Recipes with arborio (short-grain) rice

Creamy prosciutto and green pea risotto finished with Parmesan, fresh basil, and a splash of cream. Salty cured ham and sweet peas make this Italian rice dish rich and satisfying.

Paella with shellfish and served with lemon aspen fruits

Creamy arborio rice risotto with roasted butternut squash, earthy shiitake mushrooms, and Parmigiano-Reggiano. A low-fat, vegetarian comfort dish that's worthy of a dinner party.

Creamy wild mushroom risotto made with shiitake and white mushrooms, Arborio rice, white wine, and finished with Mascarpone and Parmesan. Pure Italian comfort for two.

Creamy, smooth and light. It's an easy yet delicious pudding that ends the meal with an abundance of joy.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

Minestrina di riso e spinaci is an Italian rice and spinach soup with Arborio rice, garlic, onion, and Parmigiano-Reggiano. A light, brothy Italian soup where the rice adds body without heaviness.

Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Potato and rice soup builds a savory Italian-style broth with diced potatoes, shredded carrots, tomato paste, and arborio rice, finished with grated Parmesan and black pepper.