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Home » Recipes » Eating Italian

Farro and Peas {Risi e Bisi}

Published: Apr 1, 2023 · Modified: Oct 6, 2023 by Marisa Franca

Jump to Recipe
Farro and peas with carrots in a white bowl.

This recipe of Farro and Peas adopts the flavor of the classic Venetian dish Risi e Bisi ( rice and peas) but swaps the rice for farro, adding more nutrition, nutty flavor, and a great chewy texture to the final dish. Fresh spring peas are typically used for the Italian dish but for our farro and peas I used frozen peas.

A serving bowl of farro, peas, and carrots made into the classic Italian recipe of Risi Bisi.
This Risi E Bisi recipe has all of the taste of the original recipe but there is but with more nutrition and taste.
Jump to:
  • ❤️ Why we love this recipe
  • 🛒 Ingredients
  • 🗒 Instructions
  • 🔪 Equipment
  • 🤔 FAQs
  • 👩🏻‍🍳 Tips
  • 📚 Variations
  • 🥫 Storage
  • The History of Risi e Bisi
  • 📗 Related Recipes
  • 🍽 Serve with
  • 📞 Chiacchierata (chat)
  • Farro and Peas Recipe| A Take on Risi E Bisi
  • 📖 Recipe
  • 💬 Comments

❤️ Why we love this recipe

  • This hearty, vegan-friendly dish is packed with protein and fiber, making it an ideal meal to power us through our day.
  • The nutty flavor of the farro combined with sweet peas creates a savory and satisfying taste that keeps our taste buds happy.
  • Plus, it's an easy one-pan meal that comes together in minutes.

Farro is also a versatile ingredient that can be used in both sweet and savory dishes. In this recipe, I'm using farro and peas to create a healthy and delicious side dish. Give this recipe a try next time you're looking for something new to cook!

🛒 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Image of the ingredients needed to make the risi e bisi with farro and peas.

Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.

  • olive oil
  • dry farro
  • diced onion
  • sliced carrot
  • garlic
  • dry white wine
  • low-sodium chicken broth
  • frozen young green peas thawed
  • shredded Parmigiano-Reggiano
  • Kosher salt and freshly grated black pepper

We love using Farro for all sorts of dishes. It is highly nutritious and it keeps it's texture. This is a staple at our house. 

🗒 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

Collage of the first four steps to making the classic Italian peas and rice dish with farro and frozen peas.
  1. Heat oil in a saucepan over medium-high. Stir in farro, onion, carrot, and garlic.
  2. Cook until onion softens, 3-4 minutes.
  3. Deglaze the pan with wine and reduce until it nearly evaporates.
  4. Stir in broth, bring to a boil, then reduce heat to medium-low.
Collage of the final four steps to making the Risi e Bisi with Farro and peas.
  1. Cook farro until tender and broth are absorbed, 20-30 minutes.
  2. Stir in peas and Parmesan.
  3. Season with salt and pepper.
  4. Serve with additional Parmesan to sprinkle on top.

🔪 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You’ll need the following items to make this recipe successfully.

  • saucepan
  • wooden spoon
  • sharp knife
  • cutting board

🤔 FAQs

These are the questions we are most frequently asked about making Farro and Peas.

What is risi and bisi made of?

Risi and bisi are made of farro, peas, onion, garlic, vegetable broth, olive oil, salt, and pepper. It's a simple yet flavorful dish that can be served as a main course or side dish.

What is Bisi in Italian?

Bisi is an Italian word that means "cooked with rice". It's typically used to refer to dishes that are prepared with rice and other ingredients.

Which is healthier orzo or rice?

Orzo is generally considered to be healthier than rice, as it is higher in fiber and protein. It has a lower glycemic index and provides a more complex form of carbohydrates than white rice.

Is risi the same as orzo?

No, risi and orzo are not the same.

How long does farro take to cook?

Bring water to a boil and then carefully add the farro. Bring the water back to a boil, then lower the heat so it maintains a fast simmer. Simmer uncovered, stirring occasionally until the farro is softened through, 20 to 40 minutes, depending on whether it's pearled or whole farro.

A wooden spoon serving a helping of cooked farro, peas, and carrots resembling Italy's classic dish of Risi e Bisi.
Every chewy bite of this delicious version of risi e bisi convinces us that this is indeed a comfort food.

