This is a cheerful rice and potato dish that is especially popular during summer. While this version uses only potatoes, you can incorporate any seasonal vegetable of your choice. Tehri is a lovely accompaniment to bright meat curries, but I love it with just a side of chutney, such as Tamatar Kat (Tomato Chutney) or a cilantro and mint version.

Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands

Yellow Rice With Cilantro, Mint, and Potatoes

Tehri, Yellow Rice With Cilantro, Mint, and Potatoes

This tomato risotto or “risotto al pomodoro” is the perfect recipe to make when your garden or CSA box is overflowing with summer tomatoes, but can also be made when you have none at all. It relies on passata, which can be made by processing plenty of tomatoes in a food mill or potato ricer and cooking the juices down for about fifteen minutes, or can be easily purchased from the store and kept in the pantry. On the off chance there are leftovers of this delicious dish, try breading and frying them into mozzarella-stuffed arancini the next day!

Creamy tomato risotto (risotto al pomodoro) made with passata, parmesan, and fresh herbs. A cozy Italian classic perfect for weeknight dinners or summer tomatoes.

Risotto Al Pomodoro

In my opinion, more people should be cooking with whole grains, and rye berries are a delicious place to start. Once boiled, they have a firm and satisfying texture. This “rye-sotto” requires a slightly different technique than a traditional risotto made with arborio rice, but the end result is similar in creamy-richness with a little more variation in texture. Add in charred and simply marinated summer squash, and this makes for a delicious side or dinner in and of itself.

Summer Squash Rye-sotto

In this recipe, short-grain rice is simmered and stirred with liquid to cook it and release its starch, like a classic risotto. But unlike the classic, this dish is made with milk, which softens the rice and cooks down into an incredibly creamy sauce without the addition of cheese, butter, or heavy cream. Add a rotisserie chicken and you have the ideal, easy weeknight meal.

Creamy Skillet Rice With Chicken & Mushrooms

I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner? Here I skip the broth and instead deeply char cut lemons in olive oil until the fat is speckled with bits of burnt flesh. Don’t be alarmed, the bitterness from the blackening, once combined with salty Parmesan and butter, adds unbelievable depth and richness. The charred lemon juice also slaps you with its brightness, so even with all that creaminess, your palate is never weighed down. This recipe makes a generous quantity, so feel free to cut the recipe in half if you’re only serving 2 or 3; the timing of the steps will remain the same. 

Risotto should have the al dente bite of properly cooked pasta with the saucy body of comforting rice porridge. This creamy texture is built by the starches hanging on to the outside of each grain of rice. As you stir and cook the rice, that starch is sloughed into the broth, making it thick and lush. However, before adding the broth, the rice is toasted in fat to turn up its nutty aroma. This direct heat deactivates some of those exterior starches, leaving the risotto less creamy than it could be. In order to take advantage of every speck of sauce-forging starch, I’ve adopted J. Kenji López-Alt’s technique of rinsing the rice in the risotto cooking liquid. Just a quick swish makes the risotto that much creamier. 

Charred Lemon Risotto From ‘Start Here’

Catalan Food: Culture & Flavors from the Mediterranean

. Copyright © 2018 by Daniel Olivella and Caroline Wright. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Through opening B44 as one of the first Catalan restaurants in the U.S., I was able to showcase my heritage in a way that made my parents proud. It was there that my father began to see what I was doing, some version of what I had been fighting for as a kid. In Spain we were humble and never went to the one restaurant in town. Little did we know that, decades later, my dad—a man with whom I had very little in common as a kid—would go to his son’s restaurants and order everything off the menu. But the one dish he loved ordering most was my fidueà, a rich, briny reminder of home and everything we had left behind. 

 is similar to paella, but it is made with short toasted noodles called 

, which you can find at Hispanic markets. You can also toast the noodles yourself as described here. The dish starts on the stovetop just like paella, but then it is finished in the oven. You can tell it is done when you look into the oven and the noodles are standing up—or 

, as we say in Catalan, meaning “with an erection.” At its heart, Catalan cooking is down-to-earth home cooking, often done slowly while you relax and take care of other things around the house. Cooking authentic Catalan food is my own small way of continuing the revolution, I guess—through food.

