Pastina Risotto Recipe

Pastina Risotto Recipe

Easy Pastina Risotto

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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Main Ingredients

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asparagus olive oil shallots garlic cloves salt ground pepper vegetable stock paste pastina pasta rosé wine vegetable broth lemon juice parmesan cheese chili flakes butter

Warm 4 cups water or vegetable stock over low heat in a medium-sized pot. Keep warm on the stove until ready to use.

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Warm

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Cut the fibrous ends off the asparagus. Steam the asparagus for about 3 minutes until just tender. Set aside.

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Cut

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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.

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Add

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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.

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Deglaze

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Start with 1 cup water or broth, and bring to a gentle simmer. Simmer and stir until most of the broth is absorbed.

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Simmer

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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.

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Stir

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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.

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Adjust

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To serve, chop steamed asparagus. Top the risotto with the chopped asparagus and truffle burrata ball (if using). Enjoy immediately.

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Serve

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