From Campbell's

This simple-to-prepare, oven-baked risotto gets a wonderfully smooth and creamy flavor from cream of mushroom soup, Parmesan cheese and sun-dried tomatoes.

Oven-Baked Risotto

From EatingWell

Risotto is hardly effortless fare, what with all that stirring over a hot stove. But instant brown rice and creamy Neufchatel cheese can make a nutty, rich, stand-in version that's sure to be a family favorite. Substitute any vegetables you wish for the asparagus and bell pepper. Make it a Meal: Paired with a salad, this is a perfect vegetarian main course, or serve as a side dish with grilled chicken or steak.

Mock Risotto

From Birds Eye

Primavera Vegetable Risotto with Lemon & Pinenuts

From Food & Wine

Milanese Risotto

From Family Circle

Salty prosciutto, sweet peas, and Asiago cheese make flavorful additions to the basic recipe for risotto. Serve it in bowls as a main dish.

Risotto With Peas And Prosciutto

From The Food Channel

This risotto features Arborio rice, slow simmered in cinnamon-infused chicken stock with pureed pumpkin, and white wine, finished with Parmesan-Reggiano and caramelized walnuts.

Pumpkin Walnut Risotto

From Food & Wine

Porcini Risotto

From Food & Wine

Count Paolo Marzotto and his family love this luscious risotto made with carletti, a wild herb with the uninviting Latin name Silene vulgaris, or bladder campion. The herb, which has a sweet, pea-like flavor, can be replaced by any number of baby greens, from baby spinach to baby turnip greens -- or even fresh pea shoots.

Risotto with Baby Greens

From Better Homes and Gardens

A popular stuffed pepper main dish filled with precooked chicken, asparagus, tarragon, and rice cooked with whipping cream.

Stuffed Peppers Risotto

From Better Homes and Gardens

For classic risotto, the rice is cooked slowly, allowing the outside to become soft, while the inside remains firm. In our shortcut version of this recipe, the rice is uniformly tender and the risotto's texture is less creamy.

Classic Risotto with Peas

From Better Homes and Gardens

Enjoy the sight and taste of a big bowl of creamy risotto lavished with cheese and topped with heart-shape beets for Valentine's Day.

No-Stir Oven Risotto and Heart-Shape Beets

From Better Homes and Gardens

A hint of lemon adds a citrusy touch to this roasted asparagus and leek side-dish recipe.

Asparagus-Leek Risotto

From Taste of the South

Creamy Asparagus Risotto

From Better Homes and Gardens

For holiday menus, reach for fresh pecans, which are at their peak during fall and winter. They add richness to many recipes, including this side dish.

Pecan Risotto

From EatingWell

This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains--either barley or brown rice--seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.

Barley Risotto with Fennel

From EatingWell

Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

Mushroom Risotto

From EatingWell

Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that's good enough to drink can be used in its place.

Red-Wine Risotto

From EatingWell

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

Winter Squash Risotto

From EatingWell

Sweet ripe pear matched with the delicate saltiness of prosciutto defines this creamy risotto that goes well with any roast meat or poultry. Pungent, crispy fried sage leaves give a special finishing touch to this dish.

Pear Risotto with Prosciutto & Fried Sage Leaves

From Birds Eye

Mushroom Risotto with Roasted Red Peppers & Peas

From Birds Eye

Orzo "Risotto" with Peas

From EatingWell

Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stovetop risotto.

Risotto with Edamame, Arugula & Porcini

From EatingWell

In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.

Wild Mushroom & Barley Risotto