20 Easy and Elegant Risotto Recipes for Valentine's Day You’ll Love

You're looking for a romantic dish to impress your loved one on Valentine's Day. Risotto is a great choice, offering rich flavors and elegant presentations.

You'll find 20 easy recipes to try, from classic Parmesan to luxurious Lobster and Saffron. Which one will you choose?

1. Classic Parmesan Risotto

Creamy classic Parmesan Risotto, a perfect Italian dish.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until the liquid is almost completely absorbed.
6. Add 1/2 cup of warmed chicken broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
7. Repeat step 6, adding the broth in 1/2 cup increments, until all the broth is used and the rice is cooked and creamy.
8. Remove from heat and stir in the butter and Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately.

2. Mushroom and Truffle Risotto

Indulge in a rich and earthy Mushroom and Truffle Risotto perfect for Valentine's Day.

Ingredients

• 1 cup Arborio rice
• 4 cups mixed mushrooms
• 2 tablespoons truffle oil
• 1/4 cup white wine
• 4 cups vegetable broth
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the butter in a large skillet over medium heat and sauté the mushrooms until tender.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the white wine and cook until absorbed, stirring constantly.
4. Add 1/2 cup of vegetable broth to the rice and cook, stirring constantly, until absorbed.
5. Repeat step 4 until all the broth is used, stirring constantly.
6. Stir in the truffle oil and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

3. Seafood Risotto With Garlic Shrimp

Indulge in a romantic seafood risotto with succulent garlic shrimp.

Ingredients

• 1 cup Arborio rice
• 4 cups fish stock, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1/2 cup white wine
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat the chicken stock in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
5. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
6. Add 1/2 cup of the warmed stock to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
7. Repeat the process, adding the stock in 1/2 cup increments, and waiting for it to be absorbed before adding more.
8. While the rice is cooking, prepare the garlic shrimp by sautéing the shrimp in butter until pink and cooked through.
9. When the rice is cooked and creamy, stir in the cooked garlic shrimp and Parmesan cheese.
10. Season with salt and pepper to taste, and serve immediately, garnished with chopped parsley if desired.

4. Creamy Asparagus and Prosciutto Risotto

Creamy Asparagus and Prosciutto Risotto is a romantic dish perfect for Valentine's Day.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh asparagus, trimmed
• 6 slices prosciutto, chopped
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until the liquid is almost completely absorbed.
6. Add 1/2 cup of warmed broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
7. Repeat step 6, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
8. While the rice is cooking, blanch the asparagus in boiling water for 3-5 minutes, or until tender.
9. Add the chopped prosciutto to the rice and cook for an additional 2 minutes.
10. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
11. Serve the risotto immediately, topped with the blanched asparagus.

5. Roasted Butternut Squash Risotto

Creamy risotto with roasted butternut squash and parmesan cheese.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup white wine
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh sage leaves, chopped (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. Scoop the roasted squash flesh into a blender or food processor and puree until smooth.
4. Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
5. Add the minced garlic and cook for 1 minute, until fragrant.
6. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
7. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
8. Add 1/2 cup of warmed broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
9. Repeat the process, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
10. When the rice is cooked and creamy, stir in the roasted squash puree and grated parmesan cheese.
11. Season with salt and pepper to taste, then serve immediately, garnished with chopped fresh sage leaves if desired.

6. Spinach and Feta Risotto

Creamy spinach and feta risotto, a perfect Valentine's Day dish.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup white wine
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat and cook the chopped onion until translucent.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
4. Add the white wine and cook until the liquid is almost completely absorbed.
5. Add 1/2 cup of warmed broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
6. Repeat step 5, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
7. When the rice is cooked and creamy, stir in the fresh spinach leaves and cook until wilted.
8. Remove the skillet from the heat and stir in the crumbled feta cheese.
9. Season the risotto with salt and pepper to taste, and serve immediately.

7. Lobster and Saffron Risotto

Indulge in a romantic lobster and saffron risotto this Valentine's Day.

Ingredients

• 1 cup Arborio rice
• 4 cups fish stock, warmed
• 2 tablespoons saffron threads
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 lobster tail, cooked and diced

Instructions

1. Heat the olive oil in a large saucepan over medium heat and sauté the chopped onion until translucent.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
4. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
5. Add 1/2 cup of warmed fish stock to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
6. Repeat step 5, adding the stock in 1/2 cup increments, until the rice is cooked and creamy.
7. Stir in the saffron threads, paprika, salt, and pepper.
8. When the rice is cooked, stir in the Parmesan cheese and chopped parsley.
9. Add the cooked lobster tail to the risotto and stir to combine.
10. Serve immediately, garnished with additional parsley if desired.

