dinner, this risotto is sure to impress with its unique flavors and seasonal ingredients. It’s a true celebration of winter in every bite.

Mushroom and Sage Risotto

Mushroom and sage risotto is the epitome of winter comfort food. The earthy flavor of wild mushrooms paired with the aromatic scent of fresh sage makes this dish the perfect cozy meal for cold evenings. The creamy risotto, enriched with Parmesan cheese and finished with butter, is a decadent treat, while the mushrooms bring a deep umami flavor that satisfies. This dish is simple to prepare yet full of sophisticated flavors, making it an ideal choice for a hearty winter dinner.

• Ingredients:
  1. 2 cups mixed wild mushrooms (cremini, shiitake, porcini), cleaned and sliced
  2. 1 small onion, finely chopped
  3. 2 cloves garlic, minced
  4. 1 ½ cups Arborio rice
  5. 4 cups vegetable broth, kept warm
  6. ½ cup white wine
  7. 2 tbsp butter, divided
  8. 2 tbsp olive oil
  9. 10 fresh sage leaves, chopped
  10. ½ cup grated Parmesan cheese
  11. Salt and pepper, to taste
  12. Fresh sage leaves, for garnish
• Instructions:
  1. In a large skillet, heat 1 tablespoon of butter and olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes until tender and browned. Remove and set aside.
  2. In the same pan, add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  3. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
  4. Add the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
  5. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
  6. Once the rice is cooked, stir in the sautéed mushrooms, chopped sage, Parmesan cheese, and remaining butter. Mix well and season with salt and pepper to taste.
  7. Garnish with fresh sage leaves before serving.

Mushroom and sage risotto is a rich and satisfying dish that combines the deep, earthy flavors of wild mushrooms with the aromatic freshness of sage. The creamy texture of the risotto is the perfect backdrop for these hearty ingredients, making it a comforting winter meal. This dish is ideal for a cozy night in or a special winter dinner party, offering both elegance and comfort in one bowl.

Sweet Potato and Kale Risotto

Sweet potato and kale risotto offers a warming combination of sweet, earthy flavors with vibrant green kale and the creamy texture of Arborio rice. Roasting the sweet potatoes adds a depth of flavor that balances perfectly with the slight bitterness of the kale, creating a comforting, nutritious winter dish. The addition of Parmesan and butter finishes the dish with a rich, velvety texture that elevates the vegetables, making this risotto a perfect choice for any winter meal.

• Ingredients:
  1. 2 medium sweet potatoes, peeled and cubed
  2. 1 tbsp olive oil
  3. Salt and pepper, to taste
  4. 1 ½ cups Arborio rice
  5. 1 small onion, finely chopped
  6. 2 cloves garlic, minced
  7. 4 cups vegetable broth, kept warm
  8. ½ cup white wine
  9. 2 cups kale, chopped and stems removed
  10. ½ cup grated Parmesan cheese
  11. 2 tbsp butter
  12. Fresh thyme, for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
  2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  3. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
  4. Add the white wine and cook until it’s absorbed.
  5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
  6. Stir in the roasted sweet potatoes, kale, Parmesan cheese, and butter. Cook until the kale wilts and the cheese melts into the risotto.
  7. Season with salt and pepper to taste, and garnish with fresh thyme before serving.

Sweet Potato and Kale Risotto is a perfect winter dish that combines comforting, hearty vegetables with a creamy and satisfying rice base. The earthy sweetness of the roasted sweet potatoes and the vibrant greens of kale offer a nutritious and flavorful contrast that’s ideal for colder weather. This risotto is not only delicious but also a great way to incorporate seasonal ingredients into a cozy and indulgent meal.

Leek and Fennel Risotto

Leek and fennel risotto is a wonderfully fragrant and savory winter dish that highlights the delicate flavors of leeks and fennel. The slight aniseed flavor of fennel adds a unique twist to the creamy risotto, while leeks provide a mild oniony sweetness that complements the dish perfectly. Finished with Parmesan and a touch of butter, this risotto is a refined yet comforting choice for any winter meal.

