Spring Vegetable Risotto

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

36- 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

Quinoa Risotto with Butternut Squash

September 10th 2012By Joy of Kosher

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.


Pressure-Cooker Wild Mushroom Risotto

Pressure Cooker Risotto

February 10th 2015By Alessandra Rovati

If you don’t have the patience to stir risotto for 18 minutes, try the pressure-cooker version! It’s as quick as boiling pasta, and you can try a different version every night, impressing your family and guests. If you add both a protein (fish, meat, legumes or dairy) and a vegetable (any!) it turns into the perfect one-pot meal. Who knew gourmet cuisine could be this easy?


Mushroom Farro With Baby Spinach

Mushroom Farro with Spinach

March 19th 2014By Tamar Genger MA, RD

I love make farro risotto and the heartiness of the grain makes it so that it can be made ahead. This version I really liked with a little dill havarti, I used that cause it was in the fridge but it worked so well, I have to recommend it.


Farro Risotto with Mushrooms and Pecorino

mushroom farroto

June 1st 2014By Tamar Genger MA, RD

Using farro to make a risotto makes the dish healthier, heartier and able to withstand being served a little later. It is still best served soon after cooking, but it does reheat well if you would like to make ahead and once you start making risotto with farro you won't want to go back to arborio rice.


Butternut Squash and Olive Risotto

Butternut Squash and Olive Risotto

June 15th 2010By Joy of Kosher

Combination of amazing flavors mixed into a risotto, sure to be a hit!


Artichoke and Sun Dried Tomato Farroto


September 30th 2012By Tamar Genger MA, RD

A whole grain alternative to the classic risotto. This uses Farro and the results are still creamy and delicious. If you don't like artichokes and tomatoes go ahead and use any vegetables you like.