Risotto-Style Pasta

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  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 tablespoons minced garlic
  • 2 cups sliced mushrooms
  • 1/2 pound short-cut pasta (gemelli, macaroni, rotini, farfalle)
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken or vegetable stock
  • Salt and pepper to taste
  • Parmesan cheese, to garnish


Heat olive oil in a large sauté or sauce pan over medium heat. When hot, add onion, garlic and mushrooms. Sauté until mushrooms begin to brown. Add pasta and cook, stirring occasionally, until glossy and coated with oil, 2-3 minutes. Add wine and let cook another minute, scraping up browned bits from the bottom of the pan. Stir frequently until pasta absorbs the wine.
Add stock to the pan 1/2 cup at a time, stirring frequently until stock has been absorbed by the pasta between each addition. It should take about 15 minutes to add all the broth. Test pasta and when cooked to your liking, season to taste with salt and pepper. Serve hot, generously garnished with Parmesan cheese.

To make it a meal, add cooked chicken, cooked asparagus or broccoli or other seasonal vegetables

Recipe from Ballard Market - Culinary Resource Center
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