A leftover parmesan rind can add rich flavour and creaminess to your meals. Ellie and Sam Studd share a hearty and nourishing cheesy recipe idea.

"A super-bright herb gremolata instantly finishes up this comforting risoni-and-meatball number," says Dominic Smith.

Ah, chicken soup, the warming winter classic. You can't beat this combo of risoni, chicken and vegies, particularly during chilly weather.

Take a trip to Greece with this flavourful meat and salad combination.

“Risoni is one of the easiest-to-find pastas right now. Or you can use rice, red lentils, other small pasta or even cauliflower rice," says Hayden Quinn.

"Australia’s rugged bush and the hot hills of Greece are united in their love of lamb. In fact, the story behind that jumbuck in Waltzing Matilda and the creation of Greece’s kleftiko lamb are bizarrely similar – both are hymns to sheep-stealing. Perhaps here we’d call it ‘Klepto Lamb’. This dish is an homage to both traditions, but asks: ‘If we can have mint sauce with lamb, why can’t we use other herbs?"  – Matt Preston

This warming bowl of satisfying goodness all starts with a rich homemade chicken stock.

Risoni is certainly an underrated ingredient, and this recipe proves just that. Leftovers of this soup can be frozen for up to two months.

"This simple, speedy soup packs in big flavour in a short time. The smokiness of the salmon, the saltiness of the feta, the anise of the fennel and a bright citrus hit are a glorious combo that’ll have you coming back for seconds." – Emma Knowles

This delicious zucchini and risoni cacciatore by Tom Walton is a fantastic way to freshen up your weeknight dinners. Credit: Chris Court

Making a quick prawn stock with the shells adds depth of flavour and is great for ‘no waste’ cooking, says Silvia Colloca.

"Beef up this soup with a side salad or some broccoli and lemon olive oil." - Shannon Bennett.

Everybody loves a good one-tray wonder!

A summery pasta salad that works even better as leftovers, says Shannon Bennett.

“You say winter, I say soup. Even on those gloriously warm days we often enjoy in July and August, my loyalty lies with warming bowls of goodness, brimming with powerful bitter greens, filling legumes and nourishing vegetables.” – Silvia Colloca