At New York City's Craft, Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot Noir: "It was great to find someone who was excited about creating a house wine." ...

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Heat oil in a large saucepan over medium. Add garlic and shallot, cover and cook over moderately low heat until softened, about 3 minutes. Add rice and stir over moderately low heat until slightly ...

That's what inspired this Mushroom and Peas Risotto recipe. It's a Twist on an Italian classic that bakes in the oven. Best of all, at only $1.33 per serving, it satisfies the hungriest of appetites.

Have a large pot of boiling water. Salt the water and blanch snow peas, 1 minute only, they will still be crunchy. Shock the cooked peas in an ice bath and drain, set aside. Half the mushrooms ...

Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed, add a splash more stock or water to loosen risotto.

You can, if you prefer, add all of the risotto ingredients to the pan at the beginning, but I find adding the peas toward the end ensures that they’re sweeter and more vibrant. Stirring through ...

Start by sauteing onions and garlic in olive oil until soft. Toss in some fresh green peas and vegetable broth and let them ...

A fresh and vibrant risotto made in the traditional Italian way. Get this recipe on the BBC Food website Find out more about BBC Wellbeing Week Copyright © 2025 BBC ...

Not one for risotto purists – this simple recipe has just a few ingredients and the stock is added all in one go. The result is creamy, comforting yet healthy Donald Trump Gives DOGE Update as ...

A fresh and vibrant risotto made in the traditional Italian way, with just the right balance of creaminess and zest. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes ...