Risotto

No need to open a bottle of white wine for the few tablespoons you'd require: Lemon brightens up this easy risotto.

We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.

Favorite Mediterranean ingredients come together in this creamy risotto. Adding the liquid from the tomatoes to the chicken stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red or orange tomatoes.

Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

Cooking the artichokes with the rice infuses the risotto with the flavor of this delicate vegetable.

In this soupy, risotto-like side dish or starter, pureed parsnips and blanched carrots, parsnips, and turnips are stirred into cooked basmati rice. The parsnip puree adds luxurious richness without any cream, butter, or cheese. Serve alongside pan-grilled steaks or pork chops.

Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety, creamy texture. The bitter bite of the greens adds just enough edge.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

To turn this starter into a main course, top it with skewers of grilled shrimp.

This side, originally 575 calories and 26 grams of fat, was a meal in itself. SELF cut 277 calories and 17 grams of fat.

For this lovely side dish, orzo pasta is cooked like risotto.

Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.

Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor.

This dish is finished with a delicious (and super-easy) basil and tarragon butter.

Use shaved Parmesan in place of the goat cheese, if you like.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Risotta allo Zafferano con Midollo alla Piastra Combining a lovely golden hue with wonderfully beefy depth, this classic risotto alla milanese is hearty enough to stand on its own, but if you really want to be Italian about it, pair it with ossobuco.