Best Recipes for 14 Winter Greens Risotto Styles

Winter greens bring essential depth, texture, and vitamins to the classic Italian comfort dish. Risotto, while traditionally simple, benefits immensely from the robust, sometimes bitter, flavors of cold-weather produce. Mastering the arborio technique allows you to transform humble ingredients into a luxurious meal, perfect for pairing with many romantic Valentine’s Day dinner recipes. For the perfect creamy texture, remember that constant stirring and hot broth are key—many of the same principles that apply to achieving perfect texture in rich dishes, like finding 5 Revolutionary Hacks for the Creamy Tomato Basil Soup.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth (hot)
• 1 bunch lacinato kale, blanched and pureed
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 Tbsp butter
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Sauté rice in butter until translucent edges appear.

2. Deglaze with wine and cook until absorbed.

3. Ladle broth slowly, stirring constantly, until rice is creamy and al dente.

4. Stir in the kale puree, Parmesan, and lemon zest during the final minute of cooking.

5. Season and serve immediately.

Prep/Cook Time & Servings: 35 minutes, Serves 4

Ingredients:

• 1 cup Arborio rice
• 5 cups chicken or vegetable broth (hot)
• 4 oz diced prosciutto
• 1 bunch Swiss chard, chopped (stems and leaves separated)
• 1 small shallot, finely diced
• 1/4 cup Parmesan, plus extra for garnish

Instructions:

1. Crisp prosciutto in a separate pan, reserve pieces and fat.

2. In the risotto pan, sauté shallot and chard stems in the reserved prosciutto fat.

3. Add rice and toast; then proceed with the standard broth-ladling method.

4. In the last 5 minutes, stir in the chard leaves until wilted.

5. Remove from heat, stir in Parmesan, and top with crispy prosciutto.

Prep/Cook Time & Servings: 40 minutes, Serves 4

Ingredients:

• 1 cup Carnaroli rice
• 4 cups vegetable broth (hot)
• 1 head radicchio, finely shredded
• 1/2 cup dry red wine (optional, for deglazing)
• 3 oz Gorgonzola cheese, crumbled
• 1/4 cup heavy cream
• 2 Tbsp olive oil

Instructions:

1. Sauté radicchio briefly in olive oil until softened, then remove.

2. Toast rice, deglaze with red wine, then add broth gradually until al dente.

3. Return the radicchio to the pan.

4. Stir in the Gorgonzola and heavy cream until melted and fully integrated.

5. Serve immediately while the cheese is still molten.

Prep/Cook Time & Servings: 45 minutes, Serves 3

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken broth (hot)
• 4 oz pancetta, diced
• 1 cup Brussels sprout leaves (separated from 1 lb sprouts)
• 1/4 cup Parmesan cheese
• 1 Tbsp balsamic glaze (for finishing)

Instructions:

1. Render pancetta until crisp, remove from pan, reserving fat.

2. Toast rice in pancetta fat. Add broth gradually, stirring.

3. Five minutes before the rice is done, stir in the Brussels sprout leaves.

4. Once creamy, stir in Parmesan and the crisp pancetta pieces.

5. Drizzle with balsamic glaze just before serving.

Prep/Cook Time & Servings: 40 minutes, Serves 4

Ingredients:

• 1 cup Arborio rice
• 5 cups smoked ham hock broth (or chicken broth)
• 1/2 cup diced smoked ham or bacon
• 1 bunch collard greens, stemmed and finely chopped
• 1 clove garlic, minced
• 1/4 cup grated Pecorino Romano cheese

Instructions:

1. Sauté ham until browned; add garlic and collard greens, cooking until wilted.

2. Add rice and toast briefly.

3. Add broth slowly, continuing to stir until creamy.

4. Stir in Pecorino Romano and taste for seasoning (ham hock broth is often salty).

Prep/Cook Time & Servings: 45 minutes, Serves 4

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth (hot)
• 5 oz fresh spinach, wilted and squeezed dry
• 1/2 cup fresh ricotta cheese
• 1/4 cup Parmesan cheese
• Pinch of nutmeg

Instructions:

1. Cook risotto using the classic broth method until rice is nearly finished.

2. Stir in the wilted spinach and nutmeg.

3. Off the heat, stir in Parmesan.

4. Gently fold large dollops of fresh ricotta into the finished risotto, creating creamy swirls.

Prep/Cook Time & Servings: 30 minutes, Serves 4

Ingredients:

• 1 cup Carnaroli rice
• 4.5 cups chicken broth (hot)
• 1 bunch mustard greens, chiffonade
• 4 Tbsp unsalted butter (for browning)
• 1/4 cup Parmesan cheese
• 1 tsp fresh thyme leaves

Instructions:

1. Start risotto as usual. In a separate small pan, cook butter over medium heat until fragrant and nutty brown solids form.

