Category: Comfort Food Recipes

Buffalo Beans and Greens

These Buffalo beans and greens are a little bowl of luxury on a shoestring budget. We just can’t get enough!

The post Buffalo Beans and Greens appeared first on Budget Bytes.

I love any dish where I can sneak in some kale without complaints from the haters; there’s just something so fun about sneaking them in and hearing the good ol’, “I usually hate kale, but this is SO good!” These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. Creamy white beans, rich kale, and wholesome diced veggies all tossed in spicy buffalo sauce. Drizzle it with some blue cheese dressing, and I just can’t get enough! One of my favorite Nashville institutions recently closed (I sob) and they had a killer Buffalo beans and greens dish on their menu, so this tip of the hat goes out to my friends at The Wild Cow.

overhead view of buffalo beans and greens over white rice on a white plate with white sauce drizzled over top.

What Are Buffalo Beans and Greens?

If you’ve made our Saucy White Beans with Spinach, then you know how good stewed beans can be. These buffalo beans and greens are a fun riff on the classic “Buffalo chicken” that all Americans know and love, but we’ve turned it into a veg-friendly complete meal. It’s a balanced, comforting, and wholesome meal with just the right amount of spice.

Ingredients for Buffalo Beans and Greens

Here’s what you’ll need to make buffalo beans and greens:

  • Unsalted Butter: Helps sauté the veggies without burning and adds richness to the dish. Dairy free? No problem, olive oil is a suitable substitute.
  • Vegetables: Yellow onion, celery, and carrots create a sweet, earthy, and crunchy base of flavor for this dish.
  • Garlic: Adds an earthy and savory element to the dish.
  • Cannellini Beans: These creamy white beans are a great meat replacement and are packed full of fiber and protein.
  • Buffalo Sauce: Adds a touch of spice to the dish.
  • Blue Cheese Dressing: You can use as much or as little as you like. It’s just for a drizzle on top at the end. Blue cheese can be polarizing, so if you’re not a fan, you can leave it off or try a drizzle of Homemade Ranch Dressing instead!
  • Fresh Kale: Wilts into this dish to create a delightfully earthy flavor and texture.
  • White Rice: Serve these beans and greens over rice for a complete, filling meal.

What Else Can I Put In Buffalo Beans and Greens?

This is a great recipe for fridge cleanout day since it’s easy to add any number of leftover veggies, meats, or cheeses to it. Try:

  • Broccoli or cauliflower florets
  • Diced zucchini or summer squash
  • Cut green beans or asparagus
  • Frozen peas or corn
  • Cooked bacon, Italian sausage, or pancetta
  • Leftover shredded chicken
  • Crumbled blue cheese

What to Serve with Buffalo Beans and Greens

We love the simplicity of this dish served over white rice, but of course, brown rice is a great healthy alternative. You could also serve it over some Mashed Potatoes, Deruny, Oven Roasted Potatoes, Creamy Polenta, or Cheese Grits. And if you hate blue cheese, try serving these buffalo beans and greens drizzled with Homemade Ranch Dressing.

overhead view of buffalo beans and greens in a pan.
overhead view of buffalo beans and greens over white rice on a white plate with white sauce drizzled over top.
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Buffalo Beans and Greens

These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. I just can't get enough!
Course Main Course
Cuisine American
Total Cost $6.61 recipe / $1.65 serving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 (about 1.5 cups each)
Calories 569kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 4 tbsp unsalted butter $0.75
  • 1/2 yellow onion, diced small $0.39
  • 3 celery stalks, diced small $0.26
  • 2 medium carrots, diced small $0.26
  • 6 cloves garlic, peeled and minced $0.42
  • 2 15oz. cans cannellini beans, drained and rinsed $2.56
  • 1/4 cup Buffalo-style hot sauce $0.52
  • 2 tbsp water $0.00
  • 2 cups fresh kale, chopped $0.50
  • 1/4 cup blue cheese dressing $0.31
  • 1 cup white rice, cooked $0.64

Instructions

  • Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans.
  • Dice celery, yellow onion, and carrots to make a mirepoix.
  • Add the butter, salt, celery, onions, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add the garlic and sauté for an additional 1-2 minutes.
  • Add the white beans, Buffalo-style hot sauce and water to the skillet. Stir and cook over medium heat until the beans are heated through.
  • Add the kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 569kcal | Carbohydrates: 91g | Protein: 22g | Fat: 14g | Sodium: 682mg | Fiber: 14g
overhead view of buffalo beans and greens over white rice with white sauce on a white plate with a fork.

how to make Buffalo Beans and Greens – step by step photos

finely diced onion, carrot, and celery on a bamboo cutting board.

Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans. Dice 3 stalks celery, 1/2 of a yellow onion, and 2 medium carrots to make a mirepoix.

onion, carrot, celery, and garlic in a pan.

