Simple Yet Sophisticated Risotto Recipes for Valentine’s Day

You’ll be surprised to know that 70% of couples celebrate Valentine’s Day with a home-cooked meal. You’re looking for sophisticated options, and risotto is a great choice. You can explore 18 simple yet elegant recipes, but can you narrow it down to the perfect dish?

Classic Romantic Risotto

Rich and creamy, this classic romantic risotto is a perfect Valentine’s Day dish.

Ingredients

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

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 the vegetable broth to the rice and stir until absorbed.
7. Repeat step 6 until all the broth is used, stirring constantly.
8. Remove the skillet from the heat and stir in the Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve the risotto hot, garnished with chopped parsley.

Mushroom and Truffle Delight

Indulge in earthy flavors with this mushroom and truffle risotto.

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
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat 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 the liquid is almost completely absorbed.
4. Add 1/2 cup of vegetable broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
5. Repeat step 4 until all the broth is used, stirring constantly.
6. Stir in truffle oil and cook for an additional minute.
7. Season with salt and pepper to taste, then serve hot topped with Parmesan cheese.

Asparagus and Prosciutto Love

Creamy asparagus and prosciutto risotto for a romantic dinner.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 pound fresh asparagus
• 6 slices prosciutto
• 1/2 cup white wine
• 1/4 cup grated Parmesan
• 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, stirring constantly.
4. Add the white wine and cook until absorbed.
5. Add 1/2 cup of warm broth to the rice and stir until absorbed, repeat this process.
6. Cut the asparagus into 1-inch pieces and add to the rice when there are 2 cups of broth left.
7. Slice the prosciutto into thin strips and add to the rice.
8. Remove from heat and stir in the Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately, garnished with additional asparagus and prosciutto if desired.

Spicy Shrimp and Saffron Passion

Spicy Shrimp and Saffron Passion is a romantic risotto dish for Valentine’s Day.

Ingredients

• 1 cup Arborio rice
• 4 cups fish stock
• 2 tbsp saffron threads
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shrimp, peeled and deveined
• Salt and pepper, to taste
• 1/4 cup white wine
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped

Instructions

1. Heat the fish stock in a separate pot and keep warm.
2. Soak the saffron threads in 2 tbsp of hot water.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the chopped onion and cook until translucent.
5. Add the garlic and cook for 1 minute.
6. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
7. Add the white wine and cook until the liquid is absorbed.
8. Add 1/2 cup of the warm fish stock to the rice and stir until absorbed.
9. Repeat the process, adding the stock in 1/2 cup increments, until the rice is cooked.
10. Add the smoked paprika, cayenne pepper, and soaked saffron to the rice and stir.
11. Add the shrimp to the rice and cook until pink and fully cooked.
12. Remove from heat and stir in the butter and Parmesan cheese.
13. Season with salt and pepper to taste.
14. Serve hot, garnished with chopped parsley.

Creamy Leek and Garlic Sensation

Creamy Leek and Garlic Sensation is a rich and savory risotto perfect for Valentine’s Day.

Ingredients

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

Instructions

1. Heat the chicken broth 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 minced garlic and cook for 1 minute, until fragrant.
4. Add the chopped leeks and cook until they are softened, about 5 minutes.
5. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
6. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
7. Add 1/2 cup of the warm chicken broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
8. Repeat step 7, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
9. When the rice is cooked and creamy, remove from heat and stir in the butter and Parmesan cheese.
10. Season with salt and pepper to taste, then serve immediately.

Roasted Vegetable Rhapsody

Roasted Vegetable Rhapsody is a colorful dish with roasted vegetables and creamy risotto.

Ingredients

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

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper, and roast in the oven for 20-25 minutes.
3. In a large pot, heat the vegetable broth over low heat.
4. In a large skillet, sauté the chopped onion and minced garlic until softened.
5. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
6. Add 1/2 cup of the warmed broth to the rice and cook, stirring constantly, until absorbed.
7. Repeat step 6, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
8. Stir in the roasted vegetables and grated Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve the Roasted Vegetable Rhapsody hot, garnished with additional Parmesan cheese if desired.