👩🏻‍🍳 Tips

  • Make sure that you "toast" the farro while you saute the onion, carrot, and garlic.
  • I like to use a wooden spoon to scrape the bottom of the pan well so that I get all the flavoring off the bottom of the pan when I add the broth.
  • Once the mixture reaches a boil, you reduce the heat so that it doesn't scorch.
  • It's important to thaw the peas before you add them to this hearty dish.

📚 Variations

  • If you want to make this easy recipe into a vegetarian dish, then use vegetable broth instead of chicken broth.
  • Not a fan of farro? You can use long-grain white rice or brown rice instead of farro in this recipe.
  • If you are making this recipe during the spring when fresh English peas are plentiful use those instead of frozen peas for even more flavor.
  • You could also add more vegetables such as mushrooms, celery, or kale to this recipe.

🥫 Storage

Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or microwave until hot throughout.

You can also freeze farro and peas in a freezer-safe bag for up to three months. Defrost before reheating.

A bowl filled with Farro, carrots, and peas made in the Risi e Bisi Recipe way.
Usually fresh springtime peas are used in the Risi Bisi recipe but we've found that frozen peas work just as well.

The History of Risi e Bisi

In the past this dish was only prepared on feast days decreed by the Doge (Venice's ruler).

In the days of the Republic of Venice, Risi e Bisi was the first dish served at the dinner given by the Doges each April 25 in honor of San Marco, the patron saint of Venice.

Italians, being Italian and knowing great food, decided that such a great tasting dish shouldn't just be saved for a special occasion.

So today, Italians make Risi e Bisi whenever the mood strikes them.

📗 Related Recipes

  • If you love farro recipes, then next time you will want to give this Farro with Tomatoes recipe a try! It's an Italian one-pot dish that is bursting with flavor!
  • Farro Tabbouleh with Kale is a hearty herbal salad that includes a combination of Italian parsley and fresh mint. The flavors are bold and satisfying. It's also great when made ahead!
  • This Warm Tuscan Farro Salad is a great way to enjoy all of the flavors of your favorite salad, during the chilly weather months!

🍽 Serve with

  • While this hearty dish is delicious all on its own it also pairs so well with this Grilled Venison Backstrap.
  • These Balsamic Glazed Lamb Chops are another entree that goes so well with this simple
  • You can't have a hearty and comforting meal like this without a fresh bread side, and this Dutch Oven Bread is my favorite easy bread to make when I want something crusty.

📞 Chiacchierata (chat)

I love that this farro and peas recipe can be a one-pot meal or you can enjoy it as a side dish with your favorite entree. No matter which way you choose to serve it, you won't regret taking the time to make this dish.

Tutti a tavolo, è pronto!

Three bowls of the classic Italian Venetian dish of Risi e Bisi made with Farro, sliced carrots, and frozen peas.
This farro recipe with peas is creamy, almost velvety not unlike risotto. Makes a wonderful luncheon dish or first course.

What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.

Farro and Peas Recipe| A Take on Risi E Bisi

Carrots, onions, and garlic sauteed with toasted farro. It's simmered together in chicken broth for a flavorful meal or side dish that the whole family will enjoy.

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

📖 Recipe

A bowl filled with creamy farro, peas, and carrots to resemble the Classic Venetian dish of Risi Bisi.

Farro and Peas ( Risi e Bisi) an Italian Classic Dish

This dish adopts the classic Venetian flavor of Risi e Bisi. Rice is swapped with farro, adding more nutrition, nutty flavor, and a fantastic chewy texture to the final dish. This family friendly dish is easy to make and a family favorite.
4.91 from 22 votes
Print Pin Rate
Course: vegetable side, Vegetables
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 1402kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup dry farro
  • ¾ cup diced onion
  • ¾ cup sliced carrot
  • 2 Tablespoons garlic
  • ¼ cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 cup frozen young green peas thawed
  • ¼ cup shredded Parmigiano-Reggiano
  • Kosher salt and freshly grated black pepper
Get Recipe Ingredients

Instructions

  • Heat oil in a saucepan over medium-high. Stir in farro, onion, carrot, and garlic; cook until onion softens, 3-4 minutes.
  • Deglaze pan with wine and reduce until it nearly evaporates. Stir in broth, bring to a boil, then reduce heat to medium-low. Cook farro until tender and broth is absorbed, 20-30 minutes.
  • Stir in peas and Parmesan; season with salt and pepper.
  • Serve with additional Parmesan to sprinkle on top.