Add 4 Tbsp unsalted butter, celery, onion, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add 6 cloves of minced garlic and sauté for an additional 1-2 minutes.

cannellini beans and buffalo sauce added to sauteed veggies in a pan.

Add 1 can of drained and rinsed cannellini beans, 1/4 cup Buffalo-style hot sauce, and 2 Tbsp water to the skillet. Stir and cook over medium heat until the beans are heated through.

kale added to buffalo beans in a pan.

Add 2 cups chopped fresh kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed.

overhead view of buffalo beans and greens in a pan.

This rich and filling buffalo beans and greens is sure to become a weeknight staple!

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Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.

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I don’t know how I let Beth talk me into making these porcupine meatballs, but I’m glad she did!😄 They’re incredibly tender, super flavorful, very filling, and so delicious! They were a hit in my house and my husband and kids absolutely loved them! And don’t let the name scare you, these meatballs are simply made with ground beef, rice, seasoning and a savory homemade tomato sauce. Adding in inexpensive rice is also a great way to stretch a pound of beef into more servings. And did I mention this meatball recipe is also perfect for meal prep!

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

What Are Porcupine Meatballs?

Porcupine meatballs are an American comfort food dish that was popular during the Great Depression. During that time supply was limited and these porcupine meatballs only required a few basic ingredients like ground beef, rice, and tomato soup. Their funny name comes from their unique appearance. As the meatballs cook the rice begins to poke out of the side, resembling the look of a porcupine! Does anyone else remember these tasty little meatballs growing up?

Ingredients For Porcupine Meatballs

Here’s everything you need to make these easy porcupine meatballs:

  • Lean Ground Beef: I used 93% lean ground beef to reduce the amount of grease that collects inside the pot while the meatballs are cooking. But 85% lean should also work pretty well.
  • Long Grain White Rice: Rice is a key ingredient! Not only does it help bulk up the meatballs and makes them more filling, but it’s also how you get the classic porcupine look! You’ll want to use long-grain white rice for this recipe. 
  • Onion and Garlic: Onion and garlic creates a wonderful flavor base for the meatballs. 
  • Seasoning:  The meatballs are seasoned with Italian seasoning for lots of herbal flavor along with onion powder, garlic powder, salt and pepper.
  • Egg: The egg is used as a binder to help keep the meatballs from falling apart.
  • Tomato Sauce: Another key part of this meatball recipe is the delicious tomato sauce. Instead of just using a can of plain tomato sauce, I added Worcestershire sauce, garlic powder, and black pepper to add more depth of flavor. I also added a can of crushed tomatoes to thicken the sauce, a little bit of sugar to balance the acidity of the tomatoes, and water to help the rice cook. All together this sauce adds wonderful flavor to these porcupine meatballs!

Should You Cook The Rice First?

You may be wondering if you have to cook the rice first before adding it to the meatballs. The answer is no. Cooking the rice first just adds an extra step to the process, and I didn’t find it necessary. Using uncooked rice allows the rice to cook at the same time as the meatballs and soak up all the seasoning and flavors from the dish.

How To Store & Freeze Porcupine Meatballs

You can store any leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for about 2 minutes, or until heated through.

If you want to freeze the meatballs, I suggest freezing them uncooked, then make the tomato sauce fresh when you need a quick weeknight dinner meal. To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag to store for up to three months. When you’re ready to cook them, thaw the meatballs in the fridge overnight, then simmer them in the sauce as directed.

Serving Suggestions

You can easily serve these porcupine meatballs with a simple side salad or caesar salad. We served them over a bed of rice, but mashed potatoes or pasta would also be good.

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.
Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.
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Porcupine Meatballs

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.
Course Dinner
Cuisine American, Italian
Total Cost $11.34 recipe / $1.89 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 (4 meatballs each)
Calories 191kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Meatballs

Tomato Sauce

Instructions

  • In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.
  • Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.
  • Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
  • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.
  • Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.
  • Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.
  • Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 4meatballs | Calories: 191kcal | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Sodium: 685mg | Fiber: 1g
Overhead view of porcupine meatballs on a serving plate with white rice.

How to Make Porcupine Meatballs – Step by Step Photos

Overhead view of spice ingredients for porcupine meatballs.

In a small bowl, stir together 2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp freshly cracked black pepper.

Meat and ingredients for porcupine meatballs added to a large bowl.

Rinse 1/2 cup uncooked long grain white rice in cool water and drain well. Add 1 lb. lean ground beef to a large bowl along with the rice, 1/2 finely diced onion, 2 minced garlic cloves, 1 egg, and the seasoning mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

Overhead view of meatballs being rolled and shaped.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

Porcupine meatballs added to a dutch oven.

Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.

Overhead view of homemade tomato sauce ingredients in a medium bowl.