8. Chicken and Mushroom Risotto

Creamy chicken and mushroom risotto perfect for Valentine's Day.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 8 oz mushrooms
• 1 lb boneless chicken breast
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the chicken broth in a separate pot and keep warm.
2. Sauté the onion and garlic in olive oil until softened.
3. Add the Arborio rice and cook for 1-2 minutes.
4. Add the white wine and cook until absorbed.
5. Add 1/2 cup of warm chicken broth to the rice and stir until absorbed.
6. Repeat step 5 until all the broth is used.
7. Sauté the mushrooms in a separate pan until tender.
8. Add the chicken breast to the mushroom pan and cook until done.
9. Combine the cooked chicken and mushrooms with the risotto.
10. Stir in the Parmesan cheese and season with salt and pepper.

9. Sun-Dried Tomato and Basil Risotto

Creamy risotto infused with sun-dried tomatoes and fresh basil.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1/4 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
5. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
6. Add 1/2 cup of the vegetable broth to the rice and stir until absorbed, repeat this process until all the broth is used.
7. Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes.
8. Remove the skillet from the heat and stir in the Parmesan cheese and chopped basil.
9. Season with salt and pepper to taste, then serve immediately.

10. Risotto With Caramelized Onions and Blue Cheese

Rich and creamy risotto with caramelized onions and blue cheese.

Ingredients

• 1 large onion
• 2 cups arborio rice
• 4 cups vegetable broth
• 1/2 cup blue cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat and caramelize the onion for 20 minutes.
2. Add arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
3. Add 1 cup of vegetable broth to the skillet and stir until absorbed.
4. Repeat step 3 until all broth is used, stirring constantly.
5. Stir in blue cheese until melted and well combined.
6. Season with thyme, salt, and pepper to taste.
7. Serve hot and enjoy.

11. Pan-Seared Scallop Risotto

Pan-Seared Scallop Risotto is a romantic and decadent dish for Valentine's Day.

Ingredients

• 1 cup Arborio rice
• 4 cups fish broth, warmed
• 2 tablespoons olive oil
• 12 large scallops
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat and sear the scallops until golden brown, about 2-3 minutes per side.
2. Remove the scallops from the skillet and set aside on a plate.
3. Add the chopped onion to the same skillet and cook until translucent, about 3-4 minutes.
4. Add the garlic and cook for an additional minute, until fragrant.
5. Add the Arborio rice to the skillet, stirring to coat the rice in oil and mix with the onion and garlic.
6. Add the white wine to the skillet, stirring constantly until the liquid is almost completely absorbed.
7. Add 1/2 cup of the warmed broth to the rice mixture, stirring constantly until the liquid is mostly absorbed.
8. Repeat step 7, adding the broth in 1/2 cup increments, until the rice is cooked and creamy, about 20-25 minutes.
9. When the rice is cooked, stir in the butter and Parmesan cheese until melted and well combined.
10. Season the risotto with salt and pepper to taste, then serve with the seared scallops on top and garnished with chopped parsley if desired.

12. Lemon and Herb Risotto

A revitalizing and light risotto infused with lemon and herbs.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup white wine
• 2 lemons
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Salt and pepper
• 2 tablespoons grated Parmesan cheese

Instructions

1. Heat the broth and keep warm.
2. Sauté the onion and garlic in olive oil until softened.
3. Add the Arborio rice and cook for 1-2 minutes.
4. Add the white wine and cook until absorbed.
5. Add the broth one cup at a time, stirring constantly.
6. After 20 minutes of cooking, stir in lemon zest and juice.
7. Season with salt, pepper, and chopped herbs.
8. Serve with grated Parmesan cheese.

13. Wild Mushroom and Leek Risotto

Creamy risotto with earthy wild mushrooms and leeks.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 leeks
• 2 cups mixed wild mushrooms
• 2 cloves garlic
• 1/2 cup white wine
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the chicken broth in a separate pot and keep warm.
2. Sauté the onion and leeks in olive oil until softened.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine and cook until the liquid is almost completely absorbed.
5. Add 1/2 cup of warm broth to the rice and cook, stirring constantly, until absorbed.
6. Repeat step 5 until all the broth is used, stirring constantly.
7. Sauté the mushrooms and garlic in butter until tender.
8. Combine the cooked rice and mushroom mixture, and stir in Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately, garnished with fresh herbs if desired.

14. Goat Cheese and Sun-Dried Tomato Risotto

Creamy risotto with goat cheese and sun-dried tomatoes.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1/2 cup goat cheese, crumbled
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in chopped sun-dried tomatoes and cook for an additional 2-3 minutes.
7. Remove from heat and stir in crumbled goat cheese until melted and creamy.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with chopped fresh basil leaves.

15. Smoked Salmon and Cream Cheese Risotto

Smoked salmon and cream cheese risotto is a rich, creamy dish perfect for Valentine's Day.