• Ingredients:
  1. 2 medium leeks, cleaned and sliced
  2. 1 fennel bulb, thinly sliced
  3. 1 ½ cups Arborio rice
  4. 4 cups vegetable or chicken broth, kept warm
  5. ½ cup white wine
  6. 2 tbsp olive oil
  7. 2 tbsp butter
  8. ½ cup grated Parmesan cheese
  9. Salt and pepper, to taste
  10. Fresh fennel fronds, for garnish
• Instructions:
  1. In a large pan, heat olive oil over medium heat. Add the leeks and fennel, cooking for 5-7 minutes until softened and slightly caramelized.
  2. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
  3. Add the white wine and cook until it’s mostly absorbed.
  4. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
  5. Stir in the butter, Parmesan cheese, and season with salt and pepper to taste.
  6. Garnish with fresh fennel fronds before serving.

Leek and Fennel Risotto is a fragrant and satisfying winter dish that combines the subtle sweetness of leeks with the aromatic aniseed flavor of fennel. The creamy risotto base adds a layer of comfort and richness, making it the perfect choice for a cozy winter meal. This dish is both sophisticated and simple, ideal for a quiet evening or a special dinner gathering. The gentle flavors will leave everyone craving more.

Butternut Squash and Brown Butter Risotto

Butternut squash and brown butter risotto brings together the earthy sweetness of roasted butternut squash with the nutty, aromatic richness of brown butter. The vibrant orange squash provides a perfect contrast to the creamy texture of Arborio rice, while the browned butter adds a depth of flavor that elevates this winter dish. This risotto is a true seasonal favorite, with the natural sweetness of the squash balanced by the savory, creamy rice base. It’s a warming, comforting meal that feels like a hug in a bowl.

• Ingredients:
  1. 2 cups butternut squash, peeled and cubed
  2. 1 tbsp olive oil
  3. Salt and pepper, to taste
  4. 1 ½ cups Arborio rice
  5. 1 small onion, finely chopped
  6. 2 cloves garlic, minced
  7. 4 cups vegetable broth, kept warm
  8. ½ cup white wine
  9. 2 tbsp butter
  10. ½ cup grated Parmesan cheese
  11. 2 tbsp fresh sage, chopped
  12. Fresh parsley, for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and caramelized.
  2. In a large pan, heat 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes, until softened.
  3. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
  4. Add the white wine and cook, stirring, until it is absorbed.
  5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
  6. While the rice is cooking, melt the remaining butter in a small pan over medium heat. Allow it to brown until it smells nutty and turns golden brown, then remove from heat.
  7. Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, and fresh sage. Pour in the brown butter, mixing until everything is combined. Season with salt and pepper to taste.
  8. Garnish with fresh parsley before serving.

Butternut Squash and Brown Butter Risotto is a deliciously warming dish that brings out the best of winter ingredients. The natural sweetness of the squash is enhanced by the nutty brown butter, making this risotto a comforting and indulgent meal. It’s perfect for special occasions or a cozy weeknight dinner, offering both depth of flavor and a satisfying creaminess. This dish is a true celebration of winter produce, delivering warmth and richness in every bite.

Winter Citrus and Arugula Risotto

Winter Citrus and Arugula Risotto offers a fresh and vibrant take on the classic risotto. The bright and tangy notes of citrus—such as blood orange, grapefruit, or lemon—complement the creamy risotto perfectly, while arugula provides a peppery, slightly bitter contrast. This risotto is a unique combination of seasonal flavors that brightens up the winter months with a burst of freshness, making it a perfect option when you’re craving something light yet indulgent.

• Ingredients:
  1. 1 ½ cups Arborio rice
  2. 4 cups vegetable broth, kept warm
  3. 1 small onion, finely chopped
  4. 2 cloves garlic, minced
  5. ½ cup white wine
  6. 2 tbsp olive oil
  7. 1 large blood orange or grapefruit, segmented
  8. 1 ½ cups fresh arugula, chopped
  9. ½ cup grated Parmesan cheese
  10. Zest of 1 lemon
  11. Salt and pepper, to taste
  12. Fresh mint or parsley for garnish
• Instructions:
  1. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
  2. Stir in the Arborio rice and cook for 1-2 minutes, lightly toasting the rice.
  3. Add the white wine and cook, stirring constantly, until it is absorbed.
  4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for 18-20 minutes, until the rice is creamy and tender.
  5. When the rice is nearly done, stir in the citrus segments and arugula. Cook for an additional 1-2 minutes, allowing the arugula to wilt and the citrus to warm through.
  6. Stir in the Parmesan cheese, lemon zest, and season with salt and pepper to taste.
  7. Garnish with fresh mint or parsley before serving.