Now make the sauce. In a medium bowl combine one 15oz. can tomato sauce, one 15oz. can crushed tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp sugar, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, and 1/2 cup water. Mix all the ingredients together until well combined.

Tomato sauce being poured over meatballs in the dutch oven.

Pour the tomato sauce mixture over the meatballs.

Cooked porcupine meatballs inside dutch oven.

Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.

Overhead view of porcupine meatballs on a serving plate with white rice and a fork cutting a meatball in half.

Enjoy by themselves or serve over extra rice or mashed potatoes and top with fresh chopped parsley. I’m a believer now Beth, you were right about this one!😄

Overhead view of porcupine meatballs in a dutch oven covered in tomato sauce.

More Meatball Recipes

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Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it’s the perfect meal for rainy spring days.

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In my opinion, a bright and refreshing soup is the perfect way to welcome spring, and this vegan Mediterranean Lentil Soup is the perfect comforting meal for the rainy days to come. A rich and flavorful broth loaded with veggies, lentils, and kale will fill you up for pennies and is a great recipe for fridge clean out day. Finish it off with a squeeze of lemon juice for a delicious and easy weeknight meal.

overhead view of a bowl of mediterranean lentil soup with lemon slices.

Why Make Mediterranean Lentil Soup?

The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant and it was life changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. This clean and flavorful lentil soup is a vegan flavor explosion. It’s loaded with protein and fiber, naturally gluten-free, and super versatile. You can toss in just about any veggie or green, so raid the fridge and get cooking!

Ingredients for Mediterranean Lentil Soup

Here’s what you’ll need to make Mediterranean lentil soup:

  • Oil: Olive oil is our preferred choice in this recipe for its Mediterranean flavor profile, but vegetable or canola oil will work in a pinch.
  • Mirepoix: A combination of small diced yellow onion, carrots, and celery creates an earthy and sweet base of flavor for this soup.
  • Garlic: The large pieces of crushed garlic versus mincing it fine is intentional to bring out the natural sweetness and flavor of cooked garlic instead of the sometimes-overwhelming bite it has when minced.
  • Cumin: Adds a savory and nutty Mediterranean flavor to this soup.
  • Cinnamon: A great savory application of the spice! It will warm you up from the inside out and make your house smell fantastic.
  • Lentils: We used brown lentils for their firm texture.
  • Vegetable Broth: We used Vegetable flavored Better Than Bouillon in this recipe. If using another brand, make sure salt is not the first ingredient or it’s a waste of money!
  • Lemon Juice: Gives the soup a brightness that is seriously addictive. You can use fresh-squeezed lemon juice and save half of your lemon for garnishing each bowl, or you can use a bottled lemon juice. I always have lemons in the kitchen, so we had some to garnish with, too!
  • Kale: Swiss chard, rainbow chard, spinach, escarole, and all varieties of kale work great, too.
  • Salt and Pepper: Enhance the natural flavors of the soup.

Which color lentils are best for soup?

Brown or green lentils work best for this soup, as they will keep their shape after cooking, which is what we’re looking for texture-wise. Red lentils are not recommended because they cook quicker and will dissolve into the soup as they cook, creating a thick and mushy texture.

How to Store Leftovers

Store leftover Mediterranean lentil soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes super well for up to 3 months when stored properly in an air-tight container. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

overhead view of mediterranean lentil soup in a red dutch oven.
overhead view of 2 bowls of mediterranean lentil soup with lemon slices.
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Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.
Course Main Course, Soup
Cuisine Mediterranean
Total Cost $7.59 recipe / $1.08 serving
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 7 (about 1.5 cups each)
Calories 185kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 large yellow onion, diced small $0.78
  • 2 medium carrots, diced small $0.24
  • 3 stalks celery, diced small $0.36
  • 5 cloves garlic, crushed $0.30
  • 2 tsp ground cumin $0.20
  • 1 tsp cinnamon $0.16
  • 1 cup uncooked brown or green lentils $0.68
  • 8 cups vegetable broth $1.44
  • 4 oz. lemon juice $0.48
  • 3 cups kale, chopped and lightly packed $2.48
  • 1 tsp salt $0.05
  • 2 tsp freshly cracked black pepper $0.10

Instructions

  • Rinse the lentils in a strainer under cold water until the water runs clear.
  • Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
  • Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
  • Pour in the vegetable broth, water, and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
  • Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 185kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Sodium: 1452mg | Fiber: 11g
three-quarters view of mediterranean lentil soup in a white bowl with a lemon slice.

how to make Mediterranean Lentil Soup – step by step photos

mirepoix in a red dutch oven.

Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.

mirepoix, spices, and lentils in a red dutch oven.

Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.

broth added to lentil soup in a red dutch oven.

Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.

kale added to lentil soup in a red dutch oven.

Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.

overhead view of a spoon lifting a scoop of mediterranean lentil soup from a red dutch oven.

This Mediterranean lentil soup is going to be your new favorite!

More Vegan Soup Recipes

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Chicken Parmesan

Chicken parmesan is the ultimate comfort food– crispy, saucy chicken topped with melty cheese! So easy to make and guaranteed to be a hit.

The post Chicken Parmesan appeared first on Budget Bytes.

When I think of comfort food, I always think of chicken parmesan. It’s everything I want in a cozy meal– crispy, saucy chicken topped with melty cheese! This one-pan chicken parmesan recipe is so easy to make and guaranteed to be a hit. Served over spaghetti and topped with a healthy dose of parmesan cheese, it’s a recipe I come back to time and time again.

overhead view of 4 fried chicken breasts topped with marinara sauce, melted cheese, and parsley in a stainless skillet.

What Is Chicken Parmesan?

You’ll probably recognize Chicken Parmesan as a dish from every American-Italian restaurant menu. It is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or even provolone cheese.

Ingredients Needed

Here’s what you’ll need to make chicken parmesan:

  • Chicken Breasts: You’ll need 2 large chicken breasts for this recipe because each chicken breast will be sliced into 2 cutlets for 4 servings.
  • Breadcrumbs: We’re using plain breadcrumbs so we can season them to our liking and create a crispy breading on the chicken.
  • Grated Parmesan: You can use pre-grated or grate your own parmesan.
  • Seasonings: Garlic powder, Italian seasoning, salt, and freshly cracked black pepper season the chicken as well as the bread crumbs.
  • Egg: Egg helps adhere the breading to the chicken.
  • All-Purpose Flour: A bit of flour helps to thicken the sauce.
  • Cooking Oil: Any neutral oil that you like to cook with is fine.
  • Marinara Sauce: We like using our Homemade Marinara Sauce! But your favorite jarred sauce would work just fine.
  • Mozzarella Cheese: We used pre-shredded, but you’re welcome to shred your own! Low moisture, whole-milk mozzarella will work best here, as fresh mozzarella has a bit too much moisture. You can even use provolone cheese if you like.
  • Fresh Parsley: Totally optional, but it does add a lovely freshness at the end!

What To Serve With Chicken Parmesan

We recommend serving Chicken Parmesan with spaghetti marinara and a simple mixed greens salad. You can use store bought or our Homemade Marinara! You could also serve with Lemon Parsley Pasta and Homemade Garlic Bread.

Recipe Tips and Notes

  • Most chicken parmesan recipes will have you crisp up the chicken in a pan and then transfer it to the oven to finish cooking and melt the cheese. In this recipe, everything is done in the skillet to save time and clean up!
  • Make sure your pan is big enough to accommodate all of the chicken pieces (we used a 12-inch skillet) and you’ll need a lid that will fit the pan in order to melt the cheese and warm the marinara.
  • If you don’t have a lid or something to tent the pan with (tin foil should work as well!) You can transfer to a baking sheet lined with a rack and bake at 375°F for 10 minutes until the cheese is melted.
  • You’re welcome to warm up your marinara sauce before adding it to the chicken, but I find that it warms up enough while the cheese is melting.
overhead view of a serving of chicken parmesan over spaghetti with a side salad on a white plate.
overhead view of 4 fried chicken breasts topped with marinara sauce, melted cheese, and parsley in a stainless skillet.
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Chicken Parmesan

Chicken parmesan is the ultimate comfort food– crispy, saucy chicken topped with melty cheese! So easy to make and guaranteed to be a hit.
Course Dinner, Main Course
Cuisine Italian
Total Cost $10.61 recipe / $2.65 serving
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4
Calories 570kcal
Author Paige – Budget Bytes

Ingredients

  • 2 boneless, skinless chicken breast (about 1.5 lbs) $6.75
  • 1 cup breadcrumbs $0.60
  • 1/3 cup grated parmesan cheese $0.67
  • 1 tsp garlic powder $0.10
  • 1 tsp Italian seasoning $0.10
  • 1 tsp salt $0.05
  • Freshly cracked pepper $0.02
  • 1 egg $0.17
  • 1/2 cup all-purpose flour $0.10
  • 1/4 cup cooking oil $0.15
  • 1/2 cup marinara sauce $0.35
  • 1 cup shredded mozzarella $1.25
  • 1 Tbsp chopped fresh parsley, optional $0.30

Instructions

  • Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
  • Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
  • In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
  • In a separate wide shallow bowl or container, whisk the egg until smooth.
  • In a third shallow bowl, add the flour.
  • Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
  • Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
  • Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
  • Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 570kcal | Carbohydrates: 36g | Protein: 41g | Fat: 29g | Sodium: 1402mg | Fiber: 2g
close up overhead view of a serving of chicken parmesan over spaghetti with a side salad on a white plate.

how to make Chicken Parmesan – step by step photos

4 seasoned chicken breasts on an orange cutting board.

