Spaghetti Risotto Recipe

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Stephanie Laxton


This is a great meatless dish that my family loves. Serve with garlic bread and a salad.

★★★★★ 1 vote
4 - 6
15 Min
45 Min


5 - 6 c
chicken broth
2 Tbsp
olive oil, extra virgin
2 Tbsp
butter, unsalted
5 - 6 slice
smoked bacon,chopped into small dice
2 clove
garlic chopped
1 lb
1 lb
baby portabella mushrooms sliced
1 medium
onion chopped
5 - 6 sprig(s)
fresh thyme
salt and pepper to taste
1 c
grated parmigiano-reggiano
a generous handful flat-leaf parsley, finely chopped (optional)


1Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
2Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the bacon to brown. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes.
3Add onions and mushrooms, thyme and season with salt and pepper. Soften veggies a bit, 5 minutes. Add a few ladles of stock and stir the pasta. Keep stirring adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese.
4Adjust salt and pepper. Turn off heat and stir another minute. Remove the thyme stems. Serve in shallow bowls and garnish with lots of parsley

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy