This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes.
Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan.
Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
This Quick Sausage and Mushroom Lasagna recipe contains hot italian sausages, no-cook lasagna noodles, grated cheese, ricotta cheese, marinara sauce and more.
Feel good about serving this comforting dish to your family at less than 200 calories per serving. If you're cooking for kids, you can omit the wine and use all broth instead.
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
