Pastina Risotto
Ingredients
-
1
bunch
asparagus, ends trimmed
-
2
tbsp
olive oil
-
2
shallots
chopped
-
3
cloves
garlic, minced
-
1
tsp
salt
-
¼
tsp
ground pepper
-
1
tbsp
vegetable stock paste
-
1½
cups
pastina pasta
-
¼
cup
rosé wine
-
4
cups
water or vegetable broth
-
½
juice of a lemon
-
½
cup
shredded parmesan cheese
-
¼-½
tsp
chili flakes
-
2
tbsp
butter
-
1
small ball
truffle burrata (optional)
Instructions
- Warm 4 cups of water or vegetable stock over low heat in a medium pot.
- Trim the ends of the asparagus and steam for about 3 minutes until tender.
- In a large frying pan, heat 2 tbsp of olive oil and sauté shallots and garlic until softened.
- Add salt and pepper, then stir in the pastina noodles to coat.
- Mix in the vegetable stock paste and deglaze with rosé wine or add hot water/broth directly.
- Add 1 cup of water or broth and bring to a gentle simmer, stirring until absorbed.
- Continue adding water or broth 1 cup at a time, stirring often until all is absorbed and the pastina is creamy.
- Stir in lemon juice, parmesan cheese, chili flakes, and butter.
- Taste and adjust seasoning as needed.
- Serve topped with chopped asparagus and truffle burrata if desired.
Nutrition Facts (estimated)
Servings
4
Calories
364
Total fat
16.2g
Total carbohydrates
35.6g
Total protein
18.4g
Sodium
1333.5mg
Cholesterol
27.6mg
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