95 Vegetarian Risotto Ideas

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A popular dish in Italy, risotto is made with rice and broth, with a combination of other ingredients, to create a tasty starter, side dish, or even main meal. There are both meat-eating and vegetarian risotto ideas and recipes out there, with all sorts of ways to tweak and customise it.

Some studies have shown that risotto is the most common way to cook and serve rice for Italians, but plenty of other cultures around the world have their own versions of it, too. Why don’t we look at some of the tastiest and easiest vegetarian risotto ideas for you to try?

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95 Vegetarian Risotto Ideas

Saffron was traditionally added to rice and broth, to both flavour and colour risotto. Other common additions include vegetables, seafood, meat, herbs and spices, and more. It’s versatile, quick, and easy… once you’ve got the hang of things.

Tomato Vegetarian Risotto Ideas

Tomatoes are super easy to grow in the garden here in the UK, and there are plenty of dishes you can make with them. Some of those dishes are batch-cooking and freezer-friendly, saving you both time and money. Who doesn’t love that?

Not just easy to cook with, tomatoes are packed with vitamins, minerals, and other nutrients. Alongside cancer-preventing antioxidants, tomatoes are great for improving the health of your skin with a boost of vitamin C, can assist with digestive problems by adding fibre to your diet, could help with high cholesterol, and could improve overall heart health.

Vegan Cherry Tomato Baked Risotto with Hazelnut and Thyme by Veggie Num Num / Yummly
Tomato and Courgette Risotto by BBC Good Food

Pearl Barely Risotto with Tomatoes, Spinach, and Feta by My Dinner
Tomato and Rosemary Pearl Barley Risotto by Sainsbury’s Magazine
Artichoke and Sun-Dried Tomato Risotto by Cilantro and Citronella / Yummly

Easy Baked Tomato Risotto by BBC Good Food
Tomato and Spinach Risotto with Confit Tomatoes and Basil Puree by Circus Gardener
Sunblush Tomato Risotto by The Hairy Bikers

Hot Tomato Jam and Pea Risotto by Belleau Kitchen / Yummly
Baked Tomato, Mozzarella and Basil Risotto by BBC Good Food

Risotto with Mushrooms Recipes

Mushrooms are a great substitute for meat in risotto, absorbing flavours and providing a meat-like texture. There are so many different types to experiment with, too. Oyster mushrooms work as a seafood alternative, especially for scallops. They also have a great texture for a chicken alternative, especially when flavoured with vegetarian-friendly chicken broths or stocks.

Mushrooms contain a whole bunch of nutrients that are beneficial to vegetarians and meat-eaters alike, such as potassium, selenium, vitamin D, and B-vitamins. Some of them contain things like beta-glucans, which an offer the immune system a little boost; and they’re also high in antioxidants, which are said to reduce the risk of cancer.

Easy Mushroom Risotto by Deliciously Ella
Cheater’s 15-Minute Mushroom Risotto by Easy Cheesy Vegetarian
Creamy Mushroom and Leek Risotto (Gluten-Free) by Oh My Veg

Mushroom and Spinach Risotto by BBC Good Food
Pearl Barley Risotto with Mushrooms and Sugar Snap Peas by The Veg Space
Creamy Mushroom and Chive Risotto by Gousto

Mushroom Farro Risotto by Oh My Veggies
Creamy Mushroom Risotto without Wine by The Veg Space
Spelt and Wild Mushroom Risotto by BBC Good Food

Porcini Barley Risotto with Lemon Chard by Tesco Real Food
Slow Cooker Mushroom Risotto by Stay at Home Mum / Yummly
Fennel and Lemon Risotto by BBC Good Food

Asparagus and Shiitake Risotto by Lucy and Lentils
Oven-Baked Porcini and Thyme Risotto by BBC Good Food
Fried Sage and Onion Risotto with Squash, Wild Mushrooms, Cavolo Nero, and Trevise by James Martin

Cheesy Risotto Ideas for Vegetarians

Cheese goes with pretty much everything in my opinion, so it makes sense that it would go with rice in a risotto, too. Many Italian variations of the classic rice dish pairs cheese with other ingredients, such as Risotto alla pilota from Mantua in Lombardy, Italy, which uses parmesan cheese alongside pork and sausage.

There are even vegetarian versions of traditional cheesy risotto ideas. Risotto alla zucca incorporates grated cheese with nutmeg and pumpkin. Let’s keep things nice and simple for just now, though. All of these cheesy risotto ideas for vegetarians are delicious, easy to whip up, and great for side and main dishes.

