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


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