Cozy up to a comforting dinner with our collection of creamy risotto recipes! There’s nothing quite like the rich, velvety texture and savory flavors of a well-made risotto. And with these 20 delicious variations, you’ll never get bored of this Italian classic again.
From the earthy sweetness of Mushroom and Thyme Risotto to the bright, citrusy zing of Lemon and Asparagus Risotto, we’ve got a recipe to suit every taste and season. Whether you’re a meat-lover, vegetarian, or vegan, there’s something here for everyone. So go ahead, get creative with your rice, and let the comfort food goodness begin!
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Mushroom and Thyme Risotto
Mushroom and Thyme Risotto Recipe
A creamy and savory Italian-inspired dish that combines the earthy flavors of mushrooms with the subtle herbal notes of thyme.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 sprigs fresh thyme, chopped
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the Arborio rice and stir to combine with the mushroom mixture. Cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
5. Add the white wine (if using) and cook until absorbed, stirring constantly.
6. Begin adding the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. When the risotto is cooked and creamy, remove from heat. Stir in the chopped thyme and butter. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Classic Parmesan Risotto
This creamy Italian rice dish is a staple of comfort food, perfect for a cozy night in or a special occasion. With the rich flavors of parmesan cheese and Arborio rice, you’ll be hooked from the first bite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and stir to coat with the oil and mix with the onion and garlic.
5. If using wine, add it and cook until absorbed.
6. Warm the broth in a separate pot and gradually add 1/2 cup at a time to the rice mixture, stirring constantly and allowing each portion to absorb before adding more.
7. After 20-25 minutes of cooking, stir in the Parmesan cheese and season with salt and pepper.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: approximately 25 minutes
Lemon and Asparagus Risotto
Brighten up your meal with this creamy and citrusy risotto, perfectly balanced by the sweetness of asparagus.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add Arborio rice; cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add white wine (if using); cook until absorbed.
4. Add 1/2 cup broth; stir until mostly absorbed. Repeat process, adding broth in 1/2-cup increments and waiting for it to be absorbed before adding more. This should take about 20-25 minutes or until rice is cooked and creamy.
5. During the last 2 minutes of cooking, add asparagus and lemon juice. Stir to combine.
6. Serve risotto hot, topped with Parmesan cheese if desired.
Cooking Time: About 30-35 minutes
Truffle Oil and Wild Mushroom Risotto
Elevate your risotto game with the earthy flavors of truffle oil and wild mushrooms.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 2 tablespoons truffle oil
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 8 oz mixed wild mushrooms (such as shiitake and cremini), cleaned and sliced
- Salt, to taste
- Grated Parmesan cheese, for serving
Instructions:
- In a large saucepan, heat the olive oil over medium. Add chopped onion and cook until translucent, about 3-4 minutes.
- Add Arborio rice and cook for 1 minute, stirring constantly.
- Start adding warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
- After 20-25 minutes of cooking, stir in truffle oil and wild mushrooms. Season with salt to taste.
- Serve immediately, topped with grated Parmesan cheese.
Cooking Time: Approximately 25-30 minutes
Butternut Squash and Sage Risotto
This creamy risotto combines the natural sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy fall dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 2 tablespoons white wine (optional)
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh sage leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and Arborio rice to the saucepan; cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the roasted squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 35-40 minutes
Seafood Risotto with Shrimp and Scallops
Experience the rich flavors of the Mediterranean with this seafood risotto recipe, featuring succulent shrimp and scallops.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 12 jumbo scallops
– 1/2 cup white wine (optional)
– 1 tablespoon tomato paste
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, add shrimp and scallops; cook until seafood is pink and cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese.
Cooking Time: Approximately 25-30 minutes
Sun-Dried Tomato and Spinach Risotto
Sun-Dried Tomato and Spinach Risotto Recipe
A creamy and flavorful risotto dish that combines the natural sweetness of sun-dried tomatoes with the earthy taste of spinach.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 2 cups fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
4. Warm the vegetable broth and add it to the skillet in 1/2 cup increments, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking and stirring, stir in the chopped sun-dried tomatoes and fresh spinach leaves. Cook for an additional 2-3 minutes until the spinach has wilted.
6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Chicken and Mushroom Risotto
A rich and flavorful Italian-inspired dish that combines sautéed chicken, earthy mushrooms, and creamy Arborio rice.
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups mixed mushrooms (button, cremini, shiitake), sliced
- 4 cups chicken broth, warmed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from heat.
- In the same skillet, add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-6 minutes.
- Gradually add chicken broth, stirring continuously. Bring to a simmer and cook for 20-25 minutes or until rice is tender.
- If using wine, add it after 15 minutes of cooking. Stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: approximately 30-40 minutes
Beetroot and Goat Cheese Risotto
This vibrant beetroot risotto is a perfect blend of sweet and savory flavors, elevated by the creamy tanginess of goat cheese. A simple yet impressive dinner option for any occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 medium beetroot, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1/2 cup goat cheese, crumbled
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
2. Add the diced beetroot and cook for an additional 5 minutes, stirring occasionally.
3. Add the Arborio rice and stir to coat with the vegetable mixture. Cook for 1-2 minutes.
4. Warm the broth in a separate pot. Add 1/2 cup of warmed broth to the saucepan and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments, waiting for it to be absorbed before adding more. This should take about 20-25 minutes.
5. Remove from heat and stir in crumbled goat cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30 minutes
Pumpkin and Pancetta Risotto
This autumn-inspired risotto combines the warm flavors of pumpkin with the savory richness of pancetta, creating a comforting and flavorful dish perfect for fall gatherings.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 6 slices pancetta, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup roasted pumpkin puree (canned or fresh)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add rice and cook for 1-2 minutes, stirring constantly.
