For over 30 years, legendary New York Times Recipes for Health columnist Martha Rose Schulman has been creating vibrant dishes that focus on healthy choices, using local ingredients easily found at any farmers’ market. Her latest cookbook, The Simple Art of Vegetarian Cooking, teaches readers how to cook basic dishes via templates — master recipes for frittatas, pastas, stir-frys, or soups. Shulman then swaps in key ingredients based on seasonality and freshness. Here you will find two variations on her risotto which forgos the traditional chicken stock for vegetarian alternatives like porcini mushroom stock and garlic stock. Try the creamy Arborio and black rice risotto with Brussels sprouts and lemon zest for a flavourful meal.