15 Delicious Make-Ahead Dinner Recipes for Busy Weeknights

Make ahead dinner recipes are the perfect solution for busy weeknights when you want something delicious without the fuss. These tasty meals can be prepped in advance, so all you have to do is pop them in the oven or on the stovetop at mealtime. From hearty casseroles to flavorful stir-fries, these recipes help you save time while still enjoying homemade goodness with family and friends.

Savory Chicken and Rice Casserole

This Savory Chicken and Rice Casserole is a perfect make-ahead dinner option. It combines tender chicken, creamy sauce, and fluffy rice, all baked together for a comforting meal. The image shows a delicious dish filled with orzo pasta, chicken pieces, and a sprinkle of fresh herbs, making it look inviting and hearty.

Preparing this casserole in advance means you can enjoy a warm, homemade dinner without the last-minute rush. Just pop it in the oven when you’re ready, and you’ll have a satisfying meal that the whole family will love.

Ingredients

• 2 cups cooked orzo pasta
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup sour cream
• 1 cup frozen mixed vegetables
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the cooked orzo, shredded chicken, cream of chicken soup, chicken broth, sour cream, and frozen vegetables.
3. Add garlic powder, onion powder, salt, and pepper. Stir until well combined.
4. Transfer the mixture to a greased 9×13 inch baking dish. If using, sprinkle shredded cheese on top.
5. Bake for 30-35 minutes, or until heated through and bubbly.
6. Garnish with fresh parsley before serving.

Creamy Tomato Basil Pasta Bake

This creamy tomato basil pasta bake is a delightful dish that combines the comforting flavors of pasta, rich tomato sauce, and fresh basil. The image showcases a beautifully baked pasta, with golden rigatoni enveloped in a luscious tomato sauce, topped with melted cheese and vibrant basil leaves. It’s a feast for the eyes and the taste buds!

Making this dish ahead of time is a great way to save time during busy weeknights. You can prepare it in advance, pop it in the oven when you’re ready, and enjoy a warm, hearty meal without the fuss. It’s perfect for family dinners or gatherings with friends.

Let’s dive into the ingredients and steps to create this delicious pasta bake!

Ingredients

• 12 oz rigatoni pasta
• 2 cups marinara sauce
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. Mix the Sauce: In a large bowl, combine marinara sauce, heavy cream, garlic powder, salt, and pepper. Stir in the cooked pasta, cherry tomatoes, and half of the mozzarella cheese.
3. Assemble the Bake: Transfer the pasta mixture into a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
4. Bake: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until the cheese is bubbly and golden.
5. Garnish: Remove from the oven and sprinkle with fresh basil before serving.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a vibrant and healthy dish that’s perfect for meal prep. The colorful mix of chickpeas, fresh vegetables, and herbs makes it not just tasty but also visually appealing. It’s a great option for those busy weeknights when you want something nutritious without spending too much time in the kitchen.

The salad features chickpeas as the star ingredient, packed with protein and fiber. Add in some diced cucumbers, juicy cherry tomatoes, and black olives for a burst of flavor. Fresh herbs like parsley or mint elevate the taste and aroma, making every bite refreshing.

This salad is versatile. You can enjoy it on its own, as a side dish, or even as a filling for wraps. Plus, it stores well in the fridge, making it a fantastic make-ahead option. Just toss everything together, and you’re set for the week!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley or mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, black olives, and red onion.
2. Add the chopped parsley or mint to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit for about 15 minutes to allow the flavors to meld before serving.

Lentil and Sweet Potato Shepherd’s Pie

This Lentil and Sweet Potato Shepherd’s Pie is a cozy dish that’s perfect for meal prep. The image shows a beautifully baked pie, with a golden crust and a hearty filling peeking out. It’s a great way to enjoy a comforting meal without spending too much time in the kitchen during the week.

The filling combines lentils and sweet potatoes, making it both nutritious and satisfying. The sweetness of the potatoes balances the savory lentils, creating a delicious flavor profile. Plus, it’s a great way to sneak in some veggies!

