Spring Risotto with Leeks and Roasted Radishes
Spring Risotto with Leeks and Roasted Radishes
Roasting radishes turns them sweet and nutty. This risotto is perfect for a cool spring evening. Sweet sautéed leeks and nutty radishes are the perfect accents to the creamy risotto.
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Butternut Squash Risotto with Sage
Risotto with Roasted Butternut Squash, Peas, and Sage
Here’s a warm and hearty fall risotto. Sweet and caramelized roasted butternut squash, bright green peas, and earthy sage provide amazing flavor boosts to creamy, delicious risotto.
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Beet Risotto with Beet Greens
Risotto with Roasted Beets, Greens, and Goat Cheese
This is one of my favorite risotto dishes. I love the sweetness of the beets combined with the creaminess of the risotto. The goat cheese adds extra creaminess and a bit of tang. Best of all, this is a great way to use the entire beet. You can even cook the beets a day early and keep them in the refrigerator. Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish. If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook. You want to make sure the beets have time to cool a bit so you can peel them.
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Farro Risotto with Kale, Sausage, and Chianti Wine
Farro Risotto with Kale, Sausage, and Chianti Wine
Here’s a bit of a spin on risotto. Here farro is used rather than short-grained rice. Farro is a whole grain, with a nutty taste and a lot of nutrients. Because it’s a whole grain it will take longer to cook than white short grain rice. Also, the dish won’t be quite as creamy, but just as delicious. The warm spicy notes of the Chianti wine pair beautifully with the dark leafy kale and the sweet Italian sausage. The Chianti wine also imparts a beautiful deep rose hue to the dish, which complements the dark green of the kale. This would also be a great fall/winter/holiday dish.
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Risotto with Peas and Spring Onions
Risotto with Peas and Spring Onions
For some reason I only think to make risotto in the spring/summer months. I think it’s because I like spring vegetables with the rice and Parmigiano cheese. Stay tuned during the next few weeks for more risotto recipes.
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