Use a sharp knife to carefully filet 2 boneless, skinless chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets. Lightly season both sides of the chicken with a pinch of salt, pepper, Italian seasoning, and garlic powder.

an egg, flour, and seasoned breadcrumbs in separate white bowls.

In a wide shallow bowl or container, combine 1 cup breadcrumbs, 1/3 cup grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and some freshly cracked pepper. In a separate wide shallow bowl or container, whisk 1 egg until smooth. In a third shallow bowl, add 1/2 cup all-purpose flour.

dredging a chicken breast through egg, flour, and breadcrumbs in separate bowls.

Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.

4 fried chicken breasts in a stainless skillet.

Heat 1/4 cup cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.

4 fried chicken breasts topped with marinara sauce and shredded cheese in a stainless skillet.

Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and 1/4 cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.

parsley topped fried chicken breasts with marinara sauce and melted cheese in a stainless skillet.

Top the chicken with 1 Tbsp fresh chopped parsley (optional) and serve with spaghetti and additional marinara.

side view of a sliced serving of chicken parmesan on a bed of spaghetti with a side salad.

This chicken parmesan is the ultimate comfort meal!

More Comfort Food Recipes

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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It’s a must-try for spicy food lovers.

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

One thing I’ve learned over the years is that most dips can also double as an amazing pasta sauce, and this Buffalo Chicken Pasta is a great example. I took all of the creamy, tangy, spicy goodness of buffalo chicken dip and made it into a deliciously cheesy one-pot pasta. So gather around all of my spicy food friends, you’re going to want to make this easy, creamy, and addictive Buffalo Chicken Pasta ASAP!

Close up overhead view of a bowl full of buffalo chicken pasta with a fork.

Ingredients for Buffalo Chicken Pasta

This cheesy buffalo chicken pasta starts with all of the same ingredients as buffalo chicken dip, then we add a few more to make it a little saucier and give the dish just a touch more flavor and texture. Here’s what you’ll need to make buffalo chicken pasta:

  • Chicken Breast: We use one boneless, skinless chicken breast for this recipe and stretch it across four servings to keep things budget-friendly. You can use diced boneless, skinless chicken thighs for an even less expensive option. Or, you can add leftover chopped or shredded cooked rotisserie chicken to the pasta at the end. If using pre-cooked rotisserie chicken, just add the remaining spices to the sauce.
  • Seasoning: We seasoned the chicken breast with garlic powder, onion powder, cayenne pepper, and salt for extra flavor.
  • Butter: Butter balances the heat and acidity of the hot sauce and helps give this dish that classic buffalo sauce flavor.
  • Chicken Broth: In true one-pot pasta style, the pasta is cooked in chicken broth for maximum flavor.
  • Pasta: We used a classic penne pasta for this dish, but you could also use bowtie, rotini, or any short pasta shape.
  • Cheese: A combination of cream cheese and Monterey jack cheese keeps the sauce extra creamy and smooth without the need for a flour and butter roux.
  • Hot Sauce: Franks Red Hot Sauce is the classic sauce used for any “Buffalo” flavored dish, but any vinegar-based cayenne hot sauce will also be delicious.
  • Worcestershire sauce: Worcestershire adds just the right of umami and sweetness to the buffalo sauce, preventing it from having a flat flavor.
  • Petite Diced Tomatoes: To give this pasta more texture and flavor, we added a can of petite diced tomatoes.
  • Green Onion: We topped this pasta with sliced green onion for a little dose of savory freshness at the end.

What Else Can I Add?

If you have a little extra wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it ✨extra✨. Try topping the pasta with crumbled blue cheese, or stirring in some bacon crumbles. If you love a crunchy topping, try crushing some butter crackers or tortilla chips and sprinkling them on top of the pasta just before serving. And while it is totally unconventional, I think some small broccoli florets would be awesome in this, kind of like broccoli mac and cheese!

What to Serve with Buffalo Chicken Pasta

This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. You can opt for a super Simple Side Salad, a classic Caesar Salad, or maybe a simple Cucumber Tomato Salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!

