This risotto recipe may just be my new favorite. It is made with pastina vs. traditional rice, and the tiny pasta noodles give it a unique spin and delicious texture. This recipe is simple and quick to make, and even the picky eaters in your family will gobble it up.

Why you’ll love this risotto recipe:

• Quick: Make this risotto recipe in only 30-minutes
• Versatile: Add in your favorite veggies, serve this as a main course, or as a side dish
• Delicious: This dish combines spices and flavors that you’ll absolutely love. It makes it so comforting

Ingredient Notes:

Pastina: Pastina is a variety of pasta consisting of tiny pieces of pasta that are usually round in shape. They are the smallest kind of pasta produced and made with wheat flour and usually egg. It can be great for soup, and a good substitute for rice in this risotto recipe.

Asparagus: Asparagus has a great source of nutrients, including fiber, folate, and vitamins A, C, and K. They can be a great addition to a salad, pasta, stirfry, or even just on their own.

How to make pastina risotto:

1. Warm 4 cups water or vegetable stock over low heat in a medium-sized pot. Keep warm on the stove until ready to use.
2. 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.
3. 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.
4. Add pastina noodles and stir to coat, about a minute. Stir in vegetable stock paste until combined, about a minute.
5. 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.
6. 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.
7. To serve, chop steamed asparagus. Top the risotto with the chopped asparagus and truffle burrata ball (if using). Enjoy immediately.

Expert Tips & FAQ:

Roast Your Veggies: 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.

Protein: If you’d like to add a protein, top this risotto with chicken, salmon or shrimp, or try your favourite plant based protein.

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Don’t like asparagus? Sauteed mushrooms would also be a lovely topper instead of asparagus.

Other recipes you’ll love:

• Vegan Grits & Creamy Beans & Collards
• Refried Beans & Avocado Tacos
• Vegan BBQ Black Bean Meatballs

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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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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegetarian Dinner

Cuisine Italian-Inspired

Servings 4

Calories 364 kcal

Ingredients

  

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• 1 bunch asparagus, ends trimmed at least 1 inch
• 2 tbsp olive oil
• 2 shallots, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 tbsp vegetable stock paste
• 1 1/2 cups pastina pasta
• 1/4 cup rosé wine
• 4 cups water or vegetable broth
• juice of half a lemon
• 1/2 cup packed shredded parmesan cheese
• 1/4-1/2 tsp chili flakes
• 2 tbsp butter
• 1 small ball truffle burrata optional

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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.

Video

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.

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

Calories: 364kcal | Carbohydrates: 35.6g | Protein: 18.4g | Fat: 16.2g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.6g | Cholesterol: 27.6mg | Sodium: 1333.5mg | Fiber: 2.7g | Sugar: 5.9g

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