Roasted Squash Risotto with Wensleydale by BBC Good Food
Pearl Barley Risotto with Feta Cheese by Vegetarian Society

Tomato and Mascarpone Risotto by BBC Good Food
Cheesy Roasted Carrot Risotto by Tesco Real Food
Next Level Three-Cheese Risotto by BBC Good Food

Beetroot Risotto with Feta Cheese by BBC Good Food
Beetroot and Goat’s Cheese Risotto with Mint Gremolata by Sainsbury’s Magazine
Pesto and Goat’s Cheese Risotto by BBC Good Food

Vegetarian Bacon and Pea Cheesy Risotto by Good to Know
Mozzarella-Topped Tomato Risotto with Basil Oil by Gousto
Herb and Parmesan Risotto by BBC Good Food

Celery, Blue Cheese, and Sage Risotto by Mary Berry / Happy Foodie
Mushroom, Mascarpone, and Rosemary Risotto by Tesco Real Food
Watercress Risotto with Goat’s Cheese by BBC Good Food

Baked Courgette and Feta Risotto by Tesco Real Food

Garlic Vegetarian Risotto Recipes

If you’re not a lover of garlic, you might want to look away now, because all these tasty vegetarian risotto recipes contain plenty of it. There’s a whole bunch of health benefits packed into those flavoursome bulbs. It’s been used for years as a form of medicine, using its antibacterial, antifungal, and antiviral properties.

To create a perfectly creamy risotto, you’ll need the right rice. Experts recommend roma, vialone nano, baldo, carnaroli, or arborio rice types. It’s also not a good idea to give the rice a quick wash before cooking with it, because the starch in the rice is what makes the dish so creamy.

Wild Garlic and Pea Risotto with Cheddar Crisp Tuile by Oh My Veg

Tomato and Garlic Risotto by Lucy and Lentils
Creamy Garlic Risotto with Mushrooms by Cook Style
Vegan Baked Mushroom, Garlic, and Sage Risotto by Cook Republic / Yummly

Cornish Asparagus Risotto with Peas and Wild Garlic Pesto by Tin and Thyme

Seedy and Nutty Risotto Ideas for Vegetarians

The impact of seeds and nuts in a risotto (or other dishes) should not be underestimated. As well as providing new flavours, it also helps to add texture to dishes that might otherwise have hardly any, or no texture at all.

Pumpkin seeds are especially great for those in need of a nutrient boost, with high amounts of magnesium, which could help to promote better sleeping patterns. It also contains other vitamins and minerals such as vitamin K, iron, zinc, copper, potassium, manganese, phosphorous, and more.

Broad Bean, Dill, and Hazelnut Risotto by Sainsbury’s Magazine

Vegan Peanut Butter Risotto by Cook Style
Slow Cooker Pine Nut, Fennel, and Parmesan Risotto by Cara Hobday / Happy Foodie
Walnut, Mushroom, and Spinach Risotto by Krumpli

Baked Kale Risotto with Pumpkin Seeds by Tesco Real Food

Risotto with Peas for Vegetarians

Peas are a common addition to many risotto recipes, especially vegetarian ones. They help to add a little colour, are quite cheap to buy in bulk, and add both texture and taste to a dish. And, in case you didn’t know, peas are also super nutritious. Thankfully, if you’re not a pea lover, you can hide them away in a risotto and pretend they’re not there.

Alongside vitamins A, C, and K, peas also contain a host of other minerals, including iron, calcium, fibre, and folate. You’ll find antioxidants in those little green balls, and protein, too. You should consider throwing a handful of peas in all sorts of dishes aside from risotto, including pasta dishes, lasagnes, pies, and more.

Pea and Tarragon Risotto by BBC Good Food

Pea and Asparagus Risotto by Asda Good Living
Risotto with Mushrooms, Peas, and Marsala by Tesco Real Food
Squash, Pea, and Sage Risotto by Annabel Karmel / Happy Foodie

Creamy Pea and Chive Risotto by BBC Good Food
Green Pea and Mint Risotto by My Goodness Kitchen
Pea, Avocado, and Basil Risotto by Circus Gardener

Leek and Pea Risotto by The Veg Space
Peas and Broad Beans Risotto by BBC Good Food
Smoked Paprika and Pea Risotto by Cook Style

Herby Vegetarian Risotto Ideas

No meal is complete without a little magic in the form of herbs and spices, and that’s why I’ve decided to add a few nice n’ herby vegetarian risotto ideas. Whether you’re into rosemary, chives, thyme, or parsley, I’ve got you covered.

A simple (and some might say, boring) dish is turned into something else entirely with the help of spices, herbs, and other flavoursome additions. You shouldn’t be afraid to play around with your favourite flavours. What’s the worst that could happen? You might find a new dish you absolutely love!