Tips for Making One Pot Pasta

One-pot pasta can be tricky for some because the pasta is cooked in a much smaller amount of liquid than traditional pasta cooking methods. Here are a few tips to make sure your one-pot pasta cooks evenly and to the right texture:

  • Use heavy, thick-bottomed cookware to help the ingredients heat evenly.
  • Use a burner that is close in diameter to the bottom of your pot to ensure even heating.
  • The broth does not need to fully cover the pasta for it to cook, so resist the urge to add more water or broth in the beginning. Steam will help the pasta above the water line to cook, and the pasta will be stirred to ensure it all has contact with the liquid.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, or the liquid is only simmering in the center of the pot, the pasta will cook unevenly and get gummy.
  • Stir the pot occasionally to prevent sticking and help everything cook evenly.
  • Use your judgment. If the pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash of more water or broth and continue to simmer until tender.
Overhead view of a pan full of buffalo chicken pasta with a striped napkin on the side.
Overhead view of a bowl full of buffalo chicken pasta.
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Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It's a must-try for spicy food lovers.
Course Dinner
Cuisine American
Total Cost $8.13 recipe / $2.03 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 545kcal
Author Beth – Budget Bytes

Ingredients

  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp salt $0.02
  • 1 Tbsp cooking oil $0.04
  • 2 Tbsp butter $0.26
  • 8 oz. penne pasta $0.67
  • 1 15oz. can petite diced tomatoes $1.00
  • 1.5 cups chicken broth $0.28
  • 4 oz. cream cheese $1.10
  • 1/4 cup hot sauce $0.52
  • 1/2 tsp Worcestershire sauce $0.02
  • 1/2 cup shredded Monterey jack cheese $0.58
  • 2 green onions, sliced (optional) $0.16

Instructions

  • Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
  • Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow tge chicken to brown on all sides. The chicken does not need to be cooked through at this point.
  • Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
  • Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
  • Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
  • Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
  • Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 545kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Sodium: 1193mg | Fiber: 2g

How to Make Buffalo Chicken Pasta – Step by Step Photos

diced chicken breast with seasoning being sprinkled on top.

Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, 1/2 tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.

Browned chicken pieces in a skillet.

Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here, just let it brown on the outside.

Tomatoes, pasta, and broth added to the skillet.

Add 8 oz of uncooked pasta, one 15oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.

Uncooked pasta in the skillet with the chicken and tomatoes.

Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.

Cooked pasta in the skillet, a spatula pulling the pasta to the side to show the thickened sauce.

Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.

Cream cheese, hot sauce, butter, and Worcestershire added to the skillet.

Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.

Shredded cheese added to the skillet.

Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.

buffalo chicken pasta topped with sliced green onions.

Top the buffalo chicken pasta with sliced green onions and serve hot!

Overhead view of a bowl full of buffalo chicken pasta.

More Buffalo Sauce Recipes

The post Buffalo Chicken Pasta appeared first on Budget Bytes.

Miso Pasta

This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it’s an easy weeknight meal in under 30 minutes, Vegan-adaptable and  gluten-free- adaptable.

This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it's an easy weeknight meal in under 30 minutes, Vegan-adaptable and  gluten-free- adaptable.
This Miso Pasta recipe is creamy, rich, and full of umami goodness. Topped with sauteed mushrooms, it's an easy weeknight meal in under 30 minutes, Vegan-adaptable and  gluten-free- adaptable.

Thai Baked Chicken and Rice

This delicious oven-baked chicken and rice recipe is bursting with Thai flavor! A quick and easy one-pan meal, your whole family will love!

This delicious oven-baked chicken and rice recipe is bursting with Thai flavor! A quick and easy one-pan meal, your whole family will love!
This delicious oven-baked chicken and rice recipe is bursting with Thai flavor! A quick and easy one-pan meal, your whole family will love!

Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It’s perfect for the seasonal transition!

The post Ham and Potato Soup appeared first on Budget Bytes.

These hot and cold spring days have me feeling all kinds of confused about what to make for dinner. One day it’s warm and sunny, and the next it feels like winter all over again. But no matter the mood, I feel like soup is always the right answer, and this Ham and Potato Soup is a crowd pleaser. Creamy but not too heavy, and loaded with fresh veggies and salty ham, this soup is perfect for this transitional season!

a ladleful of ham and potato soup suspended over a pot of soup.

What is Ham and Potato Soup?

This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!

Ingredients for Ham and Potato Soup

Here’s what you’ll need to make ham and potato soup:

  • Oil: I used olive oil, but a neutral-flavored oil like canola or vegetable oil will also work well.
  • Mirepoix: A base of celery, carrots, and onion builds the flavor of this soup.
  • Potatoes: I used 2 medium potatoes, which came out to be 3 1/2 cups once diced. I prefer to peel my potatoes for this recipe, but you can leave the skins on if you like them!
  • Cooked Ham: You can buy a ham steak or use your leftover ham from our Baked Ham recipe! Vegetarian? No problem. You can leave out the ham and this becomes more of a vegetable chowder and it is delicious!
  • Vegetable Broth: You’ll need 6 cups, or you can dissolve 2 Tbsp of vegetable bouillon in 6 cups of water. You can also use Chicken Broth if that’s what you have on hand!
  • Salted Butter: Adds richness and helps form the roux that thickens the soup.
  • All-Purpose Flour: Combines with the butter to form a roux that thickens the soup.
  • Milk: Adds creaminess to the soup.
  • Salt and Pepper: Enhance the overall flavor of the soup.
  • Parsley: A bit of minced fresh parsley adds some color and freshness to the soup.

