Spring Risotto Night Recipes

Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a family-style feast or a romantic meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely wild mushroom risotto accented by roasted asparagus topped with Taleggio cheese and our own Ligurian walnut sauce, plus a rustic bread loaf, Italian Chianti, and produce like radishes, leeks and a plethora of spring greens to serve alongside.

Here are some recipe ideas for the week:

Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cool evenings—just remember to stir!

Roasted Asparagus with Taleggio Cheese & Walnut Sauce
Topped with melted Taleggio cheese and flavorful walnut sauce, this asparagus recipe will have them coming back for seconds.

Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Grana cheese.

Mustard Green Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and is wonderful drizzled over roasted vegetables!

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Potato-Leek Frittata
This fantastic frittata is a great base recipe: Just add in your favorite chopped veggies or greens to the sauté pan!

Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.

this week's recipes
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