Notes

TIPS:
  • Make sure that you "toast" the farro while you saute the onion, carrot, and garlic.
  • I like to use a wooden spoon to scrape the bottom of the pan well so that I get all the flavoring off the bottom of the pan when I add the broth.
  • Once the mixture reaches a boil, you reduce the heat so that it doesn't scorch.
  • It's important to thaw the peas before you add them to this hearty dish.
STORAGE: 
Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or microwave until hot throughout.
You can also freeze farro and peas in a freezer-safe bag for up to three months. Defrost before reheating.

Nutrition

Calories: 1402kcal | Carbohydrates: 210g | Protein: 49g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 644mg | Potassium: 1908mg | Fiber: 43g | Sugar: 21g | Vitamin A: 17345IU | Vitamin C: 77.6mg | Calcium: 498mg | Iron: 9.1mg

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    First Published: February 23,2016... Last Updated: February 20, 2020

    Farro and Peas - Risi e Bisi is a take on a Venetian classic that swaps the rice for the rice giving the dish a nutty flavor with a chewy texture.

    We served the Risi e Bisi with our Spicy Bourbon Barbecued Grilled Chicken. We warmed up some of the leftover Farro and Peas the next day and the dish was still delicious.

    Farro and Peas - Risi e Bisi is served with our Spicy Bourbon Barbecue grilled chicken @allourway.com
    Farro and Peas - Risi e Bisi is a classic Venetian dish that swaps the rice for the farro giving the dish a delicious nutty taste with a wonderful chewy texture @allourway.com

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    Reader Interactions

    Comments

    1. Matt Freund

      April 01, 2020 at 2:22 pm

      These look so good. I am going to try these asap. I will let you know how they turn out.

      Reply
    2. Pavani

      March 24, 2020 at 12:30 pm

      Love the use of farro instead of rice - more fiber and nutrition. Simple, flavorful and delicious side dish to just about any kind of meal.

      Reply
    3. Tina

      January 13, 2019 at 9:41 am

      5 stars
      I've not tried farro before, but this looks like quite the happy accident after a long day of fishing! Definitely putting farro on list to try out. This looks perfectly delicious!

      Reply
    4. Debra

      January 02, 2019 at 8:39 pm

      5 stars
      What an interesting side dish. I am a new fan of faro and have been looking for more recipes to use it. I prefer the nubby texture of the faro than rice. I hadn't thought about using it in risotto recipes. Brilliant. I'm going to start with this recipe though...the peas and carrots are sure to be a big hit in this house.

      Reply
    5. Dana

      January 02, 2019 at 11:59 am

      5 stars
      Ohh, I love farro! I usually serve it over a salad of some sort. But I'm loving the idea of curling up with a big bowl of it. It's so nutritious and warming. Not to mention perfect for weeknights—so quick and simple!

      Reply
    6. Traci

      December 31, 2018 at 9:05 am

      5 stars
      Great recipe! I have loved farro for years, and peas since childhood, so of course I'm loving the combination of both! Farro is such a great alternative to rice and full of nutrition. With a recipe like yours, we can't go wrong! Thanks for sharing 🙂

      Reply
    7. Carmy

      December 30, 2018 at 9:37 pm

      5 stars
      I am so excited for this recipe! I have an almost full bag of farro that I purchased on a whim and never got around to using it. I love anything with peas so I'm totally down to try this recipe in the new year.

      Reply
    8. Daniela

      December 30, 2018 at 4:31 pm

      5 stars
      It was so interesting to learn the history behind the original dish. I love all Italian food because of its emphasis on highlighting fresh, seasonal ingredients, and this dish is no exception. I'd love to try it in the spring with fresh peas!

      Reply
    9. Tracy

      December 29, 2018 at 6:33 pm

      5 stars
      Now that's a good Plan B! And what a great setting to think it up - ahhh the beach, with entertainment, too! Ha! You know the first time I had farro was in Riparbella but I haven't had it much since - time to fix that! Pinning this recipe for later.

      Reply
    10. Lisa

      December 27, 2018 at 11:21 am

      5 stars
      Risotto con... what? Love that! Risotto with anything and everything... that's what. I'm with you. I'd have to make a special trip to the store for arborio rice, but I think the farro swap makes a great stand-in for the rice. And I love your click of the bird -- just nosing through your bag. Is that an egret? heron?

      Reply
    11. Gloria

      December 26, 2018 at 1:06 pm

      5 stars
      I have not cooked with farro that often, but I like it a lot. This recipe is the perfect side dish to so many proteins. I could just grill up some shrimp as a topper and call it dinner. In fact, that sounds like a great idea for dinner tonight....it is mild outside. Hubby can fire up the grill.

