Pastina Risotto Recipe
Serves 4
10 mins prep
20 mins cook
30 mins total
This risotto recipe is made with tiny pasta (Pastina) vs. your traditional rice. It's a great side dish or awesome on its own.
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.
