Healthy Risotto Recipes

Corn and tomatoes make this risotto taste like summer itself, but you can stir in almost any vegetables that your family likes. Make this simple entree vegetarian by swapping in vegetable broth or "no-chicken" broth for the chicken broth.

Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. In this easy recipe, you don't have to stand over the stove constantly stirring. Just add everything into the multicooker and cook on high pressure for 10 minutes and this delicious dinner side dish is ready.

Easy homemade cauliflower rice stands in for regular rice in this healthy vegetable-based risotto, lowering both the calories and carbs in this traditionally starchy dish. To make this a vegetarian meal, use vegetable broth instead of chicken broth.

In this healthy, quick risotto recipe, we use instant brown rice instead of arborio rice, and frozen corn and edamame to speed up the cooking time and add fiber. To get the creamy risotto texture without slow cooking, we stir in cream cheese and Parmesan just at the end of cooking.

Asparagus, snap peas and a touch of lemon zest bring fresh spring flavor to this riff on classic risotto made with a whole-grain rice blend.

Amp up the protein and flavor of a box of risotto by adding some roasted white beans and prepared pesto in this easy 3-ingredient meal.

In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.

Quinoa, the super-grain of Peru, has a creamy and supple texture that lends itself to recipes that are typically made with rice, like this risotto. It's high in protein and fiber, gluten-free and very filling. White quinoa is the most common variety, but you can also find red, black or multicolored quinoa--any variety works in this recipe. For a vegetarian version of this easy healthy recipe, double the mushrooms and skip the shrimp.

Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

Made with the readily available long-grain rice instead of Italian short-grain, this seafood risotto does not require constant stirring as does traditional risotto.

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

This Spanish-inspired main-dish risotto is studded with plenty of shrimp and peas. If you happen to have fresh shelled peas on hand, feel free to use them in place of the frozen peas.