      Reply
    12. nagi.maehashi@gmail.com

      March 12, 2016 at 12:17 am

      OK, you win. Farro just got added to my grocery list for this week. 🙂

      LOVE those fishing pics!!! Poor Honey though....no bites! N c

      Reply
      • Marisa Franca

        March 12, 2016 at 7:04 am

        I anxious to see what your creative mind comes up with for the farro 🙂 Honey is VERY disappointed we won't be taking any fishing packages home this time -- only three more weeks to go.

        Reply
    13. Nicoletta @sugarlovespices

      March 08, 2016 at 5:10 am

      5 stars
      Hi Marisa, so nice that I found your blog. I am italian, from Rome, and I love risi e bisi. Some of my relatives live in Vicenza and that's where I learned to make it. I use arborio rice, or vialone nano for the risi e bisi and no carrots. I like your version with farro and the carrots add a touch of color. In Italy you'll never see a piece of meat close to a risotto, though 😉 . You have your first course, usually change plate, and then on with the "secondo e contorno" (pretty strict, these italians, eh? 🙂 ).

      Reply
      • Marisa Franca

        March 08, 2016 at 6:35 am

        Ciao Nicoletta! I'm happy you found me too!! 🙂 Now if I were married to an Italian I would love to serve our meal in "courses" but I'm married to a German/Scot who loves ALL of his food on his plate. I like the idea of slowly savoring each dish. So many times I see people eating their food in a clockwise or counter-clockwise fashion -- that is if they have a system. Abbracci!

        Reply
    14. Revathi Palani

      March 07, 2016 at 8:07 am

      5 stars
      Such a colorful and delicious plate of farro and peas. Beautiful pics make them extra appetizing 🙂

      Reply
      • Marisa Franca

        March 07, 2016 at 9:06 am

        Thank you Revathi! Fargo is easier than risotto and oh so good. You could add any type of veggie you like.

        Reply
    15. krishrecipes

      March 02, 2016 at 11:45 am

      This looks Fantastic and delicious

      Reply
      • Marisa Franca

        March 02, 2016 at 2:59 pm

        Thank you it is easy to make and it is delicious. I hope you try it!

        Reply
    16. Cindy (Vegetarian Mamma)

      March 02, 2016 at 10:24 am

      5 stars
      Love this dish! Simple, beautiful and tasty! Can't beat that trio! Your pictures are beautiful!

      Reply
      • Marisa Franca

        March 02, 2016 at 3:00 pm

        Thank you Cindy! You know if you do want it completely vegetarian you can just use vegetable stock.

        Reply
    17. Kelly Hutchinson

      March 01, 2016 at 4:26 pm

      5 stars
      This is a dish my daughter and husband would enjoy. I need to make this for them very soon!

      Reply
      • Marisa Franca

        March 01, 2016 at 4:30 pm

        I'm sure your daughter and husband will love it. To tell you the truth Kelly, faro has been around practically forever and I recently "discovered" it. I love cooking with it!! Let me know how your family likes it.

        Reply
    18. Amanda

      March 01, 2016 at 1:33 pm

      I don't cook with farro often enough. I'm not sure why that is, because it's delicious! This looks like a lovely dish. A perfect side or dish on its own!

      Reply
      • Marisa Franca

        March 01, 2016 at 3:51 pm

        Thank you Amanda I'm sure once you start fixing farro it will become a staple. Thank you for stopping and commenting.

        Reply
    19. nicole (thespicetrain.com)

      February 29, 2016 at 11:15 am

      All right, that settles it, farro finally goes on the shopping list. I've never ever made it if you can believe it but this dish convinces me, it looks fresh, healthy and very satisfying. The beach looks wonderful too, so peaceful (despite that nosy (but cute) egret! :)).

      Reply
      • Marisa Franca

        February 29, 2016 at 2:55 pm

        The pelicans and the egrets would simply love you and your camera 🙂 Let me know what you think of your first taste of farro.

        Reply
        • nicole (thespicetrain.com)

          March 05, 2016 at 3:40 pm

          5 stars
          Made it and loved it! I really liked the texture of farro, it's better than that of risotto rice in my opinion. Thanks so much for sharing, Marisa! 🙂

          Reply
          • Marisa Franca

            March 05, 2016 at 4:14 pm

            Hi Nicole! Thank you so much for coming back and leaving a response and I'm so pleased you like farro. I'm sure you'll come up with lots of interesting and delicious variations. I love the different spices and herbs that you use. Have a great weekend.