4. Add 1/2 cup broth and stir until absorbed. Repeat with remaining broth, adding in pumpkin puree and Parmesan cheese.
5. Cook for an additional 2-3 minutes or until rice is creamy and tender.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Red Wine and Sausage Risotto
This hearty risotto combines the rich flavors of red wine and Italian sausage with creamy Arborio rice. Perfect for a cold winter’s night, this dish is sure to become a new favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 Italian sausages (sweet or hot), casings removed
– 1/2 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the Italian sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
4. Add the Arborio rice and cook for 1 minute, stirring constantly.
5. Add the warmed chicken broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in the red wine and butter until well combined.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-40 minutes
Pea and Mint Risotto
This vibrant green risotto combines the sweetness of peas with the freshness of mint, perfect for a light and refreshing meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1/4 cup fresh mint leaves, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Grated Parmesan cheese (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and stir to coat with oil and mix with onion mixture. Cook for 1-2 minutes.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, add peas and mint leaves. Continue cooking until peas are tender.
6. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Roasted Garlic and Herb Risotto
Roasted Garlic and Herb Risotto Recipe
Discover the rich flavors of roasted garlic and fresh herbs blended with creamy risotto. This comforting dish is perfect for a cozy dinner or special occasion.
Ingredients:
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 3 cloves roasted garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add the white wine (if using) and stir to combine. Cook until absorbed, about 1 minute.
4. Add 1/2 cup of warmed broth and stir until combined. Repeat this process, adding the broth in 1/2-cup increments, stirring continuously, until rice is cooked and creamy, about 20-25 minutes total.
5. Stir in roasted garlic, parsley, and basil. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese (if desired).
Cooking Time: 25-30 minutes
Smoked Salmon and Dill Risotto
Elevate your risotto game with this flavorful combination of smoked salmon, fresh dill, and creamy Arborio rice.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 ounces smoked salmon, flaked
– 2 tablespoons fresh dill, chopped
– Salt and pepper to taste
– Parmesan cheese, grated (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, 3-4 minutes.
3. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
4. Add 1/2 cup of warmed broth to the rice mixture and stir until absorbed. Repeat this process until all broth is used, about 20-25 minutes.
5. Stir in the flaked smoked salmon, chopped fresh dill, salt, and pepper.
6. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Artichoke and Lemon Risotto
A creamy and flavorful risotto dish that combines the sweetness of artichokes with the brightness of lemon, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium artichoke heart, chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the chopped artichoke heart and cook until tender, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. If using wine, add it to the skillet and cook until absorbed.
6. Add 1/2 cup of warmed broth to the rice mixture and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments and waiting for it to be absorbed before adding more.
7. After 20-25 minutes of cooking, stir in the lemon juice and season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Porcini Mushroom and White Wine Risotto
This recipe combines the earthy flavor of porcini mushrooms with the rich taste of white wine, all wrapped up in a creamy risotto dish.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz porcini mushrooms, sliced
– 1/2 cup white wine
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in the sliced porcini mushrooms and cook until they release their liquid and start to brown.
7. Stir in the white wine and cook until the liquid has almost completely evaporated.
8. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Sausage and Kale Risotto
This hearty risotto combines spicy sausage with the earthy flavors of kale, perfect for a cozy dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 spicy Italian sausage, casings removed
– 2 cups curly kale, stems removed and chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed chicken broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, add the cooked spicy sausage and chopped kale. Stir until combined.
7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Caramelized Onion and Gorgonzola Risotto
A creamy and flavorful Italian-inspired dish that combines the sweetness of caramelized onions with the tanginess of gorgonzola cheese.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup gorgonzola cheese, crumbled
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large skillet, cook the sliced onions over medium heat with olive oil until caramelized, stirring occasionally (about 20-25 minutes).
2. In a separate pot, heat the chicken broth and white wine (if using) to a simmer.
3. Add the Arborio rice to the pot and stir for 1-2 minutes, ensuring the rice is coated in the liquid.
4. Add the cooked onions, butter, and gorgonzola cheese to the pot. Stir until the cheese is melted and the mixture is creamy (about 5-7 minutes).
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
Zucchini and Basil Risotto
A creamy and flavorful Italian-inspired dish that combines the freshness of zucchini and basil with the richness of Arborio rice.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium zucchini, diced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced zucchini and cook until tender, about 3-4 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add 1/2 cup of warmed broth to the rice mixture and stir until absorbed.
5. Repeat step 4, adding the remaining broth in 1/2-cup increments, until the rice is cooked and creamy (about 20-25 minutes).
6. Stir in chopped basil and grated Parmesan cheese.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Saffron Risotto with Seafood
Elevate your seafood game with this decadent Saffron Risotto, infused with the subtle flavor of saffron and paired with succulent seafood.
Ingredients:
– 1 cup Arborio rice
– 4 cups fish stock, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup white wine (optional)
– 1 pound mixed seafood (shrimp, scallops, mussels), cleaned and patted dry
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until translucent.
2. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
3. Add white wine (if using); cook until absorbed.
4. Add warmed fish stock, 1/2 cup at a time, stirring continuously until absorbed before adding more.
5. After 20-25 minutes of cooking, add soaked saffron and seafood; stir to combine.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley.
Cooking Time: 30-35 minutes
Summary
Get cozy with these creamy risotto recipes! From classic Parmesan to sun-dried tomato and spinach, and even seafood and sausage options, there’s something for everyone. Try making a Mushroom and Thyme Risotto, a Truffle Oil and Wild Mushroom Risotto, or a Pumpkin and Pancetta Risotto for a comforting dinner that’s sure to please.