2. Five minutes before the rice is ready, stir in the mustard greens and thyme.

3. Finish cooking. Off the heat, stir in Parmesan.

4. Drizzle the warm brown butter over each serving of risotto before plating.

Prep/Cook Time & Servings: 40 minutes, Serves 3-4

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth (hot)
• 2 cups fresh arugula
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 2 Tbsp olive oil, plus 1/4 cup for pesto

Instructions:

1. Blend arugula, pine nuts, the extra olive oil, and a pinch of salt into a loose pesto.

2. Prepare the risotto using the classic method.

3. Once the rice is creamy and finished, remove it from the heat.

4. Gently fold in the arugula pesto and the Parmesan cheese.

5. Garnish with extra toasted pine nuts.

Prep/Cook Time & Servings: 35 minutes, Serves 4

Ingredients:

• 1 cup Carnaroli rice
• 4 cups vegetable broth (hot)
• 2 cups finely shredded green cabbage
• 1 tsp caraway seeds
• 2 Tbsp apple cider vinegar
• 1/4 cup Parmesan cheese

Instructions:

1. Sauté cabbage and caraway seeds in a splash of oil until softened and slightly caramelized.

2. Add the rice and toast. Deglaze with apple cider vinegar.

3. Add broth slowly, stirring frequently, until rice is finished.

4. Stir in Parmesan and serve, enjoying the sweet and tangy notes of the cabbage.

Prep/Cook Time & Servings: 40 minutes, Serves 4

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken broth (hot)
• 1 bunch watercress, rough chopped
• 3 oz soft goat cheese, crumbled
• 1 small clove garlic, minced
• 1/4 cup Parmesan

Instructions:

1. Cook rice using the standard method, sautéing the garlic briefly before adding the rice.

2. During the final 3 minutes, stir in the chopped watercress until just wilted.

3. Remove from heat and stir in the Parmesan.

4. Top each serving with the crumbled goat cheese, allowing it to soften slightly.

Prep/Cook Time & Servings: 35 minutes, Serves 3

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth (hot)
• 1 bunch dandelion greens, chopped
• 1/4 cup sun-dried tomatoes (packed in oil), chopped
• 2 Tbsp cream cheese (optional, for extra creaminess)
• 1/4 cup Parmesan

Instructions:

1. Prepare risotto until nearly finished. The bitter nature of dandelion greens is balanced by the sweet, chewy tomatoes.

2. Stir in dandelion greens and chopped sun-dried tomatoes.

3. Off the heat, stir in Parmesan and cream cheese (if using).

Prep/Cook Time & Servings: 40 minutes, Serves 4

Using earthy, hearty greens like turnip greens elevates a simple risotto into a complete, deeply comforting meal. This method works well for other robust greens, making it a staple alongside other 7 Best Slow Cooker Beef Stew Recipes for Ultimate Comfort.

Ingredients:

• 1 cup Carnaroli rice
• 4 cups vegetable broth (hot)
• 1 bunch turnip greens, chopped
• 1 tsp fresh lemon thyme leaves
• Zest of 1/2 lemon
• 1/4 cup Parmesan

Instructions:

1. Sauté rice with thyme and lemon zest. Proceed with the broth addition.

2. Once the rice is almost al dente, stir in the turnip greens and cook until tender.

3. Off the heat, stir in Parmesan for richness and creaminess.

Prep/Cook Time & Servings: 38 minutes, Serves 3-4

Ingredients:

• 1 cup Arborio rice
• 4.5 cups chicken broth (hot), infused with a splash of soy sauce
• 1 Tbsp freshly grated ginger
• 4 heads baby bok choy, chopped
• 1/4 cup white wine
• 1 tsp toasted sesame oil (for finishing)

Instructions:

1. Sauté rice with the grated ginger.

2. Deglaze with white wine, then proceed with the Asian-seasoned broth.

3. During the last 5 minutes, stir in the bok choy until bright green and slightly tender-crisp.

4. Finish with a drizzle of toasted sesame oil for a savory aroma.

Prep/Cook Time & Servings: 40 minutes, Serves 4

Ingredients:

• 1 cup Carnaroli rice
• 4 cups vegetable broth (hot)
• Greens from 1 bunch of beets, chopped (washed thoroughly)
• 3 oz crumbled feta cheese
• 1/4 cup finely chopped red onion
• 2 Tbsp olive oil

Instructions:

1. Sauté red onion and beet greens in olive oil until wilted and soft.

2. Add rice and toast. Add broth gradually until the risotto is creamy.

3. Off the heat, stir in the crumbled feta cheese until slightly softened. The salty feta perfectly complements the earthy beet greens.

Prep/Cook Time & Servings: 42 minutes, Serves 4