Daniel Olivella's Fideuà (Fideo Noodle Paella)

Cookbook author Chitra Agrawal calls this creamy, gently spiced rice and lentil dish “the ultimate comfort food.” This vegetarian South Indian staple is so restorative, versions of it are often fed to babies and the unwell, but it’s also easy to brighten or spice it up as you’d like (see Chitra’s serving suggestions below). In 

, Chitra writes, “Fittingly named, huggi is the ultimate comfort food. You definitely feel like you’re being hugged when eating it. It’s made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together, making a creamy, rich dish resembling risotto. Traditionally, this dish is served with additional melted butter or ghee on top. I usually pair it with tangy accompaniments, like raitas, my green beans palya, cilantro coconut chutney, 

, or even a dash of lemon juice. Feel free to substitute red lentils for the yellow variety if that’s what you have on hand. “Similar rice and lentil dishes exist throughout India, and are known by different names. This rice dish is also known as pongal in South India and is often served during the Hindu harvest festival or Sankranthi. There are spicy and sweet versions. You can make the sweet version by omitting the black pepper, cumin, asafetida, and ginger and adding sugar, golden raisins, and ground cardamom.” A few additional tips: If you can’t find moong dal, you can substitute other split, hulled lentils that are quick to break down and turn creamy, like masoor dal. If you don’t have enough rice or you’d like more protein, Chitra has also used a mix of quinoa and rice. If you’re missing any of the spices or dal and would like to keep them on hand in your pantry, 

 carries ingredients from all over the world and ships fast.And a final note from the editor’s husband: Make a double batch. Leftovers are delicious reheated to a porridgey consistency, but also sliced and crisped in a pan with a little oil, similar to leftover polenta. Recipe from 

Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.Want to hear more about this recipe? On 

Khara Huggi or Pongal From Chitra Agrawal

There's nothing more satisfying to me than making exactly one portion of Parmesan risotto just for myself. For something as rich as risotto, anyway, I never want to eat it more than once at a time, not to mention it makes for terrible leftovers. The best risotto is eaten straight out of the pan, its creamy, comforting texture at its peak—especially if you've cooked it right, what the Italians call 

 (which means it's loose and ripples like a wave). This version is a more grownup take on the broccoli-cheese-rice casseroles I grew up adoring, but with salty-nutty Parmesan and bitter-as-can-be broccoli rabe swapped out for the Velveeta and frozen broccoli from a bag. Because there are days, after one too many late-night fried chicken sandwiches and French fries, when what my body really craves is bitterness (i.e., vegetables).

Parmesan Risotto With Broccoli Rabe

Possibly one of the most Venetian dishes around, risotto al nero di seppia – squid ink risotto – is a feast for the eyes and the palate.

The glossy, black ink lends a briny, even earthy, flavour to this dish but above all gives it that characteristic deep, dark colour that inevitably leaves an impression on those not used to eating it. 

In Venice (and pretty much anywhere on the Italian coast), squid can still be found with its ink sacs attached, especially at the fish markets or good fish mongers where the haul is as fresh as can be. Piles of white-fleshed squid, stained in black ink are a common sight at the market, where both squid and ink are valued ingredients and often used together. In other places, you can buy squid ink bottled or packaged. It's definitely less messy and just makes this dish even simpler. It can be somewhat thicker than fresh ink, so it can be diluted a little with some water if you like before adding to the pan.

Essentially, this is a two part recipe, where the squid is slowly braised in its own ink with wine, garlic, onion and tomatoes until tender. This is the body of the dish, where all the flavour, colour and intrigue lie. The rice is then toasted and cooked very simply with onion and fish stock. Halfway through cooking, the braised squid is added to the rice, where the magic begins as the rice begins to aborb the jet-black ink. 

The squid and ink braise is also delicious as a sauce to be tossed with long pasta like linguine or spaghetti – and this becomes a traditional dish, that will take you all the way to the opposite end of the country, to Sicily. A hint of fresh chilli does not go astray in this case. 

Strictly no cheese should be served with this dish, but plenty of black pepper – yes, please.