Artichoke, Red Onion, and Rosemary Risotto by BBC Good Food
Sweet Mixed Pepper and Chive Risotto by Gousto

Roasted Cauliflower and Thyme Risotto with Lemon Pangritata by Circus Gardener
Lemon Pearl Barley Risotto with Chard, Parsley, and Almonds by Rukmini Iyer / Happy Foodie
Parsnip, Rosemary, and Balsamic Risotto by Gousto

Vegetable Risotto Ideas

One that thing works so well with risotto is vegetables, and there are more than just a few you can pick from. Spinach, root vegetables, broccoli, leek, squash, and even seasonal flavours… there’s a little something for everyone. They’re super easy to tweak and customise, too. You can add your favourite vegetables in with no problems.

In Italy, risotto is the second most popular dish. Can you guess what food holds the number one spot? That’s right: it’s pizza! Most people in the country eat the dish as a starter or appetiser, but across the globe it’s eaten more often as a main dish.

Seasonal Vegetarian Risotto by Pierre Koffmann / GBC
Asparagus Risotto by BBC Good Food

Leek and Taleggio Risotto by Sainsbury’s Magazine
Vivid Green Risotto by Jamie Oliver
Butternut Squash Risotto by Asda Good Living

Purple Sprouting Broccoli Farro Risotto by The Veg Space
Spinach and Barley Risotto by BBC Good Food
Courgette and Lemon Risotto by James Martin

Quinoa Risotto with Roasted Root Vegetables by Oh My Veggies
Oven-Baked Red Pepper Risotto by BBC Good Food

Pumpkin Risotto Recipes for Vegetarians

The name ‘risotto’ means, quite literally, ‘big rice’. Otto in Italian means big, and riso means rice. In some places around the world, risotto is a sweet dessert rather than a savoury food, mixed with fruit, honey, and other sweet things.

Nigella Lawson refers to her risotto as comfort food, and although it has a pretty bad reputation for being difficult to make, you just need to have a little patience. It’s a virtue for a reason!

Pumpkin Cauliflower Rice Risotto by Nutrition a la Natalie / Yummly
Spicy Pumpkin Risotto by Good to Know
Pumpkin and Cavolo Nero Risotto with Pumpkin Seed Pesto by Circus Gardener

Roasted Pumpkin and Leek Risotto by Lucy and Lentils
Pumpkin Risotto by James Martin

Boozy Risotto Recipes

If you’d like your risotto to have some real flavour and oomph to it, you could always add booze. (Because who doesn’t enjoy throwing alcohol in food as well as in a glass for dinner?) Just don’t drink too much while you’re cooking because this dish needs constant supervision and stirring. Sadly, you can’t just throw it all in a pan and hope for the best.

Quoting Jamie Oliver, rushing your risotto will only ruin its texture. It should simmer over a low heat, stirred frequently to avoid everything sticking to the bottom of the pan and/or getting burnt. Anyway, lecture over, it’s time for the boozy risotto recipes:

Chipotle Mexican Risotto by Food Recipes HQ / Yummly
Red Wine Risotto by BBC Good Food
Wild Mushroom and Sherry Risotto by The Veg Space / Yummly

Earthy Red Wine and Mushroom Risotto by Jack Monroe / Happy Foodie
Beet Merlot Risotto by Heather Christo / Yummly

Other Vegetarian Risotto Ideas

And now we come to a section that I like to call ‘the others,’ which basically means, I didn’t know where else to put these vegetarian risotto recipes. And while I’m bringing you some tasty risotto recipes, I’d like to wow you with a fun risotto-based fact.

Are you ready for it?

There seems to be some debate over the origins of risotto, and specifically risotto alla Milanese. Some believe it was first introduced in the 1800s, but there is a tale from 1574 that also provides an origin story. Either way, we’re glad it exists, right? It’s a tasty treat… and a very versatile one!

Spring Frittata by Jamie Oliver
Vegan Chestnut Risotto by Cook Style

Avocado Risotto by Easy Cheesy Vegetarian
Beetroot Risotto by Asda Good Living
Courgette and Broad Bean Risotto with Basil Pesto by BBC Good Food

Radish Risotto by Cilantro and Citronella / Yummly
Baked Kale Risotto with Pumpkin Seeds by Tesco Real Food
Flageolet Bean and Crispy Leek Risotto with Truffle Oil by Circus Gardener

Chestnut and Truffle Risotto by Angela Hartnett / Happy Foodie
Classic Risotto Milanese by Delia Smith

That’s all I’ve got for you today, folks. I do hope you’ve found something that tickles your pickle. And if you don’t like pickles: I hope you find something that floats your boat. You get the idea.

If you’re on the hunt for more vegetarian recipes, you’ll find a bunch more here on Buzzy Kitchen. Why not take a peek at one or two of these while you’re here: