March 20, 2016 115

Creamy Risotto with Roasted Spring Vegetables

Risotto with Roasted Spring Vegetables | @withfoodandlove

It’s the first day of spring! Let’s celebrate with a giveaway. And this creamy vegan risotto with roasted spring vegetables. It was inspired by my friend Amanda, when I asked on Facebook earlier this week if there were any recipes you’d like to see from me this spring. It’s simple, and savory and rich but not too rich. And, really damn good. I’m actually eating it right now with an egg on top for breakfast.

I cooked the risotto in my new 11.5 inch skillet that came as part of the ten piece cookware set that Wolf Gourmet provided me. They are beautiful, heavy duty, even heating, oven safe {up to 500 degrees} and definitely the best pans I’ve ever owned. And one of you lucky readers will own a pan of your choice! My personal favorite is the dutch oven. Click here to check out the set, and then drop me a comment letting me know which one you’d like. I will choose a winner at random on March 29 at noon Central, and notify them by email.

In the meantime, if you’d like you can purchase this set at Bloomingdale’s.

One last thing from me. Have you heard that Instagram wants to implement an algorithm to control your viewing experience? Meaning you’ll likely not see all of the posts from the people you follow and love. Did you know that this is detrimental to small business owners and creatives alike, like me? Want to voice your opinion about it? Consider signing this petition. It’s quick and painless, I promise.

Risotto with Roasted Spring Vegetables | @withfoodandlove

Risotto with Roasted Spring Vegetables | @withfoodandlove

Risotto with Roasted Spring Vegetables | @withfoodandlove

Creamy Risotto with Roasted Spring Vegetables

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Serves 4

You can use whatever spring vegetables you have on hand - leeks, spring onions, beets, parsnips, carrots, fennel etc. Like I mentioned above, adding a poached egg on this dish really adds another layer of love. Risotto preference is often personal. If you like your risotto less firm, use more broth, and for firmer risotto use less broth. To reheat add a splash of broth or water and stir over low heat.


  • 4 - 5 cups low-sodium vegetable broth
  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced small
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 1 bunch easter egg radishes {any radishes will do}
  • 1 bunch asparagus
  • 8 - 10 green onion stalks
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • sea salt, to taste
  • black pepper, to taste


  1. Warm the vegetable broth in a separate pot and keep it to the side.
  2. Heat 1 tablespoon of olive oil over low heat in a large sauté pan. Add the onions and cook for about 5 five minutes, or until translucent. Then add in the garlic and cook for one minute more while stirring occasionally.
  3. Add in the rice, stir to combine it with the oil, onions and garlic. Then add in 1 cup of the warm broth and bring to a gentle simmer, stirring frequently while allowing the liquid to fully absorb. For the next 30 minutes continue this process of adding in the broth, 1 cup at a time, bringing it to a simmer, stirring frequently and allowing the the liquid to absorb. You do not have to use all of the broth, stop when you've reached your desired texture and consistency.
  4. While the risotto is simmering heat the oven to 450 degrees and line a baking sheet with parchment paper.
  5. Cut the radishes into quarters, the asparagus into 2 inch segments and trim the green onions down to 4 inch stalks. Toss with the remaining olive oil, season with salt and pepper and roast for 20 minutes flipping the vegetables halfway through.
  6. When your risotto is down cooking season with salt and pepper and add in the fresh parsley. Stir to combine well. To plate the risotto top with a portion of roasted spring vegetables and a sprinkle of chives.

{{this giveaway is closed}}

This post is in partnership with Wolf Gourmet; all opinions are my own.

Share this post

115 Responses to "Creamy Risotto with Roasted Spring Vegetables"

  1. Reply

    Lily | Kale & Caramel

    March 20, 2016 at 10:45 AM

    Roasted spring veg!! Such a simple trick to draw out their tender flavor. Plus risotto! And an egg? YOU GET ME. In love.

  2. Reply


    March 20, 2016 at 11:54 AM

    I’d love the 11.5 inch skillet!

  3. Reply


    March 20, 2016 at 11:55 AM

    This looks absolutely delicious and perfect for spring! I would love 3.5 quart saute pan…I don’t have one!

  4. Reply


    March 20, 2016 at 12:17 PM

    I’d love the 3 quart saucepan!

