risotto Risotto is always a good idea. Just like pasta, the creamy Italian rice dish is quite versatile. In the colder months, I love risotto with earthy flavors such as mushrooms, pumpkin and sage, and come the spring and summer, lighter variations made with seasonal veggies and seafood have my preference. One of my favorite risottos to make in the springtime is with peas, juicy shrimp and plenty of aromatic dill, freshly chopped and stirred in right at the end.