Risotto Soup

Why You’ll Love This Recipe

Risotto Soup is easier and quicker to make than classic risotto, without the constant stirring. It delivers the same luxurious creaminess and flavor depth, but in a more forgiving, brothy format. It’s versatile, one-pot, and can be adapted to include your favorite vegetables, proteins, or herbs. Whether served as a main course or a starter, this dish is pure comfort in a bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice
• Olive oil or butter
• Onion
• Garlic
• Carrots
• Celery
• Mushrooms (optional)
• White wine (optional)
• Vegetable or chicken broth
• Parmesan cheese
• Heavy cream or half-and-half (optional)
• Fresh herbs (such as parsley or thyme)
• Salt
• Black pepper

Directions

1. In a large pot, heat olive oil or butter over medium heat.
2. Sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes.
3. Add mushrooms if using and cook until they release their moisture.
4. Stir in Arborio rice and toast for 1–2 minutes, stirring constantly.
5. Pour in the white wine (if using) and stir until mostly evaporated.
6. Add broth gradually, about 1 cup at a time, stirring occasionally and allowing the rice to absorb some of the liquid before adding more.
7. Cook for 20–25 minutes, or until the rice is tender but still slightly al dente.
8. Stir in Parmesan cheese, heavy cream if using, and season with salt and pepper to taste.
9. Finish with fresh herbs and serve hot.

Servings and timing

This recipe serves 4–6 people.

• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: 35–40 minutes

Variations

• Protein Boost: Add cooked chicken, shrimp, or white beans for added protein.
• Vegan Option: Use olive oil, vegetable broth, and skip cheese or use a vegan alternative.
• Green Twist: Stir in spinach, kale, or peas during the last few minutes of cooking.
• Lemon Zest: Add a touch of lemon juice or zest at the end for brightness.
• Cheesy Upgrade: Try a mix of cheeses like Gruyère or Fontina for extra creaminess.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce for heat.

Storage/Reheating

Store leftover Risotto Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen it to your desired consistency. Avoid boiling to maintain the creamy texture. This soup is best enjoyed fresh but can be frozen if needed — just expect a softer rice texture upon thawing.

FAQs

Can I use a different type of rice?

Arborio rice is best for its creamy texture, but you can try carnaroli or even short-grain rice in a pinch.

How is risotto soup different from regular risotto?

It has a looser, more brothy consistency than classic risotto but maintains the same creamy richness.

Do I need to stir constantly like traditional risotto?

No, stirring occasionally is enough since you’re going for a soup-like texture.

Can I make it dairy-free?

Yes, just omit the cream and cheese or use dairy-free alternatives.

Is it okay to skip the wine?

Absolutely. You can skip it or replace it with a splash of lemon juice or extra broth.

What vegetables work best in risotto soup?

Carrots, celery, mushrooms, spinach, peas, and leeks are all excellent choices.

Can I make this in advance?

Yes, but it will thicken as it sits. Reheat with extra broth to loosen.

How do I make it more filling?

Add cooked proteins like chicken, sausage, or beans for a heartier meal.

What herbs go well in this soup?

Parsley, thyme, basil, or chives add fresh, aromatic flavor.

Can I freeze risotto soup?

Yes, but the texture may soften. Store in a freezer-safe container for up to 2 months and thaw gently before reheating.

Conclusion

Risotto Soup brings together the soul-soothing warmth of a good soup with the creamy indulgence of risotto, all in a single, simple recipe. It’s easy to customize, perfect for weeknight dinners, and delivers comfort by the spoonful. Whether you keep it classic or dress it up with extras, this dish is sure to become a cozy favorite.

Risotto Soup

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Risotto Soup combines the creamy texture of risotto with the comforting warmth of a brothy soup. It’s easy, versatile, and perfect for cozy weeknights or hearty starters.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced (optional)
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 6 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream or half-and-half (optional)
• 1 tablespoon chopped fresh herbs (parsley or thyme)
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Heat olive oil or butter in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Add mushrooms if using and cook until they release moisture and soften.
4. Stir in Arborio rice and toast for 1–2 minutes, stirring constantly.
5. Pour in white wine (if using) and stir until mostly evaporated.
6. Add broth 1 cup at a time, stirring occasionally and letting rice absorb some liquid before adding more.
7. Continue cooking for 20–25 minutes, or until rice is tender but still slightly al dente.
8. Stir in Parmesan cheese and heavy cream (if using). Season with salt and pepper to taste.
9. Finish with chopped fresh herbs. Serve hot.

Notes

• Use short-grain rice alternatives like Carnaroli if Arborio is unavailable.
• Adjust consistency by adding more or less broth depending on preference.
• To make vegan, use olive oil, vegetable broth, and dairy-free cheese or skip it entirely.
• Leftovers will thicken; add extra broth when reheating.
• Great with spinach, kale, or peas added in the last few minutes of cooking.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4g
• Sodium: 680mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 20mg