Creamy Pea and Parmesan Rice (Risi e Bisi)

Creamy pea and Parmesan rice is made risotto-style: toast the rice briefly, then add warm stock a little at a time. Stir in the peas during cooking and finish with butter and Parmesan. This risi e bisi-inspired dish serves two and is best enjoyed straight from the pan.

Total timeabout 20 minutes

Serves2

Methodgradually add warm stock

The recipe in brief

• Cook the onion in olive oil and half the butter, then briefly toast the dry rice.
• Add the warm stock a ladle at a time; stir in the peas after about 10 minutes.
• When the rice is al dente, stir in the remaining butter and Parmesan, cover for 2 minutes and serve.

Pea rice with a creamy risotto-style finish

For this version of rice and peas, do not pour in all the stock at once. Add it gradually, stirring as the rice cooks, so the finished dish stays creamy. Thaw the frozen peas in hot water before adding them, as the recipe specifies. Choose vegetable stock if you want to keep the dish meat-free.

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Ingredients for 2 servings

• 160 g risotto rice
• 200 g frozen peas, thawed beforehand in hot water
• 1 small onion, finely chopped
• about 30 g butter and a little olive oil
• about 500–600 ml warm homemade chicken or vegetable stock
• 40 g grated Parmesan
• salt and pepper

Method

Toast the rice: Heat the olive oil and half the butter in a wide saucepan. Add the chopped onion and cook until translucent. Add the dry rice and stir continuously for 1 to 2 minutes, until the edges of the grains become slightly translucent.

Add the stock gradually: Start adding the warm stock to the rice a little at a time – pour in just enough to cover it. Cook over medium heat, stirring. When the rice absorbs the liquid, add another ladleful of stock. Continue in this way for about 10 minutes.

Add the peas: After about 10 minutes of cooking, stir the prepared peas into the rice. Keep adding stock and stirring until the rice is al dente – creamy on the outside and still slightly firm in the centre.

Finish until creamy: When the rice is cooked, turn off the heat. Stir in the remaining butter and grated Parmesan. Cover the pan with a lid for 2 minutes to let the ingredients settle.

Serve: Stir the rice and peas vigorously just before serving to give the dish a creamy texture. Sprinkle with extra Parmesan if you like.

Tip for a creamy finish

Stir in the butter and Parmesan off the heat. After the covered 2-minute rest, give the rice and peas one more vigorous stir and serve straight away.

Frequently asked questions

When do I add the peas?

Stir them in after the rice has cooked for about 10 minutes. Then keep adding warm stock until the rice is al dente.

How much stock will I need?

Prepare about 500–600 ml of warm stock and add it gradually. The exact amount depends on the rice and how quickly it cooks.

Can I use vegetable stock?

Yes. The recipe allows homemade chicken or vegetable stock; choose vegetable stock for a meat-free version.

20-Minute Chickpea Stew with Spinach and Tomatoes

This quick chickpea stew with spinach and tomatoes is a simple vegan dinner for two. Canned chickpeas and tomatoes simmer with onion, garlic, paprika and cumin, so the dish is ready in about 20 minutes. Stir in the fresh spinach right at the end and serve the stew with a slice of homemade bread.

Total time20 minutes

Serves2

Mealvegan dinner

The recipe in brief

• Cook the onion in olive oil, then briefly fry the garlic, paprika and cumin.
• Add drained chickpeas and chopped tomatoes; simmer uncovered for about 10 minutes.
• Fold in the fresh spinach at the end, let it wilt and serve with homemade bread.

A quick vegan stew from pantry staples

The onion, garlic, paprika and cumin build the aromatic base. Canned chickpeas and tomatoes then simmer without a lid for about 10 minutes to bring the flavours together. Add the spinach only just before serving; it does not need to cook with the stew for the full 10 minutes.

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Ingredients for 2 servings

• 1 can (400 g) chickpeas, drained
• 2 handfuls fresh spinach
• 1 can (400 g) diced peeled tomatoes in their own juice
• 1 onion
• 2 garlic cloves, chopped
• 1 tsp ground paprika (smoked, if preferred)
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• salt and pepper

Method

Cook the base: Heat two tablespoons of olive oil in a large skillet or saucepan. Add the chopped onion and cook over medium heat for about 5 minutes, until soft and translucent. Add the chopped garlic, paprika and cumin. Cook for just 30 seconds to release the spices' aroma.

Add the chickpeas and tomatoes: Tip the drained chickpeas into the pan and add the chopped tomatoes. Stir well and season with salt and pepper. Bring the stew to a gentle boil, then lower the heat and simmer uncovered for about 10 minutes so the flavours come together.

