spaghetti risotto
(1 RATING)
This is a great meatless dish that my family loves. Serve with garlic bread and a salad.
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prep time
15 Min
cook time
45 Min
method
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yield
4 - 6
Ingredients
- 5 - 6 cups chicken broth
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons butter, unsalted
- 5 - 6 slices smoked bacon,chopped into small dice
- 2 cloves garlic chopped
- 1 pound spaghetti
- 1 pound baby portabella mushrooms sliced
- 1 medium onion chopped
- 5 - 6 sprigs fresh thyme
- - salt and pepper to taste
- 1 cup grated parmigiano-reggiano
- - a generous handful flat-leaf parsley, finely chopped (optional)
How To Make spaghetti risotto
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Step 1Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
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Step 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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Step 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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Step 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
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