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Risotto-Style Pasta

You can use regular thin spaghetti - but using whole grain versions will really up the flavor of this dish. Also, you can try other vegetable combinations - mushrooms & leeks, eggplant, zucchini, etc. This is a great, filling main course for Meatless Mondays, or a side dish that works well with pork and beef.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 5 cups basic broth high quality or homemade vegetable broth, chicken broth, or stock
  • 2 pinches saffron Optional
  • 3 tbsp Extra virgin olive oil
  • 3 tbsp unsalted butter
  • ¾ pound fresh asparagus, washed, cut into 1 inch pieces remove the tough bottom parts, and peel the stem if desired
  • cup sweet yellow onion minced
  • 1 cup dry white wine Pinot grigio, or soave, work best
  • ¾ pound whole wheat spaghetti broken into 4 to 5-inch lengths
  • ¼ cup heavy cream Optional
  • ¼ cup Parmesan cheese freshly grated
  • ¼ cup parsley cleaned & chopped. Optional

Instructions
 

  • Bring the broth to a steady simmer in a saucepan. Add the saffron, and stir. Leave the lid on until needed.
  • In a heavy saute pan (at least 4 quarts) over medium heat, melt 1 tablespoon butter and 1 tablespoon oil. Saute the asparagus for 5 minutes. Salt and pepper to taste. Remove from pan, and reserve.
  • Melt additional 2 tablespoons butter and 2 tablespoon olive oil in a over medium heat in the saute pan. Add the onion, and saute for 2 minutes, just until softened.
  • Add the pasta, and coat each piece in the fat. Saute for 2 minutes.
  • Pour in the wine, and let the liquid mostly evaporate, about 2 minutes.
  • Raise the heat to medium high and begin to add the hot stock gradually, ½ cup at a time. Stir gently, almost constantly. Continue adding the broth and stirring. The pasta will be tender in 15 to 20 minutes after adding the first broth; taste at one minute intervals. Add salt and pepper to taste.
  • Add back the asparagus when the pasta is mostly done; add the optional cream, if desired. Stir together.
  • Remove the pan from the heat, then add the Parmesan. Garnish with the optional chopped parsley.