Ingredients

• 1 cup Arborio rice
• 4 cups fish stock, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 8 ounces smoked salmon, flaked
• 8 ounces cream cheese, softened
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. Heat the olive oil in a large saucepan over medium heat and cook the onion until softened.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
4. Add the white wine and cook, stirring constantly, until the liquid has been absorbed.
5. Add 1/2 cup of warmed fish stock to the rice and cook, stirring constantly, until the liquid has been absorbed.
6. Repeat step 5, adding the stock in 1/2 cup increments, until all the stock has been used and the rice is tender.
7. Stir in the smoked salmon, cream cheese, and lemon juice.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with chopped parsley.

16. Roasted Vegetable Risotto

Creamy risotto with roasted vegetables, perfect for a romantic dinner.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mixed roasted vegetables
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C) and roast the mixed vegetables for 20-25 minutes, or until tender.
2. In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the Arborio rice and cook for 1-2 minutes, until coated in oil and slightly toasted.
5. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
6. Add 1/2 cup of the vegetable broth to the rice and stir until absorbed, repeating this process until all the broth is used.
7. Stir in the roasted vegetables and cook for an additional 2-3 minutes, until heated through.
8. Remove the pot from the heat and stir in the Parmesan cheese, until melted and creamy.
9. Season with salt and pepper to taste, then serve hot.

17. Sausage and Pepper Risotto

Sausage and pepper risotto is a hearty Italian dish perfect for Valentine's Day.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound sweet Italian sausage, sliced
• 2 large bell peppers, diced
• 1 cup white wine
• 1 tablespoon dried basil
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook, browning on all sides, about 5 minutes.
3. Remove the browned sausage from the skillet and set aside.
4. Add the diced onion to the skillet and cook until translucent, about 3-4 minutes.
5. Add the garlic and cook for an additional minute.
6. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
7. Add the white wine and cook, stirring constantly, until the liquid is almost completely absorbed.
8. Add 1/2 cup of the chicken broth to the skillet and stir until mostly absorbed.
9. Repeat step 8, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
10. After 20-25 minutes of cooking, stir in the basil and season with salt and pepper to taste.
11. Add the cooked sausage and diced peppers to the skillet and stir to combine.
12. Serve the risotto hot, topped with grated Parmesan cheese.

18. Broccoli and Cheddar Risotto

Creamy broccoli and cheddar risotto perfect for a Valentine's Day dinner.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3 cups broccoli florets
• 1 cup grated cheddar cheese
• 1/2 cup white wine
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
4. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
5. Add 1/2 cup of warmed chicken broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
6. Repeat step 5, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
7. After 20-25 minutes of cooking, the rice should be tender and creamy.
8. Stir in the butter and cheddar cheese until melted and well combined.
9. Add the broccoli florets to the rice and cook until tender, about 3-5 minutes.
10. Season with salt and pepper to taste, then serve immediately.

19. Prosciutto and Arugula Risotto

A creamy Prosciutto and Arugula Risotto perfect for a romantic evening.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1/2 cup white wine
• 2 cloves garlic, minced
• 6 slices prosciutto, chopped
• 4 cups arugula
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Heat chicken broth in a separate pot and keep warm.
2. Sauté chopped prosciutto in olive oil until crispy, then set aside.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add Arborio rice and cook for 1-2 minutes, until lightly toasted.
5. Add white wine and cook until the liquid is almost completely absorbed.
6. Add 1/2 cup of warm broth to the rice and stir until absorbed, repeating this process until all broth is used.
7. Stir in chopped arugula and cook until wilted.
8. Remove from heat and stir in Parmesan cheese.
9. Season with salt and pepper to taste, then serve with crispy prosciutto on top.

20. Mushroom and Barolo Wine Risotto

Rich and creamy risotto with mushroom and Barolo wine.

Ingredients

• 1 cup Arborio rice
• 4 cups mixed mushrooms
• 1/2 cup Barolo wine
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion
• 2 cloves garlic
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat and sauté onion and garlic until softened.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add Barolo wine and cook until liquid is almost completely absorbed.
4. Add 1/2 cup of vegetable broth and cook, stirring constantly, until liquid is mostly absorbed.
5. Repeat step 4, adding broth in 1/2 cup increments, until all broth is used and rice is cooked.
6. In a separate skillet, sauté mixed mushrooms with thyme until tender.
7. Stir cooked mushrooms into risotto and season with salt and pepper.
8. Remove from heat and stir in butter and Parmesan cheese until melted and creamy.
9. Serve immediately, garnished with additional Parmesan cheese if desired.

Conclusion

You'll love these 20 easy and elegant risotto recipes for Valentine's Day. Notably, 70% of couples consider cooking a romantic dinner together a great way to bond. With these recipes, you can create a memorable evening, from Classic Parmesan to creamy Asparagus and Prosciutto risottos, making your Valentine's Day truly special.