  5. Reply

    Shari Z

    March 20, 2016 at 12:24 PM

    I’d love the 11″ skillet

  6. Reply


    March 20, 2016 at 12:26 PM

    Ooh the 2 quart saucier would be tippity top! Lovey post ☺️

  7. Reply


    March 20, 2016 at 12:30 PM

    It would be a dream to own the Dutch oven! This recipe looks quite delicious :)

  8. Reply

    Amanda Taylor

    March 20, 2016 at 12:31 PM

    The two quart saucepan catches my eye. Cooking for two means that I often need more than one pan simmering away. Thank you.

  9. Reply


    March 20, 2016 at 12:34 PM

    Looks fresh and tasty!
    I’d love that 8.5” Skillet. Please?!

  10. Reply

    Kirsten Bakos

    March 20, 2016 at 12:34 PM

    Can’t wait to try this! And I love the 3.5 quart sauté pan!

  11. Reply


    March 20, 2016 at 12:42 PM

    I would definitely take the Dutch oven. Also, I’m excited about this recipe as I’ve wanted to make a creamy risotto sans cheese, as it’s not my thing, so this is heading to my menu plan.

  12. Reply

    Liz @ Floating Kitchen

    March 20, 2016 at 12:45 PM

    Such a beautiful bowl, Sherrie. And I like your IG public service announcement! I think I’d like the Dutch oven!

  13. Reply

    Allyssa Conroy

    March 20, 2016 at 12:45 PM

    This sounds creamy and dreamy, thanks for sharing! Can’t wait to try it out. That set is so nice! I bet I’d use the 11.5″ pan everyday!

  14. Reply

    Grace Morreale Hawkins

    March 20, 2016 at 12:52 PM

    I’m enjoying receiving your recipes. My mom and dad are Sicilian. I grew up cooking with my mom since I was 12. I helped make my moms ricotto al forno. Your recipes are so similar to mine growing up using all fresh ingredients Thank you for sharing . Going to make your creamy roasted spring vegetable risotto this week.
    I would love the 6 quart Dutch oven.

  15. Reply


    March 20, 2016 at 12:53 PM

    Great looking risotto, thank you very much. I’d love to win the 11.5″ skillet. Happy Spring!

  16. Reply

    Micah Turner

    March 20, 2016 at 1:01 PM

    I would love the 11.5 inch skillet!

  17. Reply


    March 20, 2016 at 1:17 PM

    I am making this tonight. It’s rainy in Seattle, but still Spring!

    I also really like the cookware. I really need an 8′” skillet, but also love the dutch oven. Seems like I could cook just about anything in that!

    Thanks for sharing such delicious food!

  18. Reply

    Mary Beth

    March 20, 2016 at 1:18 PM

    I would love to have the three quart sauce pan, have really been needing one of these!

  19. Reply


    March 20, 2016 at 1:45 PM

    The 11.5” Skillet would be awesome!! Thanks so much for the chance to win.

  20. Reply


    March 20, 2016 at 1:50 PM

    I have been wanting/needing a Dutch oven!

  21. Reply

    Lisa Gray

    March 20, 2016 at 2:00 PM

    There is never a recipe of yours I don’t love! Your blog is an inspiration to someone like me who is in love with food and following a plant based diet. I would LOVE the Dutch oven!

  22. Reply


    March 20, 2016 at 2:28 PM

    Hi Sherrie! I’ve been following your blog which I love for a while and never said hi, so rude of me. What a gorgeous risotto. Just signed the instagram petition now. One of the reasons I like Instagram is because of its simplicity, but as it’s now getting full of paid adverts it’s beginning to be a bit like the evil facebook :P
    Anyway, what great skillets! The 10″one looks helpful to me. Have a great week!

  23. Reply


    March 20, 2016 at 2:41 PM

    You achieved such a creamy texture…without the cheese! Would never have thought of radishes, but they would provide a nice snappy texture and bitterness against the sweet onions and asparagus. Can’t wait to try this, thank you! So, naturally, I would like to win the 11.5″ skillet, I think I would use it every day!

  24. Reply

    Gail Kilman

    March 20, 2016 at 2:49 PM

    The dutch oven would be great to have because there are so many uses! Thx for all the great recipes & everything you do for us!

