Risi e Bisi is a Venetian dish, typical of Venetian, Vicentine and Veronese cuisine, based on rice and peas. The best time to have Risi e Bisi is in the spring as this is when peas are in season and the dish will be even better. Risi e Bisi is one of those typical “poor dishes” that taste absolutely delicious.

You may have noticed that I’m really addicted to asparagus and I also love making risotto (it’s one of my favourite dishes to make). This time though, I wanted to make something a little more special and a little more green so I decided to add some peas to my usual asparagus risotto not only for the color but also for the delicate flavour.

I love cooking risotto and one of my favorite risottos of all times is this Asparagus and Parmesan Risotto - deliciously creamy thanks to the parmesan and nice and crunchy thanks to the asparagus. I try to stay away from cream when making risotto as I try to make it as healthy as possible but you can feel free to add some in the end to make it even creamier (a drizzle will be enough).

As a Halloween special I decided to fill this hollowed out Pumpkin with Pumpkin Risotto - hollowing out the pumpkin will take around 5 minutes and you will be cooking the pulp you extract from inside. I decided to make this version vegan but you can always add Grana Padano in the end when the Risotto is almost fully cooked.

After heading to Züriberg and finding some delicious chanterelles, we were ready to make risotto! I decided to add some Taleggio cheese to this risotto as I really needed some comfort food with this cold and rainy weather.

Creamy and cheesy - this beetroot & gorgonzola risotto is bound to impress any guests you invite over for dinner. Prep + Cooking time around 40 minutes with very few, simple ingredients.