Spring Vegetable Risotto
July 6th 2011By Jamie Geller
Every version of risotto is fabulous, but for the most authentic you have to go dairy with this dish - the combination of sharp parmesan and tangy goat cheese make this spring vegetable version superb.
Risotto with Lemon and Ricotta
November 30th 2011By Alessandra Rovati
Venetians—and Venetian Jews in particular—are world famous for their creamy risottos. I can make over a hundred varieties of this dish, which is my ultimate comfort food. This unusual combination of tart and creamy will be a very pleasant surprise, and full-fat ricotta is naturally very low in fat (go figure! 5% versus 90% in cream cheese), so go ahead—get seconds! You can serve this risotto Italian-style: as an appetizer to any fish dish, or as a main course with a green salad and a side of vegetables.
Quinoa Risotto with Butternut Squash
September 10th 2012By joyofkosher
The inspiration from this dish came from clean eating, but the original recipe was more than a little bland for my tastes. It also had mushrooms, which we don’t eat. If you do, I would think that they would be really good in this dish. You can leave the goat cheese out if you are watching calories, but I think it would be a little bland without it.
Butternut Squash and Olive Risotto
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