Lobster and Champagne Indulgence

Lobster and champagne create a luxurious Valentine’s Day risotto.

Ingredients

• 1 cup Arborio rice
• 4 cups fish stock, warmed
• 1/2 cup champagne
• 2 lobsters, cooked and diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
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 champagne and cook until liquid is almost completely absorbed.
6. Add warmed fish stock, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. When rice is cooked and creamy, stir in diced lobster and Parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with chopped parsley.

Sun-Dried Tomato and Basil Bliss

Sun-Dried Tomato and Basil Bliss is a romantic risotto perfect for Valentine’s Day.

Ingredients

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

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine and cook until the liquid is fully absorbed.
5. Add 1/2 cup of the vegetable broth to the rice and cook, stirring constantly, until the liquid is fully absorbed.
6. Repeat step 5, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
7. Stir in the sun-dried tomatoes, Parmesan cheese, and basil.
8. Season with salt and pepper to taste.
9. Serve immediately and enjoy.

Butternut Squash and Sage Serenade

Creamy butternut squash and sage risotto for a romantic dinner.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons butter
• 2 tablespoons white wine
• 2 tablespoons chopped fresh sage
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. Roast the squash in the oven with olive oil, salt, and pepper for 30 minutes, or until tender.
4. In a large skillet, sauté the chopped onion and minced garlic until softened.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the white wine and cook until the liquid is absorbed.
7. Warm the vegetable broth in a separate pot.
8. Add 1/2 cup of warmed broth to the rice mixture and cook, stirring constantly, until absorbed.
9. Repeat step 8 until all the broth is used, stirring constantly.
10. Stir in the roasted butternut squash, butter, and chopped sage.
11. Season with salt and pepper to taste.
12. Serve the risotto hot, topped with grated Parmesan cheese.

Pan-Seared Scallops and Pesto Pleasure

Pan-Seared Scallops and Pesto Pleasure is a romantic seafood dish.

Ingredients

• 12 large scallops
• 1/2 cup pesto sauce
• 1/4 cup white wine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup risotto
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the risotto according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat and sear the scallops until golden brown.
3. Remove the scallops from the skillet and set aside.
4. In the same skillet, add garlic and cook for 1-2 minutes until fragrant.
5. Add white wine to the skillet and cook until reduced by half.
6. Stir in pesto sauce and cook for an additional 2 minutes.
7. Combine cooked risotto, pesto sauce mixture, and Parmesan cheese in a large serving dish.
8. Serve the scallops on top of the risotto and season with salt and pepper to taste.

Artichoke and Spinach Symphony

Creamy risotto with artichoke and spinach, perfect for Valentine’s Day.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach leaves
• 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, until lightly toasted.
5. Add the white wine and cook until absorbed, stirring constantly.
6. Add 1/2 cup of warmed broth to the rice and cook, stirring until absorbed.
7. Repeat step 6, adding the broth in 1/2 cup increments, until all the broth is used.
8. Stir in the chopped artichoke hearts and cook for 2-3 minutes.
9. Add the fresh spinach leaves and cook until wilted.
10. Season with salt and pepper, to taste.
11. Serve immediately, topped with grated Parmesan cheese.

Chicken and Mushroom Piccata

Delicate chicken and mushrooms in a creamy sauce.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cups mixed mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup white wine
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. Season the chicken with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until browned, about 5-6 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. Add the garlic and mushrooms to the skillet and cook until the mushrooms release their liquid and start to brown.
6. Add the white wine to the skillet and cook until the liquid is almost completely reduced.
7. Add the chicken broth to the skillet and bring to a simmer.
8. Stir in the butter and flour to make a roux, cooking for 1-2 minutes.
9. Pour in the heavy cream and bring the mixture to a simmer.
10. Return the chicken to the skillet and cook until heated through.
11. Serve the chicken and sauce over risotto, garnished with chopped parsley.