This dish can be made ahead of time and stored in the fridge or freezer. When you’re ready to eat, simply reheat it in the oven or microwave. It’s a fantastic option for busy nights when you want something hearty and homemade.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup frozen peas
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 cup mashed potatoes (store-bought or homemade)

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain any excess liquid.
2. Prepare the Sweet Potatoes: In a separate pot, boil sweet potatoes until tender, about 15 minutes. Drain and mash them with a little salt and pepper.
3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and garlic. Cook until softened, about 5-7 minutes.
4. Combine Ingredients: Stir in the cooked lentils, thyme, smoked paprika, and peas. Season with salt and pepper. Cook for another 5 minutes.
5. Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, layer the lentil mixture, then top with mashed sweet potatoes.
6. Bake: Place in the oven and bake for about 25-30 minutes until the top is slightly golden.
7. Serve: Garnish with fresh parsley before serving. Enjoy your hearty meal!

Vegetable Lasagna with Spinach and Ricotta

This vegetable lasagna is a delightful dish that combines layers of pasta with rich spinach and creamy ricotta. The vibrant colors of the dish make it visually appealing, and the flavors are simply comforting. Perfect for a make-ahead dinner, this recipe allows you to prepare it in advance and enjoy a hearty meal without the fuss on busy nights.

The layers of lasagna are filled with fresh spinach, ricotta cheese, and marinara sauce, all topped with melted mozzarella. It’s a great way to sneak in some veggies while still satisfying your cravings. Serve it with a side salad or garlic bread for a complete meal.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a bowl, mix ricotta cheese, chopped spinach, egg, Italian seasoning, salt, and pepper.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a layer of marinara sauce and a sprinkle of mozzarella.
6. Repeat the layers: noodles, ricotta mixture, marinara, and mozzarella. Finish with a final layer of noodles, marinara sauce, and top with remaining mozzarella and Parmesan cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
8. Let it cool for a few minutes before slicing. Enjoy your delicious vegetable lasagna!

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff is a comforting dish that warms the soul. Picture tender beef simmered in a rich, creamy sauce, served over a bed of egg noodles. This meal is perfect for busy weeknights when you want something hearty without spending hours in the kitchen.

The beauty of this recipe lies in its simplicity. You can toss all the ingredients into your slow cooker in the morning and come home to a delicious dinner. The flavors meld beautifully as the beef cooks low and slow, making every bite a delight.

To make this dish, you’ll need some basic ingredients. Gather beef stew meat, onion, garlic, beef broth, Worcestershire sauce, and sour cream. Fresh parsley adds a nice touch at the end, giving it a pop of color and flavor.

Now, let’s get cooking! Here’s how to whip up this amazing meal.

Ingredients

• 2 pounds beef stew meat
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper to taste
• Egg noodles, for serving
• Fresh parsley, for garnish

Instructions

1. Prepare the Beef: In a slow cooker, combine the beef stew meat, chopped onion, minced garlic, beef broth, and Worcestershire sauce. Season with salt and pepper.
2. Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
3. Thicken the Sauce: If you want a thicker sauce, mix cornstarch with a little water and stir it into the slow cooker about 30 minutes before serving.
4. Finish: Once cooked, stir in the sour cream until well combined.
5. Serve: Cook the egg noodles according to package instructions. Serve the beef stroganoff over the noodles and garnish with fresh parsley.

Teriyaki Chicken Bowls

Teriyaki chicken bowls are a fantastic make-ahead dinner option. They are colorful, tasty, and packed with nutrients. The image shows two bowls filled with fluffy rice, tender broccoli, and juicy teriyaki chicken pieces. The vibrant colors of the vegetables and the glossy sauce make this dish visually appealing.

This recipe is perfect for meal prep. You can whip it up in no time and store it in the fridge for a quick dinner during the week. The combination of chicken, rice, and veggies makes it a balanced meal that everyone will enjoy.

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 cup teriyaki sauce
• 2 cups broccoli florets
• 2 cups cooked white rice
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken thighs with teriyaki sauce. Let it marinate for at least 30 minutes.
2. Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and let it rest before slicing.
3. Steam the Broccoli: In the same skillet, add broccoli florets and a splash of water. Cover and steam for about 3-4 minutes until bright green and tender.
4. Assemble the Bowls: In each bowl, place a scoop of rice, sliced chicken, and steamed broccoli. Drizzle with extra teriyaki sauce if desired.
5. Garnish: Sprinkle sesame seeds and sliced green onions on top before serving.

Quinoa and Black Bean Stuffed Peppers

Quinoa and black bean stuffed peppers are a colorful and nutritious dish that’s perfect for meal prep. These vibrant peppers are filled with a tasty mixture of quinoa, black beans, and spices, making them a satisfying option for dinner. The combination of flavors and textures is delightful, and they look great on the plate!

