Risotto

Savoury and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano cheese for Parmesan and shiitake for portobellos.

Recipe by: Christine M. Cook

The great thing about this recipe is that anyone can make it - it is so easy and you can create so many variations according to your tastes and family demands. All the measurement of the ingredients can be altered to suit your taste. You can either cook on high or low depending when you want to eat. I normally prepare this about 10 in the morning and leave the crockpot on low all day - ready for that evening.

Recipe by: bazza

The salty tang of pancetta creates a flavoursome base for this risotto, offsetting the milder flavours of chicken and zucchini. This dish is a great way to make the most of a bountiful crop of summer zucchini.

Recipe by: Zoë Harpham

When I was in high school we made tuna pasta in Home Ec, this recipe has been changed gradually over the years to become a tuna risotto thats much loved in my house. Makes a great meal with a green salad, or a simple side dish.

Recipe by: B.B.

Lemon zest gives this prawn risotto a mellow, rather than tangy, lemon flavour. But if you want a tangier flavour, add the lemon juice to taste as well.

Recipe by: Tiffani

A creamy risotto is traditionally made with Arborio rice but this one uses pearl barley instead of rice. It takes longer to cook, but you don't have to stand and stir it the entire time. Parsley, lemon zest and broccolini add fresh flavours.

Recipe by: Patsy Jamieson

This delicious beetroot risotto is topped with sliced hard boiled eggs and grilled haloumi. It's easy to make if a bit time consuming.

Recipe by: krone9

Yes, you can make creamy risotto the way they do in Italian restaurants! This recipe makes a delightful starter or main meal.

Recipe by: Ariana Klepac

This is an absolutely fantastic recipe for beetroot risotto that has a slight twist from the balsamic vinegar. It goes perfectly when served with feta cheese.

Recipe by: andyh

This risotto combines lentils and arborio rice for more flavour and texture. It's great with roast vegetables such as capsicum and zucchini.

Recipe by: Elaine Russell