30 Easy Risotto Recipes That Are the Definition of Comfort Food

There’s no toiling over a hot stove here. This clever recipe goes right in the oven, leaving your hands free to get the rest of the meal together (and/or wrangle children, finish work and kick back with a glass of wine).

Using barley instead of arborio rice gives the classic dish a unique, nutty flavor and lots of healthy, whole-grain goodness.

So elegant and impressive, no one will ever guess how easy it is to make. (Seriously—you're only nine ingredients away.)

Another grain swap that makes risotto fast and healthy. Not only is barley a quick-cooking ingredient, but it also packs a punch of protein.

As simple as this recipe is, there are a few key steps to making it flawlessly. Be sure to heat the water ahead of time so when it's added to the rice, it doesn't slow the cooking process. And be sure to keep stirring so the risotto stays moist and creamy.

When summer and fall produce unite. Feel free to substitute other veggies and greens if you'd prefer, like asparagus, spinach or arugula.

Can you believe this comfort food hybrid only needs 25 minutes to come together? Bring on the crispy pancetta, salty Parmesan and dry white wine.

The sun is shining, the flowers are blooming and spring is in full force—at least, that's what this veggie-loaded dish tastes like. It's packed with radishes, peas, spinach, chives and mushrooms.

Instead of stirring the risotto nonstop for 30 minutes, we save it for the very end. Don't worry: It'll turn out just as creamy, plus it gives you more time to set the table or prepare the main course.

This autumn beauty deserves a spot on your Thanksgiving table. It's extra sweet in flavor, due to the butternut squash being pureed into the chicken broth that's used to cook the rice.

Despite its luxurious consistency, this summer stunner is dairy-free and vegan. The secret is cooking the zucchini down long enough so that it turns uber creamy without the help of butter, cheese or cream.

Lemon- and miso-spiked white bean puree is the key to all its creaminess. Don't even get us started on the saucy herbed tomatoes.

Butternut is arguably the most popular fall squash, so feel free to swap in acorn, kabocha or delicata if you've already had your fill for the season.

Asparagus and peas reign supreme in this decadent bowl of Parmesan-kissed splendor.

It's basically the most low-maintenance risotto you'll ever make, since it's finished in less than an hour and requires only minimal stirring.

Whether you use brown arborio or short-grain brown rice, this dish is loaded with nutrition (and lots of buttery, cheesy mushrooms).

Make it once, eat it all week. Be sure to use bone-in, skin-on chicken thighs so it turns out as juicy, crispy and flavorful as possible.

Everyone’s favorite new gadget is a dream for making risotto. It’s done in 20 minutes, but tastes like you spent two hours stirring it on the stove.

Is there anything cauliflower can’t do? (No. The answer is no.)

From fridge to table in half an hour. We kid you not. Be sure to pat the scallops dry before searing them—their outer crust will turn out crispier.

This dish from Coterie member Gena Hamshaw is way too creamy to be vegan…but magically, it is. Chalk it up to vegetable broth and white wine.

Who knew healthy quinoa could do all *this*? (Thanks for the inspo, Coterie member Gaby Dalkin.)

The secret to this recipe? Swapping arborio rice for orzo, a rice-shaped pasta that cooks up quickly and beautifully every time.

Canned pumpkin gives Phoebe Lapine’s risotto a decadent, creamy texture without a drop of butter or cream (or excessive stirring).

Not only does the quinoa risotto boast butter, fresh herbs and truffle oil, but it's also made with three types of cheese: Parmesan, provolone and mozzarella.

Baking the risotto in the oven means you can spend less time stirring and more time making the main course. (Might we suggest shrimp, salmon or chicken?)

Using coconut milk in place of traditional cream in the risotto is such a smart idea, since it pairs beautifully with the ground turmeric and curry powder in the chicken.

C'mon, how pretty would these look nestled between gravy-topped roast turkey, cranberry sauce and stuffing?

In case you thought brown butter risotto couldn't get more decadent, topping it with a runny poached egg really takes the dish to a new level of heavenly.

In case you're wondering what to do with all that leftover risotto, these cheesy handhelds sound like a solid plan to us.