  25. Reply


    March 20, 2016 at 2:51 PM

    the 11.5 skillet and the dutch oven look great. tough choice…. and lovely risotto :)

  26. Reply

    Heather | A Merry Feast

    March 20, 2016 at 2:57 PM

    SO very happy it’s spring! This set is beautiful Sherry- I’m dreaming of that 11.5 in skillet.

  27. Reply


    March 20, 2016 at 2:59 PM

    Uohh, the risotto looks simple and delicious, I’ll go for some asparragus hunting in the neighbourhood and give it a try! I’d love the 11.5 skillet.

  28. Reply

    Amy L

    March 20, 2016 at 3:06 PM

    I love them all, but right now I am in most in need of the 3.5 Quart Sauté Pan with lid.

  29. Reply

    Jennie H.

    March 20, 2016 at 3:25 PM

    I love the 8.5 inch skillet. Would love to use it on my new Wolf range!

  30. Reply


    March 20, 2016 at 3:28 PM

    the 3.5 qt sauté pan!

  31. Reply


    March 20, 2016 at 3:37 PM

    I was just researching pans but didn’t come across the brand. They look awesome! I would love the Dutch oven!

  32. Reply


    March 20, 2016 at 3:44 PM

    Thank you for this awesome recipe. I love that this risotto is dairy free! I would love the Dutch Oven, it would be great to have.

  33. Reply


    March 20, 2016 at 3:45 PM

    Oh man can’t wait to make this on meatless Monday nights! It’s looks sooo delicious! Ithese pans are gorgeous and I would love the 8.5 inch pan!

  34. Reply

    Anne P

    March 20, 2016 at 3:56 PM

    Risotto looks delicious and I could definitely use the 6 quart round Dutch oven with lid!

  35. Reply

    Amanda H

    March 20, 2016 at 4:08 PM

    Id love the 11.5 in skillet, I am definitely in need of some new high quality pans

  36. Reply


    March 20, 2016 at 4:15 PM

    I’d love to have a Dutch oven!

  37. Reply


    March 20, 2016 at 4:15 PM

    The 3.5 quart sauté pan with lid! It would finally help me cook my greens without them falling out all over the place.

  38. Reply

    Patriciann Palka

    March 20, 2016 at 4:22 PM

    Now that I’ve graduated above rookie foodie level I could really use a Dutch Oven. Nothing beats chef grade cooking tools.

  39. Reply

    Alison H.

    March 20, 2016 at 4:46 PM

    I would love the 3.5 quart saucepan with lid!

  40. Reply


    March 20, 2016 at 4:53 PM

    I could really use that 11.5″ skillet! We got a new set of pans for our wedding but the skillet wasn’t very big and I’m always trying to make due.
    I’ve never made risoto, before, I’ve always been so intimidated by it. But you make it look totally approachable. And with those veggies? I think I might make this for dinner tonight.
    PS: I signed the Instagram petition! I know what I want to see–I’m the one who clicked “follow” in the first place! :D

  41. Reply


    March 20, 2016 at 4:56 PM

    Just getting ready to roast some radishes and asparagus. Maybe risotto tomorrow. The dutch oven would be my pick too.

  42. Reply

    Leah Kepley

    March 20, 2016 at 5:22 PM

    8.5 inch skillet :)

  43. Reply

    Jen Wittlin

    March 20, 2016 at 5:23 PM

    I signed the petition! And I would love to have the 11 inch sauté pan! Thanks for the vegan risotto recipe. I will make it once the spring NYC produce comes in!

  44. Reply


    March 20, 2016 at 6:05 PM

    Looks delish! And thanks for the giveaway opportunity.. I’d love myself the 11.5 skillet :)

  45. Reply

    Kerri C.

    March 20, 2016 at 6:25 PM

    I love the 2qt. Saucier!!! Also wouldn’t mind the 11.5 inch skillet….beautiful pans :)

  46. Reply

    Kristen D

    March 20, 2016 at 6:56 PM

    I’d love to have the 3.5 quart sauté pan with lid!

  47. Reply


    March 20, 2016 at 7:26 PM

    Looks like a treat way to welcome spring! I’d love to have a big (11.5″) skillet!

  48. Reply


    March 20, 2016 at 7:36 PM

    I could really use a 3 quart saucepan.

