Make this lemon, artichoke and shrimp risotto in the pressure cooker or on the stovetop. It's easy, with a can of artichoke hearts from the pantry.
Make this French-style beef stew ahead of time; like most stews, it's great on the day you make it, but it tastes even better the second day.
The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives.
Make this classic of all classics, risotto alla Milanese, on the stove or in the pressure cooker. It uses just a handful of ingredients: rice, cheese, broth.
This streamlined version of an easy Basque chicken recipe, with lots of onion, bell pepper and tomatoes, is a perfect make-ahead party dish that's easy enough for weeknight dinners.
Whatever you call the color, you will definitely call this risotto a beet lover's dream. Roasted beets and goat cheese add natural sweetness.
An Italian-inspired vegetable soup that accommodates anything you have in your end-of-the-season garden. A parmesan cheese rind adds a special flavor; vegans can omit it.