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Pasta & Rice

20-Minute Italian Cookbook Review with Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe

October 2, 2019 By Patti 2 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

20 Min Italian Cookbook

20-Minute Italian Your Traditional Favorites, Faster, Easier and with a Modern Twist is a beautifully illustrated cookbook by Andrea Soranidis of The Petite Cook blog, released October 1, 2019.

This gorgeous cookbook is filled with 75 quick and easily made traditional Italian recipes you can enjoy for a quick weekday meal or any special occasion. Each recipe is accompanied by mouth-watering, full-page photographs to entice your taste buds, all made in 20 minutes or less.

There is something to satisfy everyone’s tastes, including vegetarian, gluten-free and dairy-free options.

20-Minute Italian Cookbook Chapters

Andrea has organized 75 mouth-watering recipes broken into the following chapters:

  • Quick & Easy Antipasti for All Occasions
  • Flashy Pasta & Risotto Dishes to Make on Repeat
  • Perfect Meat & Poultry Dishes in No Time
  • Exciting Fish & Seafood Mains in a Blink
  • Pulses & Grains Ready in Less than 20 Minutes
  • Speedy Nutritious Salads
  • Effortless Everyday Sides

About the Author

Andrea-Soranidis

Andrea Soranidis was born and raised in Sicily. She moved to the UK as a young adult and now splits her time between both London and a small town in Germany.

She has spent time traveling the world and developing her culinary style. She is a skilled and award-winning food and travel blogger at The Petite Cook. Her recipes have also been featured in national magazines and websites.

Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe

This recipe is reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019.

Shiitake Mushroom Pumpkin Rosemary Risotto
Photo credit: Andrea Soranidis
Shiitake Mushroom Pumpkin Rosemary Risotto
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Shiitake Mushroom Pumpkin Rosemary Risotto Recipe

In Northern Italy, risotto is considered a simple, everyday comfort food. For me, it’s something to prepare mostly on special occasions, or for a cozy dinner date with my better half. Among all the risotto recipes I’ve made over the years, this is probably my favorite. When pumpkin and mushroom season finally hits, I make this risotto on repeat! Any kind of mushrooms will work here; I like to use fresh shiitake mushrooms because they can be found easily at the market and vaguely remind me of delicious, hard-to-find, expensive Italian porcini mushrooms. A mix of wild and porcini mushrooms would work well too.
Cook Time20 mins
Total Time20 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Andrea Soranidis

Ingredients

  • 4 cups vegetable stock
  • 2 tbsp olive oil extra virgin
  • 1 shallot finely minced
  • 5 oz shiitake or wild mushrooms roughly chopped
  • 5 oz muscat or Hokkaido pumpkin flesh finely cubed
  • sea salt and freshly cracked black pepper
  • 10.5 oz vialone nano or carnoroli rice
  • 1/4 cup white wine good quality
  • 3 tbsp Parmesan cheese grated
  • 1 tbsp butter good quality

Instructions

  • Heat a small pan with the extra-virgin olive oil over medium-high heat. Add the shallot, mushrooms and pumpkin and sauté gently for about 5 minutes, stirring occasionally. Season with sea salt and black pepper.
  • In the meantime, heat a large pan over low heat. Add the rice and toast it for 2 to 3 minutes, or until it has turned translucent, stirring continuously with a wooden spoon to avoid burning it. Add the wine, turn up the heat to medium-high and allow it to evaporate. Return the heat to medium-low, then pour in one ladle of stock, and allow the rice to absorb it. Season with salt to taste.
  • Stir the sautéed vegetables into the pan with the risotto, and continue to cook, gradually adding in stock and whisking constantly with a whisk until the rice is soft but still has a bite, about 15 minutes.
  • Remove the risotto from the heat, add in the Parmesan cheese, butter and rosemary, then shake the pan vigorously to combine all the ingredients. The risotto should reach a smooth consistency.
  • Divide the risotto among plates, and serve it immediately.

Notes

Tip: I like this risotto less creamy than the classic risotto, but if you want it super gooey and rich, add an extra pat or two of butter. If you have a hard time finding muscat pumpkin, substitute with Hokkaido pumpkin.

Disclaimer

The 20-Minute Italian Your Traditional Favorites, Faster, Easier and with a Modern Twist cookbook was sent to me by Page Street Publishing Co. for review.  The opinions are my own. As an Amazon affiliate, I receive a small fee whenever you purchase products though links listed in this post. This will not affect the amount of the item. I only include links to products that would benefit my readers.