Squid Ink Risotto (Risotto al Nero di Seppia)

Risotto is delicious in a classic Italian sort of way—it only requires a few high-quality ingredients and some patience to turn plain rice into a deeply flavorful and creamy dish. While I’m willing to seek out good ingredients, I lack the patience required to make risotto on a day-to-day basis. And I want risotto more than once or twice a year, I want it monthly. Sometimes weekly. Enter my friend the Instant Pot. As a cookbook author for said appliance, I’ve tested just about everything in the popular pressure cooker, some of which work and some…don’t. I’ll be the first to admit the Instant Pot can’t do everything, but what appliance can? Sure, it’s good at dried beans, stock, oatmeal, big tough meats. It even makes a mean cheesecake. But my favorite dish to make is hands down, Instant Pot risotto. It’s almost as good as attentively made stovetop risotto with a fraction of the effort and one dirty pot. Be still my heart. This recipe is a simple version with a little extra Parmesan cheese, vibrant green spinach, and perky lemon, but there are endless opportunities for tweaking. Serve it as an impressive side or top with some crisp, crumbled bacon or a poached egg to make it a main dish. Leave out the greens and lemon and top with whatever strikes your fancy. A combo of tender cooked shrimp, fresh sweet corn, and basil is a summertime feast, while winter squash with roasted garlic and sausage is a wintry comfort. Roast a small bunch of beets and grate them into the risotto for a vibrant hue, garnishing with creamy feta or goat cheese. I’m even known to make breakfast risotto from time to time, the creamier cousin of 

. For the best possible results, use really good broth. Since almost nothing evaporates in a pressure cooker, whatever flavors you put in are what you’ll get when it comes out. Homemade chicken or vegetable broth are best. You can add a drizzle of cream at the end for extra richness, but it’s by no means required. For a nuttier, whole grain take, use short-grained brown rice and up the pressure cooking time to 25 minutes. It’s worth noting that this recipe isn’t necessarily faster than the stovetop method. In all honesty, lots of things aren’t faster in the Instant Pot, contrary to the name. However, it’s much less intensive—sauté the onion and garlic directly in the pot, add the rice and broth, and let it go. While it’s coming to pressure and cooking, you can make the rest of your meal or you can drink a glass of wine and dance around the kitchen. I’ve done both. Add the cheese and give it a quick stir to make up for lost time and boom, it’s done. The finished dish will serve four hungry adults as a main or six as a side, but you can halve the recipe for a generous dinner party for two.

Instant Pot Risotto

Here's a bright-tasting risotto that pairs perfectly with just about any roast you might want to serve during the holidays. The chewy, flavorful oat groats create a starchy broth that makes this vegan dish creamy without any dairy products.  You can also use cooked farro, instead of oat groats, if you prefer.   Enjoy!!   ;o)

Lemon and Toasted Almond Risotto

I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too.

Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg

Inspired by a delicious apple-sorrel risotto from one of my favorite restaurants, I had to try a version using celery and pears. I like using Romano since it is a bit saltier and sharper than Parmesan, making additional salt unnecessary. Ricotta provides a lovely creaminess, while green shiso adds a citrus note. If you cannot find green shiso, you can substitute sweet basil. 

Celery Risotto with Asian Pear and Shiso

Pongal is the turkey equivalent of the Tamil harvest thanksgiving Festival of Sankranti. The festival occurs around mid-January, celebrating the winter harvest  in India and also commemorates the journey of the northward journey of the sun, heralding the advent of spring.
Freshly harvested rice is cooked along with mung dal &  milk in a pot decorated with turmeric leaves and allowed to boil over, signifying the abundance of prosperity for the year to come. 
There are two versions. The traditional, sweet variety is cooked with milk and jaggery (unrefined sugar combined with the molasses) and spiced with cardamom & saffron.
 The savory version is spiced with a seasoning of cumin & cracked peppercorn.
The finishing touch is always a generous drizzle of melted, homemade ghee.  The 'venn' in the dishes name comes from the tamil word for butter (vennai).

Savory 'Venn Pongal' (South Indian Style Rice & Mung Bean Risotto)

First of all, its pretty hard to find a risotto that is yummy and 100 % vegetarian. Second, mushrooms are the best things this good earth ever created. Now I know that mushroom risotto is as common as Justin Bieber's face, but hey its good and its quite simple thing to make. and this is my favorite recipe. Truffle oil just magnifies this dish to heavenly proportions. (If you can afford real truffles, that would be even better!) - yella

Sauteed Wild Mushroom Vegetarian Risotto (Truffled!)

"Risotto is the kind of food you make for people you love." My ex said that to me once, referring to how long it takes to stir it, how no one would ever set aside all that time just for themselves and a plate of risotto. I disagreed. Maybe it's because I'm an egoist and love myself. More, I appreciate the calmness of having to stand there by the stove, watching the shallot and butter–slicked rice soak up ladleful by ladleful of Better Than Bouillon stock. Then the way the pesto simultaneously dyes it a glorious green and loosens it 

 (meaning it ripples like a wave). Stirring my soon-to-be dinner for 18 minutes straight is my own way of practicing mindfulness, how I like to be, as they say, with myself.

