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.
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.”
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.