Creamy Truffle Pastina Recipe

Warm 4 cups of water or vegetable stock over low heat in a medium-sized pot. Keep warm on the stove until ready to use.
To start making the risotto, add 2 tbsp olive oil to a large frying pan. Add onions 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 zest, lemon juice, parmesan cheese, truffle sauce, fresh basil, fresh rosemary and butter to finish the dish. Taste and adjust seasoning with more salt, pepper or truffle sauce if needed.
To serve, top the risotto with candied pecans & drizzle of olive oil.