Pastina Risotto Recipe

Name: Pastina Risotto Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 bunch asparagus, ends trimmed at least 1 inch; 2 tbsp olive oil; 2 shallots, chopped; 3 garlic cloves, minced; 1 tsp salt; 1/4 tsp ground pepper; 1 tbsp vegetable stock paste; 1 1/2 cups pastina pasta; 1/4 cup rosé wine; 4 cups water or vegetable broth; juice of half a lemon; 1/2 cup packed shredded parmesan cheese; 1/4-1/2 tsp chili flakes; 2 tbsp butter; 1 small ball truffle burrata

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
364 kcal
Cuisine
Italian, Vegan

Pastina Risotto Recipe

Iris Warren

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This risotto recipe is made with tiny pasta (Pastina) vs. your traditional rice. It's a great side dish or awesome on its own.

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Ingredients

Servings

1 bunch asparagus, ends trimmed at least 1 inch
2 tbsp olive oil
2 shallots, chopped
3 garlic cloves, minced
1 tsp salt
1/4 tsp ground pepper
1 tbsp vegetable stock paste
1 1/2 cups pastina pasta
1/4 cup rosé wine
4 cups water or vegetable broth
juice of half a lemon
1/2 cup packed shredded parmesan cheese
1/4-1/2 tsp chili flakes
2 tbsp butter
1 small ball truffle burrata optional

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Instructions

Warm 4 cups water or vegetable stock over low heat in a medium-sized pot. Keep warm on the stove until ready to use.
Prep the asparagus: Cut the fibrous ends off the asparagus (about 1 inch from the bottom of the stem). Steam the asparagus for about 3 minutes until just tender. Set aside.
To start making the risotto, add 2 tbsp olive oil to a large frying pan. Add shallots and garlic, cook until softened, 3-4 minutes. Stir in salt and pepper.
Add pastina noodles and stir to coat, about a minute. Stir in vegetable stock paste until combined, about a minute.
Deglaze with rose wine (if using) or go right to adding hot water or broth. Start with 1 cup water or broth, and bring to a gentle simmer. Simmer and stir until most of the broth is absorbed. Keep adding 1 cup at a time, letting the pastina absorb it slowly, each time, stirring often until all of the water or broth has been added. The pastina should be al dente and creamy.
Then stir in lemon juice, parmesan cheese, chili flakes and butter to finish the dish. Taste and adjust seasoning with more salt and pepper if needed.
To serve, chop steamed asparagus. Top the risotto with the chopped asparagus and truffle burrata ball (if using). Enjoy immediately.

Notes

Not a fan of steamed asparagus, try roasting! Roast asparagus with a drizzle of olive oil, salt and pepper at 425F for 6-8 minutes or until fork tender.
Not a fan of steamed asparagus, try roasting! Roast asparagus with a drizzle of olive oil, salt and pepper at 425F for 6-8 minutes or until fork tender.
If you want a looser risotto, add more water or vegetable stock.
If you'd like to add a protein, top this risotto with chicken, salmon or shrimp, or try your favourite plant based protein.
Sauteed mushrooms would also be a lovely topper instead of asparagus.

Nutrition Information

Show Details

Calories 364kcal (18%) Carbohydrates 35.6g (12%) Protein 18.4g (37%) Fat 16.2g (25%) Saturated Fat 6.5g (33%) Polyunsaturated Fat 1.3g Monounsaturated Fat 7.6g Cholesterol 27.6mg (9%) Sodium 1333.5mg (56%) Fiber 2.7g (11%) Sugar 5.9g (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 364 kcal

% Daily Value*

Calories	364kcal	18%
Carbohydrates	35.6g	12%
Protein	18.4g	37%
Fat	16.2g	25%
Saturated Fat	6.5g	33%
Polyunsaturated Fat	1.3g	8%
Monounsaturated Fat	7.6g	38%
Cholesterol	27.6mg	9%
Sodium	1333.5mg	56%
Fiber	2.7g	11%
Sugar	5.9g	12%