Filed Under: Gluten Free, Italian, Pasta & Rice, Vegetarian

Slow Cooker Marinara Sauce

May 29, 2016 By Patti 5 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Easy Homemade Marinara Sauce made in a slow cooker. This recipe is great to make in large batches and always kept on hand (it freezes well) for a quick weekday dinner.

Slow Cooker Marinara Sauce

The taste of homemade marinara sauce can never be replaced by a jar sauce. Not only does homemade marinara sauce taste so much better, but I’m able to control the quality of the ingredients and amount of salt in the recipe. Jar sauces (even high quality and organic brands) often contain way too much salt.

It does take time to make a homemade pasta sauce, so I choose to make large batches of sauce, in a slow cooker and freeze in portion sizes. I find 3 cup portions are the most useful since many recipes call for a jar of pasta sauce (equaling 3 cups). Marinara sauce is so versatile in the typical American diet. I know my family frequently enjoys a wide variety of Italian dishes. I hope you enjoy this slow cooker marinara sauce in your family’s favorite dishes, just like we do.

Recommended for this recipe:

Try these other Main Dish Recipes:

  • Moussaka (Greek Eggplant Casserole)
  • Scallops with Stir-Fried Vegetables
  • Healthy Spice Rub Salmon over Forbidden Rice
  • Cedar Planked Salmon Salad with Citrus Ginger Vinaigrette
  • Grilled Curry Chicken Skewers
Slow Cooker Marinara Sauce Recipe
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5 from 4 votes

Slow Cooker Marinara Sauce

Easy Homemade Marinara Sauce made in a slow cooker.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Entree
Cuisine: Italian
Servings: 21 cups
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 2 medium onions chopped
  • 6-7 cloves garlic minced
  • 4 tablespoons dried oregano
  • 2 cups chicken broth (or vegetable broth for a vegetarian and vegan alternative)
  • 4 28 ounce cans whole tomatoes
  • 4 15 ounce cans tomato sauce
  • 3 6 ounce cans tomato paste
  • 5 bay leaves
  • salt and pepper to taste

Instructions

  • Heat olive oil in a large skillet over medium heat, add onions and saute until translucent, about 10 minutes.
  • Add garlic and cook an additional 5 minutes.
  • Add tomato paste, oregano and broth or water; cook an additional 30 minutes.
  • While the onion mixture is cooking, place whole tomatoes in your slow cooker, crushing tomatoes with back of wooden spoon. Add cans of tomato sauce and bay leaves to slow cooker.
  • Once onion mixture is ready, add to slow cooker and stir to combine.
  • Cook on high for 7-8 hours.

Notes

This recipe is for a 8 quart slow cooker. If your slow cooker is a different size, you will need to modify the recipe accordingly.

Pin this Slow Cooker Marinara Sauce Recipe for later!

Homemade Slow Cooker Marinara Sauce

Filed Under: Italian, Pasta & Rice Tagged With: Crockpot Marinara Sauce, Crockpot Pasta Sauce, Homemade Marinara Sauce, Italian, Marinara Sauce, Slow Cooker Marinara Sauce, Slow Cooker Pasta Sauce, tomatoes

Easy 5 Ingredient Alfredo Sauce

February 3, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Easy Alfredo Sauce

 

When you need some homemade comfort food, this easy Alfredo Sauce recipe will hit the spot. This sauce can easily made at home, so it has no preservatives. Just serve this Alfredo Sauce over your favorite pasta for a great tasting (and comforting) entree or side dish. You can make it without meat for a vegetarian meal, or add seafood to this versatile pasta sauce for another option.

 

Easy Alfredo Sauce
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Easy 5 Ingredient Alfredo Sauce

Easy Alfredo Sauce recipe that will hit the spot when you're looking for quick, homemade comfort food.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 stick butter
  • 1 cup 1/2 & 1/2
  • 1 cup Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil

Instructions

  • Melt butter in the bottom of a sauce pan on medium heat.
  • Add remaining ingredients and stir to combine well.
  • Cook over medium heat until sauce is thoroughly warmed.
  • (Optional) Sauce can be thickened at this point if desired. To thicken the sauce, make a mixture of 2 tablespoons of corn starch with 1/4 cup of milk or water, and add it to the sauce. Stir occasionally over medium heat until thickened.
  • (Optional) Seafood of your choice can be added, if desired. Add seafood (like crab meat, cooked shrimp, or canned clams) to the sauce and continue to cook until thoroughly warmed.
  • Serve over linguine or your favorite pasta. Can be garnished with additional Parmesan cheese, parsley, and/or basil.

 

Filed Under: Italian, Main Course, Pasta & Rice, Vegetarian Tagged With: Italian, pasta sauce, Vegetarian

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