If you’ve never made risotto before, this is a great recipe to start with.  It’s pretty easy to make and is a great dish to impress someone with.  You could also get creative by using asparagus instead of peas for a great alternative.  Don’t forget the lemon zest, it adds a nice brightness to the dish.

1 1/2 cups arborio rice
6 1/2 cups low-sodium chicken broth
2 garlic cloves
4 tablespoons butter
1 leek, thinly sliced and rinsed well (white and light green parts only)
1 cup dry white wine
2 cups fresh or frozen peas (thawed)
8 ounces thickly sliced deli ham, cut into 1/4-inch cubes
1/2 cup grated pecorino romano cheese, plus more for topping
salt and black pepper, to taste
zest of 1 lemon

Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm.  Melt 2 tablespoons butter in a large pot over medium-high heat.  Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes.  Add the rice; cook, stirring until toasted, 2-3 minutes.  Stir in the wine and cook, scraping up any browned bits, until absorbed, 3-5 minutes.

Add 3 cups hot broth to rice; cook, stirring constantly, until mostly absorbed, 8-10 minutes.  Add 3 more cups hot broth; continue cooking, stirring, until the risotto in tender and thickened, 12-14 minutes.

Reduce the heat to low and stir in the peas, ham, cheese and remaining 2 tablespoons of butter.  Stir in more hot broth if the risotto is too thick.  Season with salt and pepper, to taste.  Top each serving with more cheese and some lemon zest.

Serves 4

11 oz. Arborio rice
1 small onion, finely chopped
2 oz. butter
2 oz. extra virgin olive oil
1/2 lb. ground sausage meat (or 3-4 sausage links, casing removed)
1/2 cup white wine
1 medium yellow squash, diced
salt & black pepper, to taste
1 quart chicken stock
2 tablespoons Parmesan cheese, grated
chopped parsley, for garnish

Saute the sausage meat in a pan until cooked through, set aside.

In another large saute pan, saute the onion in butter and oil until transparent.

Add the rice, stir over medium heat for 2-3 minutes then add the wine and diced squash.

Let the wine evaporate and then begin to add the stock a little at a time, stirring after each addition, until the rice is tender, but not mushy.

Stir in the Parmesan cheese and season with salt and pepper to taste.

Garnish with chopped parsley.

Serves 6

1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped fine
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (arborio)
1 clove garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 1/2 cups Italian fontina cheese, grated
1/2 cup roughly chopped fresh parsley

Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F.

Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Arrange in a single layer and season with salt and pepper to taste. Roast on the upper oven rack, for about 15-20 minutes or until the cauliflower is tender.

Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.

Remove the rice from the oven and add the butter, fontina cheese and parsley, stir until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower.

Serves 4-6

3 cups white rice (cooked)
3 tablespoons sesame oil
3/4 cup carrots, chopped
3/4 cup green beans, chopped
1 medium yellow squash, chopped
1 small red onion, chopped
2 teaspoons minced garlic
1 small red chili pepper, chopped
½ cup low-sodium soy sauce
1 tablespoon sesame seeds

Cook your rice ahead of time according to the package directions and set aside. In a wok heat sesame oil. Add carrots, onions, chili pepper and garlic and stir fry for about 3-4 minutes or until the carrots begin to become tender. Add in the green beans and squash and stir fry for another 2-3 minutes. Lower the heat and add the rice and soy sauce and stir fry for another minute or until heated thoroughly.

Serves 4-6

3 cups white rice (cooked)
3 tablespoons sesame oil
1/2 cup frozen carrots (thawed)
1/2 cup frozen corn (thawed)
1 small onion (chopped)
2 teaspoons minced garlic
2 eggs (slightly beaten)
½ cup soy sauce

In a wok heat sesame oil. Add corn, carrots, onions and garlic and stir fry until tender.

Lower the heat and add the eggs and stir fry until scrambled.

Add rice and soy sauce and blend well. Stir fry for a minute or until heated thoroughly.

1/4 cup butter
1 1/2 lbs large shrimp, peeled and deveined
1/4 cup finely chopped garlic (about 12 cloves)
2 medium-size red bell peppers, julienne cut
3/4 lb zucchini, cut in half lengthwise
1 large onion, chopped
6 cups cooked rice
1/3 cup chopped fresh basil
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
Fresh grated Parmesan cheese
Fresh basil leaves

Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.
Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.

1. Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.

2. Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.

Servings: 6

Toppings:
Lettuce, chopped
Scallions; chopped
1 Tomato; chopped

Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient. I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla.

Serves 10

Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.

Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and
freshly ground pepper.

Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature.

Servings: 4

1 can cream of mushroom soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups mixed vegetables
1/2 teaspoon onion powder
4 boneless chicken breast halves
1/2 cup reduced fat shredded cheddar cheese

Combine soup, water, rice, vegetables and onion powder in a 12″x8″ shallow baking dish.
Top with chicken. Season with salt and pepper. Cover.
Bake at 375 degrees F for 45 minutes or until cooked. Top with cheese.

4 Servings