Pasta Risotto Recipes

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

PASTA WITH CHICKEN, RISOTTO-STYLE

Pasta with Chicken, Risotto-Style image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, plus more as needed
1 shallot or small onion, chopped
3 cloves garlic, minced
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
8 ounces gemelli or penne cut pasta or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated parmesan, optional

Steps:

Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic, and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition, and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done, it will be white on inside when cut and pasta is how you like it.
Taste, adjust seasoning, garnish with parsley and parmesan if using, and serve.

BROKEN SPAGHETTI RISOTTO

Broken Spaghetti Risotto image

This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor.

Provided by Chef John

Categories Side Dish

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
8 ounces uncooked spaghetti, broken into 1 inch pieces
2 cloves garlic, minced
1 ½ cups chicken broth
½ teaspoon red pepper flakes, or to taste
salt to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
Stir garlic into spaghetti pieces and cook for 30 seconds.
Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 86.3 g, Cholesterol 8.9 mg, Fat 10.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 2.1 g, Sodium 2120.6 mg, Sugar 4.1 g

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