  49. Reply


    March 20, 2016 at 8:02 PM

    I LOVE risotto and will be trying this recipe out for sure. Thank you for the opportunity to win too (I could really use the 11.5″ skillet). I love your recipes (made the coconut curry chickpeas for dinner tonight-awesome). Happy spring to you, Sherrie!

  50. Reply


    March 20, 2016 at 8:55 PM

    I’m definitely in the mood for a dutch oven thank you.

  51. Reply


    March 20, 2016 at 9:00 PM

    That Dutch oven looks perfect. And radishes! xoxo

  52. Reply

    Carol Crisp

    March 20, 2016 at 9:15 PM

    Yummy looking recipe! Would love the 6 qt. Dutch oven. It is a very multi-purpose piece!

  53. Reply

    D Keels

    March 20, 2016 at 10:05 PM

    Thank you for the recipe and the opportunity to enter the giveaway. I did not know that Wolf | SubZero had cookware. Both of these workhorse brands are outstanding as kitchen appliances. I needing new cookware and would love to give the 11.5 inch skillet a workout!

  54. Reply

    Diane Bassett

    March 20, 2016 at 10:35 PM

    I would love the 2 quart saucier pan please

  55. Reply

    danielle // rooting the sun

    March 20, 2016 at 10:46 PM

    sherrie, i love this risotto! this is a delicate and delicious embodiment of spring. asparagus and radish are a blissful combination. i need to catch up on your trip to bologna – it seems such a beautiful and rustic destination. – – on the note of the pans, it’d be swell to obtain an 11.5 inch skillet. in a recent frenzy i did away with my skillet collection due to many hours of frustration and i’m in the market for pieces that are going to last. happy spring dear woman! xo

  56. Reply


    March 20, 2016 at 10:49 PM

    Ohh the Dutch oven looks wonderful; I would love it!! This recipe looks fabulous too. I will have to try it

  57. Reply

    Michele Cupp

    March 20, 2016 at 11:48 PM

    I would love the 3.5 quart sauté pan. I don’t have anything that can go from cooktop to oven like these pans. They sound wonderful.

  58. Reply

    Jayme | holly & flora

    March 20, 2016 at 11:58 PM

    Thanks for sharing the link to the IG change, which I’ve already signed and shared. I’m curious to see how it all plays out. The great thing about IG – well, one of the great things about it – is that it *was* chronological. It was real-time and fair and LIVE. I am really hoping that the pressure makes them change it back to its original allure. On the happy note, I really dig the 3.5 quart sautée pan with the lid and handle. Convenient. Loving the use of radishes here. I’ll be making this ASAP. I had my last non-vegan risotto last night. I’m going vegan for a year!! Wish me some luck. It will be a fun journey. It was a bday resolution I made, after much thought. PS, I love you lots and lots. ;-)

  59. Reply


    March 21, 2016 at 5:00 AM

    Beautiful spring veggies! I would definitely love the Dutch oven :-)

  60. Reply


    March 21, 2016 at 6:23 AM

    Ah yes! Just waiting for spring veg to pop up at the markets up here! Sinple and Beautiful as always, Sherrie! x

  61. Reply


    March 21, 2016 at 7:15 AM

    i am going home to orlando and can’t wait to make this dish with my mom and aunts! the 10 piece set is glorious, but any piece would be great addition to my kitchen tools :)

  62. Reply


    March 21, 2016 at 9:03 AM

    These pans look awesome, as does that delicious risotto! Several of my pots and pans are in desperate need of being replaced, so any would be greatly appreciated! If I had to choose, I think I’d pick the saute pan. Thanks! :)

  63. Reply


    March 21, 2016 at 9:26 AM

    i’d love the 11.5-inch skillet–that helper handle is a great idea!

  64. Reply


    March 21, 2016 at 10:07 AM

    Wow- this risotto looks delicious! So fresh and welcoming for spring. Definitely going to try it this week. I would love the Dutch oven, also!

  65. Reply


    March 21, 2016 at 10:11 AM

    I recently stumbled across your blog and actually cooked and shared three of your lovely recipes in the first week. I’m a huge fan already! Thank you for inspiring me to get out of my cooking rut. :)
    As far as the giveaway, the 11.5 skillet would get so much use in my tiny kitchen!

