spaghetti risotto
(1 rating)
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This is a great meatless dish that my family loves. Serve with garlic bread and a salad.
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(1 rating)
yield
4 - 6
prep time
15 Min
cook time
45 Min
Ingredients For spaghetti risotto
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5 - 6 cchicken broth
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2 Tbspolive oil, extra virgin
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2 Tbspbutter, unsalted
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5 - 6 slicesmoked bacon,chopped into small dice
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2 clovegarlic chopped
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1 lbspaghetti
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1 lbbaby portabella mushrooms sliced
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1 mdonion chopped
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5 - 6 sprigfresh thyme
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salt and pepper to taste
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1 cgrated parmigiano-reggiano
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a generous handful flat-leaf parsley, finely chopped (optional)
How To Make spaghetti risotto
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1Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
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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.
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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.
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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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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