            Reply
    20. Neli @ Delicious Meets Healthy

      February 28, 2016 at 7:34 pm

      this looks fantastic!! I have to try farro, looks like the perfect side dish!

      Reply
      • Marisa Franca

        February 29, 2016 at 6:33 am

        It certainly is a great side dish Neli! In fact I've even used it in an appetizer! Thank you for commenting.

        Reply
    21. annie@ciaochowbambina

      February 28, 2016 at 6:44 am

      I'm a huge fan farro so this dish would definitely satisfy me! Love the little anecdote about the beach friend you made! Great shot!

      Reply
      • Marisa Franca

        February 29, 2016 at 6:32 am

        Thank you Annie. I thought my little egret friend would hop in my bag and let me carry him home. Not shy in the least!!

        Reply
    22. Sara @ Life's Little Sweets

      February 27, 2016 at 10:17 pm

      5 stars
      I have to try farro now, it looks so healthy, I can't believe I have never tried it, this recipe looks so good and totally easy enough for me to make!

      Reply
      • Marisa Franca

        February 29, 2016 at 6:31 am

        Hi Sara! I think once you try farro you'll want to use it all the time. It is so good for you!!

        Reply
    23. Christine | Vermilion Roots

      February 25, 2016 at 11:46 am

      I love farro for the chewy nuttiness. It really does add depth of flavor to a dish in place of rice.

      Reply
      • Marisa Franca

        February 26, 2016 at 5:49 pm

        You are so right Christine. Farro is great!

        Reply
    24. Simply Suzannes at Home

      February 25, 2016 at 11:01 am

      Oh yum! This sounds and looks delicious and hearty!
      You're photo is stunning, Marisa! The beautiful napkin really makes the green peas and orange carrots pop! And I love that you added yummy bourbon chicken. What a great combination ?.
      Sending you great big hugs!
      Suzanne

      Reply
      • Marisa Franca

        February 26, 2016 at 5:50 pm

        Thank you Suzanne -- you are so doggone sweet!! That bourbon sauce is super good. Have a great weekend and I'm sending big hugs right back!

        Reply
    25. Gloria @ Homemade & Yummy

      February 25, 2016 at 10:15 am

      5 stars
      This sounds like a great combination. I love using farro too, the texture is great and I love the nutty flavour.

      Reply
      • Marisa Franca

        February 26, 2016 at 5:53 pm

        Hi Gloria! I like to think of my farro as my rice substitute 😉

        Reply
    26. Shadi

      February 25, 2016 at 9:37 am

      5 stars
      Love using new grains! I have heard of farro but never used it or bought it! Now I have a good reason to get some farro!

      Reply
      • Marisa Franca

        February 26, 2016 at 5:54 pm

        Hello Shadi! Once you use farro you'll want to experiment with lots of recipes. It holds up really well and doesn't get starchy like rice. Let me know how you like it.

        Reply
    27. Diane P.

      February 24, 2016 at 1:13 pm

      Love farro---even more than rice---farro soup, in salads, or as a side. Will be trying this very soon. Thanks for the great post. Hope fishing gets better for you......

      Reply
      • Marisa Franca

        February 24, 2016 at 3:07 pm

        Hi Diane! You're welcome and we are hoping on the fishing to improve. We've had to purchase our seafood 🙁

        Reply
    28. Jovina Coughlin

      February 24, 2016 at 11:25 am

      Delicious combination. I am always looking for new ways to use this special grain. Now I have another recipe to make. Looks so good.

      Reply
      • Marisa Franca

        February 24, 2016 at 3:08 pm

        If you like farro you'll love the recipe, Jovina. It's easy and very tasty!!

        Reply
    29. Susie

      February 24, 2016 at 9:16 am

      Love tasty, easy side dishes, especially, protein and veggies all in one. I'll be trying this recipe, soon.
      We also like the picture of the handsome fisherman? Egret reminded me of Phil?
      Thanks, MARISA

      Reply
      • Marisa Franca

        February 24, 2016 at 3:09 pm

        You are very welcome, Susie. And one of the reasons I took the picture of he bird was he reminded me of Phil -- she sure did love her birds 🙂

        Reply
    4.91 from 22 votes (5 ratings without comment)

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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