Fava Bean and Asparagus Risotto
Italian springs are glorious. I love them for the wild poppies and yellow flowers dotting the meadows, the leafing trees, the longer, sun-filled days, and the bounty of produce suddenly available in the markets. Fava beans are a harbinger of the season, making their appearance mid-March into May. They are also one of the most ancient, cultivated plants, with evidence of their culinary use dating back to 6000 BC.
Risotto with Butternut Squash
This risotto is the culinary equivalent of slipping into a soft sweater and instantly becoming the heroine of your own fall romance. Creamy Arborio rice, sweet butternut squash, and a slow, hypnotic stir that says, “Yes, I’m nurturing—and also a little dangerous.” It’s comfort food with confidence, glowing golden and ready to wrap you up in its quiet power.
Mushroom Risotto
This dish can be made with any number of mushrooms (and their dried counterparts); just use what’s on hand. Vegetarians can substitute vegetable stock for chicken stock, and vegans can use olive oil and omit the Parmesan cheese. Serve as a first course or after an appetizer, with a salad, for a meal.