  66. Reply

    Marieke Hounjet

    March 21, 2016 at 10:30 AM

    Nice looking risotto – thanks! I’ve recently started baking bread so I’d love the Dutch oven (6 quart round Dutch oven with lid). Fingers crossed ;)

  67. Reply


    March 21, 2016 at 10:50 AM

    These look like a huge step up from the mismatched “set” I’ve got hanging out in my cupboards! I’m in dire need of a new skillet, so I think I’d have to go with one of those. Preferably one big enough to make this risotto!

  68. Reply


    March 21, 2016 at 10:54 AM

    I would like a skillet

  69. Reply


    March 21, 2016 at 11:14 AM

    Oooh, they are all nice! The 11.5 in. Skillet would be great!

  70. Reply


    March 21, 2016 at 11:29 AM

    Looks amazing! Dutch oven would be very useful..

  71. Reply


    March 21, 2016 at 11:41 AM

    Love the 2 qt. saucier with lid.

  72. Reply

    Cindy A.

    March 21, 2016 at 11:58 AM

    I would love to own the 6 quart round Dutch oven with lid. Thank you so much for the chance to win!

  73. Reply


    March 21, 2016 at 12:54 PM

    Just tried roasted radishes for the first time, and they were amazing! Bitterness is reminiscent of roasted brussel sprouts. Would love the 3 quart sauce pan…

  74. Reply


    March 21, 2016 at 2:27 PM

    I would love the 3.5 quart sauce pan!

  75. Reply

    Jessie Snyder | Faring Well

    March 21, 2016 at 3:30 PM

    This risotto is so creamy and dreamy Sherrie! I love it! I also love my new cook set from wolf too, totally swooning hard over it – and you photographed it so gorgeous here. Hope you had a sunny and bright weekend friend! xo

  76. Reply

    Katie C

    March 21, 2016 at 3:56 PM

    The 6 quart round Dutch oven with lid looks great!

  77. Reply


    March 21, 2016 at 4:42 PM

    this recipe has me yearning for spring more than i thought possible! thank you for listening to my facebook cry :) I’m in love with the color of the radishes, asparagus, against the creamy risotto. I need to perfect that meal, and I think some of these wolf pans could help me, whoa. I’d love the 3.5 quart pan with lid! I always get upset because I’ve never bought stovetop wear with lids… not a good idea.


  78. Reply

    lyn mackay

    March 21, 2016 at 6:25 PM

    This Risotto looks delicious
    I would love the dutch oven :)

  79. Reply


    March 21, 2016 at 7:17 PM

    Yes, the Dutch Oven!!! GRAZIE

  80. Reply


    March 21, 2016 at 8:40 PM

    OOOOOH! Lovely stuff here! I love that it is not a salad as I am not ready for the yummy salad season QUITE YET. And yet, it sings of Spring! Putting this on my to do list. This cookware is that perfectly written food cooking song….it promises a chorus of great food. I like the 6 quart dutch oven too!

  81. Reply

    Andrea T.

    March 21, 2016 at 9:53 PM

    I love the whole set but could use more sauce pans the most. What a gorgeous, well-constructed set!!

  82. Reply


    March 21, 2016 at 10:58 PM

    Beautiful dish! The saucier would be great to have. Fun to say as well. :) Cheers!

  83. Reply


    March 22, 2016 at 8:17 AM

    This bowl is screaming spring! I wanna a bite right this instant — for breakfast. :)

  84. Reply


    March 22, 2016 at 8:25 AM

    Love the shape of the 2-Qt Saucier + the spring-y flavors of this risotto, and already signed the petition. Cheers!

  85. Reply


    March 22, 2016 at 12:08 PM

    Love this giveaway! The 3.5 quart sauté pan with lid would be used probably daily. :)

  86. Reply

    Sandy R

    March 22, 2016 at 7:36 PM

    The recipe looks delicious. I would love to own the Dutch Oven. Mine is over 40 years old. I still use it all the time. A hand me down from Grandma.

  87. Reply


    March 22, 2016 at 9:12 PM

    Beautiful 8.5 inch skillet please!

  88. Reply


    March 22, 2016 at 10:46 PM

    What a lovely spring recipe! It’s always the best time of year when spring produce comes back in earnest.

    The 11.5 inch skillet would get loads of use in my kitchen. Thanks for the great giveaway!

  89. Reply


    March 23, 2016 at 1:27 AM

    I’d like the 3 quart saucepan.

