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.
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
- ⅓ 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.