I paired Joy the Baker's Baked Lemon Risotto with huge portions of a simple green salad- just red leaf lettuce, marinated grated beet, and a few bleu cheese crumbles. Yum!
Starch girl that I am, I love risotto, but rarely have the hour to spend stirring broth into rice. Joy's oven baked variety worked great and was so easy and delicious.
I got the beet recipe from a naturopath I used to see and it's always great to have something both tasty and super good for you to throw on top of nearly anything. I grate one big beet and cover it with 2 Tbsp olive oil (the good kind, no messing around!) and the juice of 1 lemon. I let it hang out in a glass jar in the fridge and just take what I need each night.