Fold in the spinach: Add the fresh spinach right at the end. Gently fold it between the chickpeas with a spoon; the heat will soften and wilt it in less than a minute.

Taste and serve: Taste and check the seasoning. Serve the stew hot with a slice of good homemade bread to dip into the sauce.

A small spinach tip

Add the spinach only after the chickpeas and tomatoes have cooked. It wilts in the hot stew in less than a minute, so there is no need to simmer it with the base for the full 10 minutes.

Frequently asked questions

How long does the stew take?

About 20 minutes when you use canned chickpeas and tomatoes, as specified in the recipe.

When should I add the fresh spinach?

Add it only at the end of cooking. It softens and wilts in the hot stew in less than a minute.

Do I need to cook the chickpeas first?

No. The recipe uses drained canned chickpeas. Add them directly to the tomatoes and simmer the stew uncovered for about 10 minutes.

What should I serve with it?

The original recipe suggests a slice of good homemade bread to dip into the sauce.

20-Minute Turkey Cutlets in White Wine and Marjoram Sauce

These turkey cutlets in white wine and marjoram sauce make a quick dinner for two. Brown four lightly floured cutlets in olive oil and butter, then use the same skillet to make a sauce with white wine, chicken stock and marjoram. Return the turkey to the sauce briefly and serve it with gnocchi or rice.

Total timeabout 20 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Season four turkey cutlets and lightly dust one side of each with flour.
• Brown them in olive oil and half the butter for about 4 minutes per side, then move them to a warm plate.
• Make a white wine, chicken stock and marjoram sauce in the same skillet; return the cutlets to finish cooking.

Tender turkey cutlets with a one-pan sauce

Turkey is lean, so aim to cook the cutlets only as long as needed. The lightly floured side helps the sauce thicken a little. After removing the cutlets, loosen the browned bits left in the skillet with white wine, then add the stock, marjoram and remaining butter.

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Ingredients for 2 servings

• 4 turkey cutlets (about 350 g total)
• 20 g butter and 1 tbsp olive oil
• 50 ml white wine
• 100 ml homemade chicken stock (or water)
• 1 tsp dried marjoram (or a pinch of fresh marjoram)
• salt and freshly ground black pepper
• 1 tbsp flour (for lightly dusting the meat)

Method

Prepare the turkey: If needed, pound the cutlets lightly so they are an even thickness. Season both sides with salt and pepper, then lightly dust one side of each cutlet with flour (this will help thicken the sauce later).

Brown the cutlets: Heat the olive oil and half the butter in a skillet. Lay in the cutlets, floured side down. Cook over medium heat for about 4 minutes on each side until they develop a golden-brown crust. Remove them from the skillet and keep warm.

Loosen the browned bits: Pour the white wine into the same skillet. Scrape the bottom with a wooden spoon to release the browned bits. Let the wine simmer for about one minute so it reduces slightly.

Make the sauce: Pour in the chicken stock, add the marjoram and the remaining butter. Stir well until the butter melts and combines with the liquid to make a creamy sauce.

Finish the dish: Return all four cutlets to the sauce and simmer gently for another 3 to 5 minutes, so the flavours come together and the sauce thickens. Serve with gnocchi or rice.

My tips for cooking the turkey and using wine

• I recommend checking the thickest part of the turkey with a food thermometer. For small pieces of poultry, the centre should reach at least 74 °C (165 °F); the cooking times are only a guide.
• One minute of simmering does not necessarily make the wine sauce alcohol-free. It reduces the liquid slightly, but does not guarantee that all the alcohol is removed.

Frequently asked questions

How do I keep turkey cutlets from drying out?

If needed, pound them lightly to an even thickness, cook over medium heat and finish them in the sauce after keeping them warm briefly. Adjust the cooking time to their thickness.

Does any alcohol remain after the wine simmers for a minute?

Some may remain. A minute of simmering does not make the sauce alcohol-free.

How can I check that the turkey is cooked through?

I recommend checking the thickest part with a food thermometer; for small pieces of poultry, the centre should reach at least 74 °C (165 °F).

What should I serve with the cutlets?

The original recipe suggests gnocchi or rice.

20-Minute One-Pan Gnocchi with Tomato Sauce and Mozzarella

There is no separate pot of boiling water in this 20-minute gnocchi recipe. Add fresh potato gnocchi straight to the tomato sauce and let them soften in the skillet. Finish with basil and mozzarella for an easy one-pan dinner for two—no oven needed.

