Pastina Risotto Recipe
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Pastina Risotto Recipe
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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
- 1 asparagus bunch, ends trimmed at least 1 inch
- 2 tbsp olive oil
- 2 shallot chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp black pepper ground
- 1 tbsp vegetable stock paste
- 1 1/2 cups pastina pasta
- 1/4 cup rosé wine
- 4 cups water or vegetable broth
- juice lemon half
- 1/2 cup Parmesan Cheese packed, shredded
- 1/4-1/2 tsp chili flakes
- 2 tbsp butter
- 1 burrata cheese optional, small ball, truffle
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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