I just made this for lunch one day when my child stayed home from school. It turned out delicious!You can use pizza cheese or any other kind of cheese you like!Add as much as you want. It's also tasty with asparagus if you have any  Recipe by nklove

I had spinach and leftover soup... Wanted to use both ingredients, and the result came out amazing!

I made this delicious minestrone using the vegetable water left over from preparing zucchini, carrots, and potatoes for a savory pie. Leftover recipes are often the best—they can become the star of the table, letting you create tasty dishes without wasting anything, not even scraps. Our Italian cuisine, especially from the countryside, is known for recipes that use up leftover ingredients or dishes—a humble but flavorful tradition, once made out of necessity by women. Reducing food waste is essential, and each of us can make a difference.

I had a little leftover broth from yesterday's soy milk hot pot.Use your choice of leftover veggies. The delicious taste is enhanced since the leftover broth has a combination of savory flavors. Recipe by noamanma

Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.

I wanted to make a risotto using the summer vegetables from my garden.You want to the soup to thicken while it simmers, so try not to stir it around too much. Recipe by Chiwakoko

Had too much V8 juice, so...I'll confess also that I didn't really measure the volumes of liquid that went into the soup, but will do my best.Easy and quick comfort meal. Can double the recipe for more servings.

A simple risotto adapted after some trial replacing palmito with leek and creme de leite by simple cream.

In northern Italy, risotto has a creamy consistency, enjoyed with a spoon or fork. I use this dish as an accompaniment to Italian cooked meats and chicken. Prepare this while the main course is slowly cooking, since it deserves your full attention.

When tomatoes are not in season, use tinned tomatoes to make risotto.If you use seasonal tomatoes, the risotto will taste better.Add 20 g of tinned tuna and 1 slice of bacon if you like.Crumble the soup stock cube before adding to the water.The rice used in this recipe is a small portion, but it will double in volume and be substantial! For 1 serving. Recipe by Iriko

A dish I love to cook a lot during the spring season is minestrone with cabbage, fresh fava beans, and artichokes, all flavored with sweet pancetta.

An unusual Easter, without big gatherings, but still Easter. I pretended I was with company, cooked up a storm, and enjoyed traditional foods on my own. But as with every day after a holiday, it's time to make something healthy and wholesome. What’s better than a fridge-cleanout minestrone?