Winter Citrus and Arugula Risotto is a refreshing and unexpected twist on the traditional dish. The citrus adds a lively, tangy contrast to the rich, creamy risotto, while the peppery arugula brings a touch of bitterness that balances the sweetness of the fruit. This dish is perfect for brightening up the winter season with a burst of flavor and color, offering a unique way to enjoy risotto. It’s light, yet indulgent—ideal for those who want something vibrant and fresh during the colder months.

Braised Red Cabbage and Pear Risotto

Braised red cabbage and pear risotto is a winter comfort food that combines the sweetness of ripe pears with the tangy, slightly earthy flavor of braised red cabbage. This risotto captures the essence of winter vegetables and fruits, creating a dish that’s hearty, satisfying, and a little bit different from the traditional creamy risotto. The balance of flavors between the cabbage, pear, and creamy rice makes it a perfect dish to serve during the colder months when you’re craving something both savory and sweet.

• Ingredients:
  1. 1 small head of red cabbage, thinly sliced
  2. 2 ripe pears, peeled and diced
  3. 1 ½ cups Arborio rice
  4. 1 small onion, finely chopped
  5. 2 cloves garlic, minced
  6. 4 cups vegetable broth, kept warm
  7. ½ cup white wine
  8. 2 tbsp olive oil
  9. 1 tbsp butter
  10. 1 tbsp brown sugar
  11. 1 tbsp apple cider vinegar
  12. ½ cup grated Parmesan cheese
  13. Salt and pepper, to taste
  14. Fresh thyme for garnish
• Instructions:
  1. In a large pan, heat olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
  2. Add the thinly sliced cabbage and cook for 5-6 minutes, stirring occasionally, until the cabbage begins to soften.
  3. Stir in the brown sugar and apple cider vinegar, allowing the cabbage to cook for another 10 minutes, until it is tender and caramelized. Add salt and pepper to taste. Remove from the pan and set aside.
  4. In the same pan, heat butter over medium heat. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
  5. Add the white wine and cook, stirring constantly, until it is absorbed.
  6. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
  7. Stir in the braised cabbage and diced pears during the last few minutes of cooking. Add the Parmesan cheese and adjust seasoning with salt and pepper.
  8. Garnish with fresh thyme before serving.

Braised Red Cabbage and Pear Risotto is a delightful, unique take on traditional risotto that captures the flavors of winter in every bite. The sweetness of the pears contrasts beautifully with the tangy, caramelized red cabbage, creating a balanced dish that’s both comforting and a little unexpected. This risotto is a perfect choice for a cozy winter meal, ideal for those seeking a hearty dish with a touch of sweetness and richness. It’s an excellent addition to any winter dinner menu.

Mushroom and Chestnut Risotto

Mushroom and chestnut risotto is a rich, earthy dish that embraces the best of winter’s flavors. The mushrooms provide a savory depth while the chestnuts add a slightly sweet, nutty crunch that complements the creamy, tender Arborio rice. This risotto is perfect for cold weather, offering comfort and warmth in each spoonful. The combination of mushrooms and chestnuts creates a rustic, hearty meal that’s ideal for cozy gatherings or as a special side dish to a festive dinner.

• Ingredients:
  1. 1 ½ cups Arborio rice
  2. 2 cups mixed mushrooms (cremini, shiitake, or button), sliced
  3. 1 cup chestnuts, peeled and chopped (fresh or pre-cooked)
  4. 1 small onion, finely chopped
  5. 2 cloves garlic, minced
  6. 4 cups vegetable broth, kept warm
  7. ½ cup white wine
  8. 2 tbsp olive oil
  9. 2 tbsp butter
  10. ½ cup Parmesan cheese, grated
  11. Salt and pepper, to taste
  12. Fresh thyme or parsley for garnish
• Instructions:
  1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  2. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become tender.
  3. Stir in the chestnuts and cook for another 2-3 minutes. Remove the mushroom and chestnut mixture from the pan and set aside.
  4. In the same pan, melt butter over medium heat. Add the Arborio rice and cook for 1-2 minutes, stirring to coat the rice in the butter.
  5. Pour in the white wine and cook, stirring constantly, until it’s absorbed by the rice.
  6. Gradually add the warm vegetable broth, one ladle at a time, allowing the liquid to be absorbed before adding more. Stir frequently and continue cooking until the rice is tender and creamy, about 18-20 minutes.
  7. Stir in the mushroom and chestnut mixture, then add the Parmesan cheese, and season with salt and pepper to taste.
  8. Garnish with fresh thyme or parsley before serving.

