Pasta Risotto Food

PASTA RISOTTO

Pasta Risotto image

Make and share this Pasta Risotto recipe from Food.com.

Provided by San Marcos Sunshine

Categories Low Cholesterol

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter, divided use
12 ounces sliced mushrooms
3/4 cup chopped shallot (or onion)
2 cups dried orzo pasta
3 cups chicken broth
1/2 cup dry sherry
1/3 cup grated parmesan cheese
salt & pepper
chopped parsley (to garnish)
additional parmesan cheese (to garnish)

Steps:

Melt 1 T. of butter in a 12" frying pan over high heat.
Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
If mixture becomes too thick before pasta is done, add a little more broth.
Stir in the parmesan cheese, the salt & pepper.
Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
Makes 3-4 main dish servings.

Nutrition Facts : Calories 823.1, Fat 18.2, SaturatedFat 10, Cholesterol 40.3, Sodium 1040.7, Carbohydrate 100.8, Fiber 4.7, Sugar 6.2, Protein 28.5

DITALINI RISOTTO

Ditalini Risotto image

Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty of time to pick up meaty flavors.

Provided by Camille Becerra

Categories Bon Appétit Pasta Kale Healthy Dinner Lunch Kid-Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling
1 medium onion, finely chopped
1 cup dry white wine
1 pound ditalini or other short, tubular pasta
6 cups (or more) Toasted Garlic-Beef Stock
1/2 cup finely grated Pecorino, plus more for serving
Kosher salt
1 cup baby kale
1 cup baby mustard greens or other spicy greens
2 teaspoons freshly ground black pepper

Steps:

Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12-18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8-10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25-30 minutes.
Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.

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