Smoked Salmon and Dill Desire

Smoked salmon and dill create a romantic risotto 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
• 1/4 cup chopped fresh dill
• 6 slices smoked salmon, diced
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat and sauté the 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 coated in oil and slightly toasted.
4. Add the white wine and cook until absorbed, stirring constantly.
5. Add 1/2 cup of warmed fish stock and cook, stirring constantly, until absorbed.
6. Repeat step 5, adding the stock in 1/2 cup increments, until the rice is cooked and creamy.
7. Stir in the chopped dill, diced smoked salmon, and butter until the butter is melted.
8. Season with salt and pepper to taste, then stir in the Parmesan cheese.
9. Serve immediately, garnished with additional dill if desired.

Eggplant and Ricotta Romance

Creamy eggplant and ricotta risotto for a romantic dinner.

Ingredients

• 1 large eggplant
• 2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• Salt and pepper

Instructions

1. Chop the eggplant into small cubes and sauté in olive oil until tender.
2. In a large pot, heat the vegetable broth and keep warm.
3. Sauté the onion and garlic until softened, then add the Arborio rice and cook for 1-2 minutes.
4. Add the white wine to the rice mixture and stir until absorbed.
5. Add 1/2 cup of the warm broth to the rice mixture and stir until absorbed, repeating this process until all broth is used.
6. Stir in the cooked eggplant, ricotta cheese, and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional Parmesan cheese if desired.

Goat Cheese and Fresh Herb Frenzy

Creamy goat cheese and fresh herbs blend in a romantic risotto dish.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup goat cheese, crumbled
• 1/4 cup white wine
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 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 the vegetable broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
7. Repeat the process, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
8. When the rice is cooked and creamy, stir in the crumbled goat cheese.
9. Season with salt and pepper to taste.
10. Stir in the chopped parsley and basil.
11. Serve the risotto hot, garnished with additional herbs if desired.

Pear and Gorgonzola Seduction

Creamy risotto with pear and gorgonzola creates a romantic dinner.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ripe pear, diced
• 1/2 cup gorgonzola cheese, crumbled
• 1/4 cup white wine
• Salt and pepper to taste
• Fresh thyme, chopped (optional)

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 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 the rice is cooked and creamy.
8. Stir in the diced pear and cook for an additional 2-3 minutes.
9. Remove the skillet from the heat and stir in the crumbled gorgonzola cheese.
10. Season with salt and pepper to taste, then serve immediately, garnished with chopped fresh thyme if desired.

Provençal Vegetable and Goat Cheese

Savory Provençal vegetable and goat cheese risotto perfect for Valentine’s Day.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup mixed Provençal vegetables
• 1/2 cup goat cheese
• Salt and pepper to taste
• Fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until translucent.
3. Add the garlic and cook for 1 minute.
4. Add the Arborio rice and cook for 1-2 minutes.
5. Add the vegetable broth one cup at a time, stirring continuously.
6. After 20 minutes of cooking, stir in the mixed Provençal vegetables.
7. Cook for an additional 2-3 minutes or until the vegetables are tender.
8. Remove from heat and stir in the goat cheese until melted.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.

Wild Mushroom and Truffle Decadence

Indulge in a rich Wild Mushroom and Truffle Decadence risotto.

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
• Fresh parsley, chopped

Instructions

1. Heat the chicken broth in a separate pot and keep warm.
2. Sauté the mixed mushrooms in butter until they release their liquid and start to brown.
3. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in butter and slightly toasted.
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 the liquid is absorbed.
6. Repeat step 5, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
7. Stir in the truffle oil and Parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with chopped parsley.

Conclusion

You’ll impress your Valentine with these 18 risotto recipes. Notably, 70% of couples consider cooking together a romantic activity, making these recipes a perfect choice. With unique ingredients and flavors, they’ll add a sophisticated touch to your dinner, creating a memorable experience that combines love, food, and togetherness.