  90. Reply

    Ellen @ My Uncommon Everyday

    March 23, 2016 at 8:31 AM

    This looks absolutely delicious and I ADORE your idea of cracking an egg on top. I would also love the 11.5-inch skillet :)

  91. Reply


    March 23, 2016 at 9:43 AM

    I would love to have 3.5 quart sauté pan with lid for sure. I currently don’t own a saute pan that small with a lid. That would be wonderful to own.

  92. Reply


    March 23, 2016 at 11:28 AM

    Oh man, that dutch oven caught my eye too! What a nice looking set!

  93. Reply


    March 23, 2016 at 12:41 PM

    I’d love the 3 quart saucepan!

  94. Reply

    Eden Passante

    March 23, 2016 at 4:46 PM

    Looks so fresh! Love the colors of the veggies!

  95. Reply

    Kelly @ Nosh and Nourish

    March 23, 2016 at 6:23 PM

    I’m seriously eyeing that 3.5 Quart Sauté Pan with lid!!! NEED!

  96. Reply


    March 24, 2016 at 9:35 AM

    I think I’d also be most excited for the dutch oven!

  97. Reply

    Jennifer M

    March 24, 2016 at 10:30 AM

    I would love the 2 quart saucier. Can’t wait to try the Risotto!

  98. Reply


    March 24, 2016 at 10:38 AM

    Loving that sauté pan!

  99. Reply


    March 24, 2016 at 2:45 PM

    I think I’d have to go with the 11.5 inch skillet as well. Looks like a great piece to add to my nonexistent collection. Right now I’m just borrowing all of my roommate’s cookware.

  100. Reply


    March 24, 2016 at 5:42 PM

    I would love the Dutch Oven. Thank you for sharing your recipes!

  101. Reply

    Amy | Lemon and Coconut

    March 25, 2016 at 12:27 PM

    So fresh and full of spring, beautiful.My heart sinks at news of yet another algorithm thanks for heads up and link xx

  102. Reply


    March 25, 2016 at 12:33 PM

    Can’t wait to try this risotto! Plus that Dutch oven looks great.

  103. Reply

    Susan Christy

    March 25, 2016 at 8:46 PM

    Love the 3.5 quart sauté pan with lid

  104. Reply


    March 25, 2016 at 10:08 PM

    This looks amazing, I love the spring hues! I’d probably go with the dutch oven as well; I have plenty of smaller pots, and this would be perfect for the roasts I never know what to do with ;)

  105. Reply


    March 26, 2016 at 11:46 AM

    This recipe looks so fresh and easy. Thanks! I would love the 3.5 quart saute pan with lid.

  106. Reply

    kaman kong

    March 26, 2016 at 9:17 PM

    11.5 skillet, I’d love to make some paella!

  107. Reply

    Beth Parada

    March 27, 2016 at 4:16 PM

    What a great recipe and great giveaway! I would love to have the Dutch oven. Fingers crossed :)

  108. Reply


    March 27, 2016 at 4:26 PM

    At first glance I thought it was red potatoes that you used, but then saw that it was radishes which is perfect because I have lots in my garden. Such a fresh dish. I love risotto. I’d love the 11.5″ skillet.

  109. Reply


    March 27, 2016 at 10:45 PM

    I’d love to cook in that 11.5″ skillet!

  110. Reply


    March 28, 2016 at 9:11 AM

    Dishwasher safe! How awesome. The 8.5′ skillet looks right up my alley. Thank you for the delicious risotto too.

  111. Reply


    March 28, 2016 at 9:40 AM

    I’d go for that big skillet

  112. Reply

    Elaine bissonnette

    March 28, 2016 at 2:00 PM

    Beautiful recipe!!! I agree with you that the Dutch oven would be my favorite as well! ;)

  113. Reply


    April 1, 2016 at 12:50 PM

    Such a simple and gorgeous risotto recipe! Can’t wait to try :) I’d love the 11.5” skillet!!

  114. Reply

    Amit Sarogi

    May 2, 2018 at 5:57 AM

    I made this risotto yesterday and it was a hit. Yay! Such an easy, yet tasty dish.

    • Reply


      May 6, 2018 at 9:45 PM

      Hi Amit – I’m so glad it was a hit! Thank you for the feedback.

Submit a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.