Total time20 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Briefly cook the garlic in olive oil, add the tomatoes and simmer the sauce for about 5 minutes.
• Add the uncooked fresh gnocchi and two tablespoons of water directly to the sauce; cover and simmer for 4–5 minutes.
• Stir in basil and mozzarella, then let the cheese start to melt on the switched-off, still-warm burner.

Gnocchi cooked directly in the sauce

After the tomato sauce has reduced slightly, tip in the fresh, uncooked gnocchi. They soften under the lid without being boiled in a separate pot. The basil and mozzarella go in at the end, and unlike baked gnocchi, this version does not need an oven.

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Ingredients for 2 servings

• 500 g fresh potato gnocchi
• 400 g canned peeled tomatoes, tomato purée (passata) or diced tomatoes in their own juice
• 1 garlic clove
• 2 tbsp olive oil
• a few fresh basil leaves
• 1 pack mini mozzarella balls or sliced regular mozzarella
• a pinch each of salt, pepper and sugar

Method

Make the sauce: Heat the olive oil in a large skillet. Add the chopped garlic and cook for just a few seconds. Immediately add the peeled tomatoes (lightly crush them with a fork first), tomato purée (passata) or diced tomatoes in their own juice.

Season: Add the salt, pepper and a pinch of sugar to soften the tomato acidity. Simmer the sauce over medium heat for about 5 minutes, until it reduces and thickens slightly.

Cook the gnocchi in the sauce: Add the uncooked gnocchi directly to the hot sauce; there is no need to boil them in water first. Add two tablespoons of water, stir and cover with a lid. Simmer for about 4–5 minutes, stirring once during that time. The gnocchi will absorb the flavour of the sauce and soften completely.

Add the cheese and basil: When the gnocchi are soft, uncover the skillet and stir in the torn fresh basil leaves and the halved mini mozzarella balls, or pieces of regular mozzarella.

Finish: Leave the skillet on the switched-off but still-warm burner for one minute, so the mozzarella starts to melt and become stretchy. Serve immediately.

A small tomato sauce tip

If you choose tomato purée, use pourable passata rather than concentrated tomato paste. The fresh gnocchi need enough sauce to cook under the lid as described.

Frequently asked questions

Do I need to boil the gnocchi separately?

No. Add the fresh potato gnocchi to the hot tomato sauce without boiling them first, then cover and simmer for about 4–5 minutes.

Which tomato base can I use?

Use peeled tomatoes, pourable tomato purée (passata) or diced tomatoes in their own juice, as listed in the recipe.

Do I need an oven to melt the mozzarella?

No. After adding the basil and mozzarella, leave the skillet on the switched-off but still-warm burner for one minute.

How many does the recipe serve?

The ingredient amounts serve two people, and the recipe takes about 20 minutes.

15-Minute Asian-Inspired Rice Bowl with Egg and Sesame

Have a cup of cooked rice in the fridge? Turn it into this Asian-inspired rice bowl with an egg, scallions, garlic, soy sauce and sesame. It makes a quick meal for one in about 15 minutes, provided the rice is already cooked, properly chilled and ready to use.

Total time15 minutes

Serves1

Start withcooked rice

The recipe in brief

• Use properly chilled cooked rice. Briefly fry the white parts of the scallions with the garlic.
• Add and thoroughly heat the rice, then season it with soy sauce and sesame oil.
• Cook the egg in the centre of the skillet and serve with the scallion greens and toasted sesame seeds.

A quick way to use leftover rice

Cold cooked rice separates into distinct grains more easily as it fries. The white parts of the scallions and the garlic form the aromatic base, while soy sauce and sesame oil bring the dish together. You can leave the egg with a runny yolk or briefly scramble it, as described in the method.

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Ingredients for 1 serving

• 1 cup cooked rice (preferably chilled from the day before)
• 1 egg
• 2 scallions (sliced into rounds)
• 1 garlic clove (chopped)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• a little oil
• 1 tsp white and black sesame seeds (toasted, for topping)

Method

Have the rice ready: Rice that has already been chilled in the fridge is even better, as the grains will separate more easily while frying.

Fry the aromatics: Heat a little oil in a skillet or wok. Add the white parts of the sliced scallions and the chopped garlic. Fry for just 30 seconds until fragrant (do not let the garlic brown, or it will turn bitter).

Add the rice: Tip the rice into the skillet. Mix it well with the garlic and scallions, then fry for 3 to 4 minutes, until thoroughly heated and lightly toasted.

