Bay Leaf, Beans, Black Pepper, Cannellini Beans, Cheese, Chicken Stock, Curly Parsley, Dinner, Ditalini, Fall, Flat-Leaf Parsley, Garlic, Italian, Macaroni, Olive Oil, Parmesan, Pasta, Pink Beans, Pinto Beans, Salt, Soups & Stews, Tomato, Vegan, Vegetable Stock, Vegetarian, Winter

Simple Beans and Pasta

This is some slow, lazy, budget cooking. There was a chapter of my early adult diet that consisted entirely of lentils, rice, beans, and pasta with the occasional splurge on a nice block of cheese or some chicken. Luckily, these easily affordable foods are delicious and filling, and it’s easy to make a giant batch if you have an army to feed or just need to have dinner ready for yourself for the rest of the busy week.

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Arborio Rice, Asparagus, Black Pepper, Butter, Champagne, Chicken Stock, Dry White Wine, Italian, Parmesan, Prosciutto, Prosecco, Salt, Shallot, Spring, Summer

Prosecco Risotto

This was instantly a house favorite! It’s savory and filling, and the prosciutto gives it crunch and the asparagus balances the otherwise heavy nature of the risotto.  From start to finish, this dish only takes about 30 minutes to prepare, and comfortably serves two. Plus, you’ll have half a bottle of Prosecco just hanging around. As Giada says in her book, this is great for a romantic, cozy night in. Kids also love risotto, and this one is light on the butter and cheese and can be as heavy as you please on the asparagus!

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