What Potatoes Are Best For Soup?

The best potato for any given soup really depends on the texture you’re after.

  • With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
  • If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
  • Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.

A Note on Salt

You may not need any salt depending on the ham you’re using, so taste often and adjust as you see fit. Between the salted butter, bouillon, and the ham from our Baked Ham recipe, I didn’t have a need for more than a pinch of additional salt.

How Do You Thicken Ham and Potato SOup?

I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.

three-quarters view of a serving of ham and potato soup in a white bowl.
a ladleful of ham and potato soup suspended over a pot of soup.
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Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!
Course Dinner, Main Course, Soup
Cuisine American
Total Cost $11.24 recipe / $1.40 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 (1.5 cups each)
Calories 212kcal
Author Jess Rice

Equipment

Ingredients

  • 2 Tbsp olive oil $0.34
  • 2 carrots, peeled and diced $0.20
  • 3 stalks celery, diced $0.30
  • 1 small white onion, diced $1.02
  • 2 medium potatoes, peeled and diced (roughly 3½ cups) $1.66
  • 6 cups vegetable broth $0.53
  • 2 cups cooked diced ham $6.38
  • 2 Tbsp salted butter $0.24
  • 1/4 cup all-purpose flour $0.05
  • 2 cups milk $0.38
  • 2 Tbsp minced fresh parsley $0.08
  • 1 tsp freshly cracked black pepper $0.05
  • Salt, to taste $0.01

Instructions

  • In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
  • Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
  • Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
  • Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!

See how we calculate recipe costs here.

Notes

This makes 12 cups of soup, but we found 1 1/2 cups to be perfect for a meal, so if that’s your serving size, you can serve 8 people.

Nutrition

Serving: 1bowl | Calories: 212kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Sodium: 1109mg | Fiber: 2g
overhead view of ham and potato soup in a white dutch oven.

how to make Ham and Potato Soup – step by step photos

chopped celery, carrots, and onions in s white dutch oven.

In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.

broth poured over mirepoix, potatoes, and ham in a dutch oven.

Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.

milk poured over butter and flour paste in a frying pan with a whisk.

Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.

ham and potato soup in a dutch oven.

Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!

overhead view of a spoonful of ham and potato soup suspended above a serving of soup in a white bowl.

This creamy ham and potato soup is perfect for the changing seasons!

More Delicious Soup Recipes

The post Ham and Potato Soup appeared first on Budget Bytes.

Spring Pea Risotto

This pea risotto recipe is lemony and minty and sings of spring. It’s easy to make in about 30 minutes, delicious topped with seared fish or scallops—or on its own for a delicious vegetarian dinner!

Creamy Pea risotto in a dutch oven with a spoon.
This pea risotto recipe is lemony and minty and sings of spring. It's easy to make in about 30 minutes, delicious topped with seared fish or scallops—or on its own for a delicious vegetarian dinner!

Parmesan Risotto

Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite.

The post Parmesan Risotto appeared first on Budget Bytes.

Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite. It’s loaded with belly-filling Arborio rice and Parmesan cheese to keep you full and satisfied for under $10. What could be better?!

overhead view of a wooden spoon in a pan of parmesan risotto.

What is Parmesan Risotto?

Risotto is a magical dish created by slow-cooking starchy rice in broth. Part of the magic is how the rice leeches its starches into the liquid, creating a creamy and rich sauce. This is achieved by adding the broth slowly over a longer period of time and stirring continuously. Most risotto has cheese, and we love Parmesan, so it felt like a natural choice for this Parmesan risotto recipe!

Ingredients for Parmesan Risotto

Here’s what you’ll need to make Parmesan risotto:

  • Vegetable Broth: We used Better than Bouillon to cut costs. You can also substitute chicken broth if you prefer.
  • Dry White Wine: We used a mini chardonnay Bota Box for this recipe, but white cooking wine also works well. If you don’t have white wine on hand, just up your recipe to 5 cups of vegetable broth.
  • Olive Oil: Helps cook the onion without burning it. You can use canola or vegetable oil to cut costs.
  • Yellow Onion: Adds a sweet and earthy flavor to the risotto.
  • Arborio Rice: An Italian, short-grain rice that has a high starch content, perfect for making risotto.
  • Butter: Salted or unsalted is fine, you will just need to adjust any additional salt based on whatever butter you have on hand. We used unsalted butter.
  • Salt and Pepper: Enhance the overall flavor of this risotto.
  • Parmesan Cheese: Provides the majority of the flavor of this dish. We do not recommend using pre-shredded cheese for this recipe. Shred yours fresh!
  • Parsley: Adds a pop of freshness and color.