Pesto Risotto for One With Shrimp

I often create dishes to accompany specific wines, and I made this risotto in honor of Yellow Hawk's Mescolanza di Rosso, a delicious wine they're no longer making.  You can make the risotto with any fruity red wine and still soar like a hawk when you serve it. - Abra Bennett

Risotto Rosso

After work, instead of taking a pitstop at the bag of chips at the bottom of the snack drawer, I open the fridge and see what’s staring back at me. Can this quarter head of cabbage be combined with the last cup of cooked chickpeas? And what about the mint I bought for cocktails last week? That’s dinner.
 
This is the argument for batch cooking. That there is always something on hand—and it can always be turned into something else on a whim. This recipe relies heavily on that premise. The parsnip puree can be made whenever parsnips are on sale, then kept in the fridge or freezer. The caraway-paprika oil and orangey walnuts can be scaled down into tiny batches or scaled up into big ones. These components go great with tons of things—try the puree as a mayo substitute on sandwiches, the oil spooned over roasted carrots or squash, the walnuts on your morning oatmeal—but especially risotto.
 
This is my perennial solution to: What’s for dinner? Creamy, al dente rice pairs well with just about any collection of vegetables I have floating around, from root vegetables in the winter to tomatoes in the summer. Risotto often gets bad-mouthed for taking forever to prepare, but it really only takes about 20 minutes of active time (when you start adding liquid, a ladle at a time, you’re tied to the stove until the rice is ready). Lots of restaurants streamline risotto by cooking the rice until mostly tender, sticking it in the fridge, and reheating a single portion whenever someone places an order. That works in home kitchens too.
 
After you try this dish, feel encouraged to mix and match the puzzle pieces depending on what’s in the fridge, wherever the spirit takes you.

Parsnip Risotto With Caraway-Paprika Oil & Orangey Walnuts

Anna Del Conte's Risotto With Lemon

I went to Charleston a few years ago with my cousin Toni, to write a piece about the restaurants down there. At almost every restaurant we visited, it seemed, Toni ordered the Shrimp and Grits and declared them the best Shrimp and Grits she'd ever had. And we did have some really great versions. Rather than gloppy and too rich and downright soul-annihilating, like a lot of Yankee takes on the dish I've had, these were comforting with distinctive personalities from restaurant to restaurant.I decided to try to capture those flavors in a risotto. And my soul is still intact.

Shrimp and Grits Style Risotto

During the fall, the Sunday dinner dish I most look forward to making is this porcini mushroom risotto. Fresh porcini mushrooms have a limited season in Italy, where I live, so I always snap them up the second they become available. If you can’t get fresh porcini, don’t worry, you can also use the dried or frozen variety, or sub in any other type of fresh mushroom. The real key to this dish is making the risotto just right. Two of the most important tips for making sure it comes out perfectly: Don’t overlook the quality of the broth and make sure the rice has a good bite. And while leftovers are rare in my house, if there are any, you can make fried arancini the next day. 

The Porcini Mushroom Risotto That Won Over My Italian Husband

Porcini Mushroom Risotto

Roasting cauliflower coaxes out sweet, nutty notes that are nowhere to be found when it's eaten raw. Working from the flavors of roasted cauliflower, I decided to make a risotto. Lately, I have been using short-grain brown rice for risotto; I like the subtle nuttiness it adds, I always have it on hand, and I thought it would complement the cauliflower nicely. I added lemon and walnuts for a bright, slightly bitter contrast, and mascarpone for creamy richness. I did not want the cauliflower to dry out in the oven, so I steamed it in a foil packet first in order to retain moisture. The result is surprisingly delicate and light. 

 Roasted Cauliflower Brown Rice Risotto with Lemon, Walnut, and Mascarpone 

This light, creamy risotto, packed with asparagus, fresh fava beans, spinach, and lemon, is just the thing to celebrate the arrival of spring. If you can only find thick asparagus, slice the stalks in half lengthwise before cutting them up so they cook through in the brief amount of time they are simmered with the rice.

Risotto  Primavera from  Instant  Pot  Italian  by  Ivy  Manning. © 2018  by  Ivy  Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Ivy Manning's Instant Pot Risotto Primavera

The surprise about this dish is how its very simple, almost minimalist, nature can result in such a flavorsome dish, where the radicchio -- and the balance of its characteristically bitter flavors – is what sings.

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