Mushroom and Chestnut Risotto is a rich, flavorful dish that brings the perfect balance of earthy, savory, and sweet elements. The mushrooms and chestnuts provide depth and texture, while the creamy rice ties everything together. This comforting risotto is ideal for winter, whether as a hearty vegetarian main or as a side dish to accompany roasted meats. It’s a warm and satisfying choice that captures the essence of winter’s seasonal produce.

Cranberry and Sage Risotto

Cranberry and sage risotto combines the tartness of fresh cranberries with the aromatic earthiness of sage for a flavorful, festive winter dish. The cranberries burst with a tangy sweetness, complementing the creamy rice, while the sage adds a savory note that ties the dish together. This risotto is not only visually stunning with its pops of red, but it also provides a well-balanced mix of flavors. It’s perfect for holiday meals, special occasions, or a simple, comforting winter dinner.

• Ingredients:
  1. 1 ½ cups Arborio rice
  2. 1 cup fresh cranberries
  3. 1 small onion, finely chopped
  4. 2 cloves garlic, minced
  5. 4 cups vegetable broth, kept warm
  6. ½ cup white wine
  7. 2 tbsp olive oil
  8. 2 tbsp butter
  9. 1 tbsp fresh sage, finely chopped
  10. ½ cup Parmesan cheese, grated
  11. Salt and pepper, to taste
  12. Fresh sage leaves for garnish
• Instructions:
  1. In a small saucepan, cook the cranberries with a little water over medium heat for about 5-7 minutes, or until they burst and soften. Set aside.
  2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
  3. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
  4. Pour in the white wine and cook, stirring, until it’s absorbed.
  5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
  6. Stir in the cooked cranberries, fresh sage, and Parmesan cheese. Season with salt and pepper to taste.
  7. Garnish with fresh sage leaves before serving.

Cranberry and Sage Risotto is a vibrant, festive dish that combines the best of winter flavors. The tart cranberries add a refreshing contrast to the creamy rice, while the sage brings a savory depth that complements the sweetness. This risotto is perfect for holiday gatherings, offering a unique and flavorful addition to your winter menu. It’s a stunning dish that’s not only beautiful on the plate but also rich in flavor, making it an unforgettable meal.

Leek and Potato Risotto

Leek and potato risotto is a hearty and comforting dish, ideal for chilly winter nights. The leeks provide a mild, onion-like flavor, while the potatoes add creaminess and heartiness to the risotto. Together, they create a balanced and satisfying dish that’s perfect as a stand-alone vegetarian meal or as a side. With the addition of fresh herbs and a touch of Parmesan, this risotto becomes a soul-warming dish, combining the best of earthy, winter ingredients in one pot.

• Ingredients:
  1. 1 ½ cups Arborio rice
  2. 2 large leeks, cleaned and sliced (white and light green parts)
  3. 2 medium potatoes, peeled and diced
  4. 4 cups vegetable broth, kept warm
  5. ½ cup white wine
  6. 2 tbsp olive oil
  7. 2 tbsp butter
  8. ½ cup Parmesan cheese, grated
  9. 1 tbsp fresh thyme, chopped
  10. Salt and pepper, to taste
• Instructions:
  1. In a large pan, heat olive oil over medium heat. Add the sliced leeks and cook for 5-6 minutes until softened.
  2. Stir in the diced potatoes and cook for another 2-3 minutes. Remove the leek and potato mixture from the pan and set aside.
  3. In the same pan, melt butter over medium heat. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
  4. Pour in the white wine and cook, stirring constantly, until it’s absorbed by the rice.
  5. Gradually add the warm vegetable broth, one ladle at a time, allowing the liquid to be absorbed before adding more. Stir frequently and continue until the rice is creamy and tender, about 18-20 minutes.
  6. Stir in the cooked leeks and potatoes, Parmesan cheese, and fresh thyme. Season with salt and pepper to taste.
  7. Serve warm, garnished with additional thyme or Parmesan if desired.

Leek and Potato Risotto is a creamy and hearty dish that perfectly captures the essence of winter comfort food. The leeks add a delicate sweetness, while the potatoes contribute to the creamy texture, making this risotto both satisfying and comforting. It’s the ideal meal for cold days when you need something filling and warming. Whether served as a main or side dish, this risotto brings together winter flavors in a simple, yet delicious way.

Note: More recipes are coming soon!