Risotto, a classic Italian dish where a short grain rice is cooked slowly in broth, is a wonderful and versatile vegetarian main course or a great side dish. Once you have the basics of risotto-making, you can use risotto as a venue for all kinds of vegetables and vegetable combinations. Mushrooms and spring vegetables are common themes for many risottos, but you can certainly branch out and get creative. I love making a carrot and ginger risotto with coconut milk, or (as below) a beautiful red beet risotto.
How can you make a delicious risotto even more delicious? Make the leftovers into arancini. Arancini are delicious fried balls of risotto, often stuffed with cheese and served with tomato sauce. I made them tonight with a delicata squash risotto that I took to the Thanksgiving dinner that my husband I attended. I stuffed them with crumbled blue cheese and hazelnuts and served them alongside cedar-planked salmon and roasted broccoli.