To make this dish, you can use any color of bell pepper you like. The filling is simple and can be made ahead of time, making it easy to assemble when you’re ready to eat. Plus, they are a great source of protein and fiber, keeping you full and energized.

These stuffed peppers are not just delicious; they are also versatile. You can customize the filling by adding your favorite vegetables or spices. They can be served as a main dish or a side, making them perfect for any occasion.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup diced tomatoes (optional)
• 1/4 cup chopped cilantro (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the quinoa: In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
3. Prepare the peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
4. Mix the filling: In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, and diced tomatoes if using. Stir well to combine.
5. Stuff the peppers: Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
7. Garnish: If desired, sprinkle with chopped cilantro before serving.

Chicken Enchiladas with Green Sauce

Chicken enchiladas with green sauce make for a perfect make-ahead dinner. These delicious rolls are filled with tender chicken and topped with a vibrant green sauce that adds a burst of flavor. The dish is not only satisfying but also easy to prepare in advance, making it a great option for busy weeknights.

In the image, you can see the enchiladas beautifully plated, drizzled with green sauce and garnished with fresh cilantro. The bright colors of the dish are inviting, and the melted cheese on top adds a comforting touch. Pair these enchiladas with a squeeze of lemon for a refreshing twist!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup green enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8-10 corn tortillas
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the shredded chicken with half of the green enchilada sauce, cumin, salt, and pepper.
3. Warm the tortillas in a skillet or microwave to make them pliable.
4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
5. Pour the remaining green sauce over the top of the enchiladas and sprinkle with cheese.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
7. Garnish with sour cream and chopped cilantro before serving.

Pesto Zoodle Bake

Pesto Zoodle Bake is a delightful dish that combines the freshness of zucchini noodles with the rich flavors of pesto. In the image, you can see a vibrant mix of zoodles, cherry tomatoes, and creamy mozzarella, all baked to perfection. The bright colors make it not just a treat for the taste buds but also for the eyes.

This dish is perfect for meal prep. You can whip it up ahead of time and have a delicious dinner ready to go. It’s light, healthy, and packed with flavor, making it a great choice for busy weeknights.

Let’s get to the good stuff! Here’s how to make this tasty Pesto Zoodle Bake:

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup pesto
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the spiralized zucchini with pesto. Mix until the zoodles are well coated.
3. Add the halved cherry tomatoes and mozzarella balls to the bowl. Season with salt and pepper, then gently toss everything together.
4. Transfer the mixture to a baking dish and sprinkle the grated Parmesan cheese on top.
5. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
6. Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.

Baked Ziti with Italian Sausage

Baked Ziti with Italian Sausage is a comforting dish that brings warmth to any dinner table. The image shows a bubbling casserole filled with ziti pasta, savory Italian sausage, and gooey melted cheese. It’s a feast for the eyes and the taste buds!

This dish is perfect for meal prep. You can make it ahead of time and simply pop it in the oven when you’re ready to eat. The combination of pasta and sausage in a rich tomato sauce makes it a family favorite. Plus, it’s easy to customize with your favorite veggies or cheeses.

Gather your ingredients and get ready to enjoy a hearty meal that everyone will love!

Ingredients

• 1 pound ziti pasta
• 1 pound Italian sausage, casings removed
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Pasta: Boil the ziti according to package instructions until al dente. Drain and set aside.
2. Brown the Sausage: In a large skillet, cook the Italian sausage over medium heat until browned. Drain excess fat.
3. Add Sauce: Stir in the marinara sauce and Italian seasoning. Let it simmer for a few minutes.
4. Mix Ingredients: In a large bowl, combine the cooked ziti, sausage mixture, ricotta cheese, and half of the mozzarella cheese. Season with salt and pepper.
5. Assemble the Casserole: Pour the mixture into a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
6. Bake: Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until the cheese is bubbly and golden.
7. Garnish: Let it cool for a few minutes, then garnish with fresh basil before serving.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a classic dish that brings together tender beef, vibrant broccoli, and colorful veggies in a delicious sauce. This meal is not only quick to prepare but also perfect for make-ahead dinners. You can whip it up in no time and enjoy it later in the week.

