Nothing is more comforting or more delicious than this tomato basil risotto. Sweet cherry tomatoes are cooked down with olive oil, onions, garlic, and crushed red pepper, then blended until smooth with lots of fresh basil. This rich, vibrant mixture is used to cook the rice. White wine, butter, and lots of parmesan cheese are added in as well. The result is a risotto with intoxicating tomato flavor and a creamy, silky-smooth texture. Continue reading “Tomato Basil Risotto”
A hearty bowl of herbed farro risotto (farrotto) topped with crispy shallots and lots of parmesan cheese. It’s the more nutritious and addictingly chewy version of a classic risotto. And it makes a wonderful side dish to any meal. Continue reading “Herbed Farro Risotto (Farrotto) with Crispy Shallots”
The most delicious, seasonal pumpkin risotto – full of fresh thyme, white wine, a little butter, honey for some sweetness, lots of parmesan cheese, and topped with crispy bacon & black pepper. It is the perfect side dish for any meal this time of year!
Continue reading “Pumpkin Risotto with Bacon & Parmesan”
Sharing a very simple spring pea risotto to celebrate the season! It’s a risotto made of minimal ingredients – arborio rice, peas, butter, and parmesan cheese. Topped with fresh herbs and freshly cracked black pepper. So good you can eat it on its own, or add it as a side dish to any spring meal.
Risotto has always been one of my favorite dishes to make, especially in the winter. It’s the perfect base for meats like braised short ribs, in which I usually keep the risotto somewhat simple. This recipe, however, I made a little bit more special so that it can stand on its own at the Christmas table.