What Else Can I Add to Parmesan Risotto?

This Parmesan risotto is great as is, but you can also make it your own by experimenting with additional ingredients. Try adding:

  • Sauteed mushrooms
  • Frozen peas
  • Frozen corn kernels
  • Cherry tomatoes
  • Ricotta cheese
  • Crushed red pepper flakes

Tips for Making Parmesan Risotto

  • This recipe requires few ingredients, but it is a labor of love! You don’t want to pour all of the broth in at once, because then you will just have regular boiled rice. Your rice will slowly absorb the liquid and become super creamy if you take your time and follow the directions. Risotto shouldn’t take you much longer than 20 minutes from start to finish. As you can see in the photos, we used up all of the veggie broth, so be patient and watch the magic happen!
  • Risotto is traditionally enjoyed “al dente” with a little chew left to it.
  • Typically, we don’t use wine on Budget Bytes because it tends to hike the grocery bill up and, if you don’t imbibe, you will have a lot leftover and therefore a lot of waste. This is definitely a special date night recipe, so we say you splurge for the wine and enjoy yourselves!
  • If you are vegan or just dairy-free, you can definitely make risotto with vegan butter or margarine and omit the Parmesan cheese.

What to Serve with Parmesan Risotto

We love serving risotto with sauteed asparagus and fresh herbs. It’s also fantastic with sauteed or balsamic roasted mushrooms. YUM!

overhead view of parmesan risotto in a white bowl with asparagus spears.
overhead view of a wooden spoon in a pan of parmesan risotto.
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Parmesan Risotto

Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite.
Course Main Course
Cuisine Italian
Total Cost $7.97 recipe / $1.99 serving
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 454kcal
Author Jess Rice

Equipment

Ingredients

  • 4 1/2 cups vegetable broth $0.36
  • 2 Tbsp extra-virgin olive oil $0.34
  • 1 small yellow onion, diced small $0.78
  • 1/4 tsp salt $0.02
  • 1 1/2 cups Arborio rice, uncooked and unrinsed $2.62
  • 1/2 cup dry white wine or vegetable broth $1.04
  • 1 Tbsp butter $0.13
  • 1/2 tsp freshly cracked black pepper $0.03
  • 1/2 cup grated Parmesan $2.57
  • 1 Tbsp minced fresh parsley $0.08

Instructions

  • Bring the vegetable broth to a simmer in a large saucepan. Keep warm over low heat.
  • Heat a large deep sauté pan over medium-high heat. Add oil to the pan. Swirl to coat and add your onion and salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.
  • Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.
  • Deglaze your pan with room temperature white wine and let it cook down until there’s just a little left in the pan, about ½ or less of what you poured in.
  • Now, begin adding 1 ladle of hot broth at a time, stirring the risotto constantly until the broth is about 75% absorbed by the arborio rice. I find it usually takes a solid minute or two before I add another ladle of broth. Add another ladle until your entire supply of hot stock has been used up. This step takes approximately 20 minutes total. Once you have used up all of your broth and your Arborio rice is al dente and creamy, remove pot from heat.
  • Stir in butter, pepper, and cheese. Taste and adjust salt, if needed, and finish with the parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 454kcal | Carbohydrates: 67g | Protein: 9g | Fat: 14g | Sodium: 1448mg | Fiber: 2g
three-quarters view of parmesan risotto in a white bowl with asparagus spears and a fork.

how to make Parmesan Risotto – step by step photos

orange liquid in a saucepan.

Bring 4 1/2 cups vegetable broth to a simmer in a large saucepan. Keep warm over low heat.

diced onion in a pan.

Heat a large deep sauté pan over medium-high heat. Add 2 Tbsp olive oil to the pan. Swirl to coat and add 1 diced yellow onion and 1/4 tsp salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.

diced onion and rice in a pan.

Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.

white wine poured over rice and onions in a pan.

Deglaze your pan with 1/2 cup of room-temperature white wine and let it cook down until there’s just a little left in the pan, about half or less of what you poured in.

vegetable broth added to rice in a pan.

Now, begin adding 1 ladle of hot broth at a time. Stir the risotto constantly until the broth is about 75% absorbed by the arborio rice. Then, add another ladle every time until your entire supply of hot stock has been used up. Remove pot from heat.

parmesan risotto in a pan.

Stir in 1 Tbsp butter, 1/2 tsp pepper, and 1/2 cup grated Parmesan cheese. Taste and adjust salt, if needed, and finish with 1 Tbsp minced fresh parsley.

overhead view of parmesan risotto on a white plate with asparagus spears and a fork.

Make this rich and creamy Parmesan risotto for your next cozy night in!

More Delicious Rice Recipes

The post Parmesan Risotto appeared first on Budget Bytes.