The image showcases a hearty bowl filled with juicy beef pieces, bright green broccoli, and crunchy carrots, all served over a bed of fluffy rice. It’s a feast for the eyes and the taste buds!

Making this dish ahead of time is a breeze. Just cook everything, let it cool, and store it in the fridge. When you’re ready to eat, simply reheat it for a satisfying meal.

Ingredients

• 1 pound beef sirloin, thinly sliced
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Cooked rice for serving

Instructions

1. Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, oyster sauce, and cornstarch. Let it sit for about 15 minutes.
2. Stir-Fry the Vegetables: Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for about 30 seconds. Then add broccoli, carrots, and bell peppers. Cook until tender, about 5-7 minutes.
3. Cook the Beef: Push the vegetables to the side of the skillet. Add the marinated beef and cook until browned, about 3-5 minutes.
4. Combine: Mix the beef with the vegetables. Season with salt and pepper to taste.
5. Serve: Serve hot over cooked rice. Enjoy your delicious Beef and Broccoli Stir-Fry!

Stuffed Acorn Squash with Quinoa

Stuffed acorn squash is a delightful dish that brings warmth and comfort to any dinner table. The vibrant orange flesh of the squash is not only visually appealing but also serves as a perfect vessel for a hearty filling. In this recipe, we use quinoa, a nutritious grain that pairs beautifully with the sweet and nutty flavor of the squash.

The filling is a mix of cooked quinoa, cranberries, and nuts, offering a wonderful balance of textures and flavors. This dish is not just tasty; it’s also packed with protein and fiber, making it a healthy choice for dinner. Plus, it’s easy to prepare ahead of time. You can stuff the squash and store it in the fridge until you’re ready to bake it.

When you’re ready to serve, simply pop it in the oven. The result is a warm, comforting meal that’s perfect for any occasion. Whether you’re hosting a dinner party or enjoying a quiet night in, stuffed acorn squash is sure to impress.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cranberries (dried)
• 1/2 cup pecans, chopped
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 25-30 minutes until tender.
3. While the squash is roasting, cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the quinoa is fluffy.
4. In a large bowl, mix the cooked quinoa with cranberries, chopped pecans, and cinnamon. Season with salt and pepper.
5. Once the squash is done, remove it from the oven and fill each half with the quinoa mixture. Return to the oven and bake for an additional 10-15 minutes.
6. Garnish with fresh parsley before serving. Enjoy your stuffed acorn squash!

Chickpea Curry with Coconut Milk

This Chickpea Curry with Coconut Milk is a fantastic make-ahead dinner option. It’s rich, creamy, and packed with flavor. The vibrant orange hue from the curry sauce makes it visually appealing, while the chickpeas provide a hearty texture. Served with fluffy rice, it’s a comforting meal that everyone will love.

The combination of chickpeas and coconut milk creates a delightful balance. The spices add warmth and depth, making each bite satisfying. Plus, it’s easy to prepare in advance. You can store it in the fridge and reheat it when you’re ready to eat.

Here’s how to make this delicious dish:

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in curry powder and cumin, cooking for about 30 seconds to release the spices’ flavors.
4. Add the diced tomatoes and chickpeas, mixing well. Cook for 5 minutes.
5. Pour in the coconut milk and bring to a simmer. Let it cook for 15-20 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.
7. Serve hot over cooked rice.

Mushroom Risotto with Parmesan

Mushroom risotto is a creamy, comforting dish that’s perfect for any night of the week. This recipe combines the earthy flavors of mushrooms with the rich taste of Parmesan cheese. The texture is creamy, and the aroma is simply irresistible.

In the image, you can see a beautifully plated bowl of mushroom risotto. The risotto is garnished with sautéed mushrooms and a sprinkle of Parmesan, making it look both appetizing and elegant. Fresh herbs add a touch of color and freshness, enhancing the overall appeal.

This dish is not only delicious but also easy to prepare ahead of time. You can make it in advance and reheat it when you’re ready to serve. It’s a great option for busy weeknights or special occasions.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft. Then, add the sliced mushrooms and cook until they are tender.
3. Add the Rice: Stir in the Arborio rice, allowing it to toast for about 2 minutes.
4. Deglaze with Wine: Pour in the white wine and stir until it’s mostly absorbed.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Finish with Cheese: Once the rice is cooked, remove it from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Spoon the risotto into bowls, garnish with extra mushrooms and fresh thyme, and enjoy!