Season: Drizzle the soy sauce and sesame oil over the rice. Mix well again so the rice is evenly coated and browned, then push it towards the side of the skillet to make space in the centre.

Cook the egg: Crack the egg into the centre of the skillet. Leave it undisturbed until the white is cooked and the yolk remains runny. Alternatively, briefly scramble the egg; the runny-yolk version is especially tasty.

Serve: Spoon the rice into a bowl, place the egg on top, scatter over the remaining green parts of the scallions and finish generously with toasted sesame seeds.

My tip for using leftover rice safely

I recommend using only rice that was cooled quickly after cooking and then refrigerated. Use it within 24 hours and reheat it until steaming hot throughout; the 3 to 4 minutes in the method are only a guide. Do not use rice that has been left at room temperature for a long time, as reheating cannot remove any toxins that may already have formed.

Frequently asked questions

Can I use rice from the day before?

Yes, if it was cooled quickly after cooking, kept in the fridge and used within 24 hours. Reheat the rice thoroughly when frying it.

Does this really take 15 minutes?

About 15 minutes if the rice is already cooked and chilled. Cooking a fresh batch of rice is not included in that time.

Can I scramble the egg instead?

Yes. The original method offers a briefly scrambled egg as an alternative to a fried egg with a runny yolk.

25-Minute One-Pan Chicken with Zucchini and Pesto

This 25-minute one-pan chicken with zucchini and pesto is an easy dinner for two with very little cleanup. Brown the bite-sized chicken pieces first, then cook the zucchini, cherry tomatoes and garlic in the same skillet. Stir in the Genovese pesto only at the end, with the heat off or very low.

Total time25 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Cut the chicken into bite-sized pieces, the zucchini into half-moons and the cherry tomatoes in half.
• Brown the chicken, transfer it to a plate, then cook the zucchini, garlic and tomatoes in the same skillet.
• Return the chicken to the skillet and stir in the pesto with the heat off or very low.

A quick chicken dinner with just one skillet

Cooking the zucchini in the same skillet as the chicken keeps the browned pan juices in the dish. Add the garlic and cherry tomatoes towards the end of the vegetable cooking time. The pesto goes in last, after the cooked chicken returns to the skillet and the heat is switched off or reduced to a minimum.

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Ingredients for 2 servings

• 1 large chicken fillet (about 350 g)
• 2 small young zucchini
• 100 g cherry tomatoes
• 2–3 heaped tbsp Genovese pesto
• 1 garlic clove (pressed)
• olive oil, salt and pepper

Method

Prepare the ingredients: Cut the chicken fillet into bite-sized pieces (cubes or strips). Wash the zucchini and slice them into half-moons about half a centimetre thick. Cut the cherry tomatoes in half.

Cook the chicken: Heat one tablespoon of olive oil in a large skillet. Add the chicken pieces and season them with salt and pepper. Cook over medium to medium-high heat for about 7 to 10 minutes, until golden brown on all sides and fully cooked. Transfer the chicken to a plate for the moment.

Cook the vegetables: Add a little more oil to the same skillet without washing it; the tasty juices from the chicken are still there. Add the sliced zucchini and cook, stirring, for 4–5 minutes until they take on some colour. Towards the end, add the pressed garlic and cherry tomatoes, allowing the garlic to become fragrant.

Combine and finish: Return the cooked chicken to the skillet. Turn off the heat (or reduce it to the lowest setting), then add 2 to 3 tablespoons of pesto. Mix well. Tip: Do not cook the pesto for long: the basil quickly loses its freshness and can turn bitter. The heat of the dish is enough to bring the flavours together.

Serve: Serve on its own or with a piece of fresh bread.

Cooking and pesto tips

• The 7–10 minute cooking time is a guide; it depends on the size of the chicken pieces. Browning alone does not confirm that the centre is cooked. For small pieces of poultry, Slovenia's National Institute of Public Health recommends a centre temperature of at least 74 °C for 15 seconds.
• Stir in the pesto with the heat off or very low, as described in the method.

Frequently asked questions

How long does this one-pan chicken take?

The dinner for two takes about 25 minutes. The actual chicken cooking time depends on the size of the pieces.

When should I add the pesto?

Add it after returning the cooked chicken to the vegetables, with the heat switched off or reduced to the lowest setting.

How do I check that the chicken is cooked?

Do not rely on browning alone. For small chicken pieces, use a food thermometer to check that the centre has reached at least 74 °C for 15 seconds.

What can I serve with it?

Serve the skillet dish on its own or with a piece of fresh bread, as in the original recipe.