DITALINI RISOTTO
Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty of time to pick up meaty flavors.
Provided by Camille Becerra
Categories Bon Appétit Pasta Kale Healthy Dinner Lunch Kid-Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12-18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8-10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25-30 minutes.
- Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.
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Imran Sukhera
[email protected]This risotto is a keeper! It's creamy, flavorful, and easy to make. I highly recommend it.
sayofaa sayofaa
[email protected]I've made this risotto several times now, and it's always a hit. It's a great dish to serve for company, or just for a special dinner at home.
Liyaqat Malik
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
Orapeleng joseph Moabankwe
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. The ditalini pasta was a fun twist, and the asparagus added a nice touch of freshness. I will definitely be making this again.
Deena Faulhaber
[email protected]This risotto was a bit time-consuming to make, but it was worth it. The flavors were complex and delicious, and the texture was perfect. I would definitely recommend this recipe to anyone who loves risotto.
Janet Nasiriiri
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the unique flavor combination and the creamy texture. I will definitely be making this again.
Silver Igwe
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the results were delicious. The ditalini pasta cooked up perfectly, and the asparagus added a nice pop of color and flavor. I will definitely be making this again.
Onome Festus
[email protected]This risotto was a disaster! The rice was overcooked and mushy, and the asparagus was limp and flavorless. I followed the recipe exactly, so I'm not sure what went wrong. I won't be trying this one again.
Hasnain Sagar
[email protected]Meh. I've had better risotto. The flavor was just okay, and the texture was a bit mushy. I don't think I'll be making this again.
David Doyle
[email protected]This ditalini risotto was a bit too bland for my taste. I think it needed more salt and pepper, and maybe some additional herbs or spices. Otherwise, the texture was good and the asparagus was cooked nicely.
murshedalam miraj
[email protected]I love how easy this recipe was to follow. The instructions were clear and concise, and the dish came out perfectly. The risotto was creamy and flavorful, and the asparagus was cooked to perfection. I will definitely be making this again!
Amanda Mgiba
[email protected]This risotto was absolutely delicious! I used homemade chicken broth and added a bit of chopped sun-dried tomatoes for extra flavor. It was a hit with my family, and I'll definitely be making it again soon.
Jerry Verstrate
[email protected]5 stars! I've never made risotto before, but this recipe made it seem like a breeze. The ditalini pasta was a fun twist on the traditional Arborio rice, and the lemony asparagus added a nice pop of freshness. Highly recommend!
Dopest bless
[email protected]This ditalini risotto was a delightful surprise! The combination of flavors and textures was spot-on, and the cooking process was easier than I expected. I'll definitely be making this again.