Celery Risotto with Pistachio Pesto

Daddy's been dieting diligently lately, and he told me yesterday that he had a craving for celery risotto. Of course, I was happy to oblige. Unlike many of my other risotto recipes, which will probably never be considered healthy, I decided to make this risotto (almost) as good for you as it is good to eat.

To complement the very distinct flavor of celery, I added lemon juice and a pistachio pesto. I also threw in a little parmesan cheese for a nutty aroma and flavor. Daddy enjoyed it so much that I froze several portions of the risotto so that he can get his "fix" whenever he wants, whether he's on a diet or not.

Rosemary Roasted Beet Risotto with Ricotta Salata Cheese

I had half of a beet, puréed, leftover from the harissa paste I made yesterday. Since there are no infants in the house and all the adults have teeth, I had to find some other use for it. I finally decided to incorporate the beet purée in a risotto. The beets imparted a mild sweetness and beautiful pink color to the rice. I roasted some more red beets and added them as well for a texture contrast. I flavored the dish with rosemary from the garden and topped it with some ricotta salata.

Leftover ingredients can be a great way to test out new dishes. What I often do is combine the ingredient with a basic dish, such as risotto in this case, and couple it with complementary flavors that work well with the ingredient in other recipes. This way, chances are the new dish you've created will taste delicious. The real trick is knowing really well a few recipes that are easy to modify. 

Cumin and Saffron Flavored Butternut Squash Risotto

If Fall had a flavor, it would be butternut squash. I know pumpkins are the symbol of Halloween, and sweet potatoes are a staple of Thanksgiving meals, but to me, nothing compares to the earthy sweetness and versatility of butternut squash. It works perfectly in salads, soups, side dishes, and, in the case of this risotto, as a main course.

To prepare this dish, I just diced and roasted some butternut squash and mixed it with a pot of risotto I infused with saffron. It's a simple, no frills preparation that really highlights the flavor and texture of the butternut squash.

Asparagus Risotto Recipe

I recently made a rather unconventional risotto with bamboo. I chose bamboo because it has a very similar texture to asparagus, which is a very traditional element in risotto. You need to know the classics in order to come up with your own twist.

Lulu had a craving for the starchy arborio rice dish. Asparagus are in season so I thought it was the perfect opportunity to please my hubby and to share this recipe with you. Enjoy!

Vegetarian Broccoli Risotto

I've already made several versions of risotto like the Asian Fusion Bamboo one or the more traditional cremini mushroom risotto. Today was a very cold and rainy day, so I decided to make another risotto. This version is risotto with broccoli, Lulu's favorite.  Broccoli pairs great with cheddar cheese, and is a great flavor and color accent to the risotto.  It's slightly upscale comfort food that your family will love.