Pearl Pasta Risotto Recipe - Cooking Index
Pearl Pasta Risotto Recipe - Cooking Index
| 1 cup | 237ml | Pearl pasta - (available in |
| Specialty food stores) | ||
| 1 | Asparagus | |
| 1 | Butternut squash | |
| 1 | Shallot | |
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Olive oil |
| 2 tablespoons | 30ml | Freshly-grated Parmesan cheese |
| Fresh basil | ||
| 1 cup | 237ml | Vegetable stock |
Cook pasta for 6 minutes in salted boiling water, drain and rinse in cold water, toss with olive oil and reserve. Blanch and shock asparagus and thinly slice diagonally, reserving tips whole. Peel butternut squash and cut into small dice -- about 1 cup. Dice and reserve shallot.
Bring the stock to a boil in a saucepan. In a skillet, saute the shallot and squash in olive oil, adding stock as necessary until al dente. Add in pearl pasta, asparagus, torn basil and the salted butter. Adjust seasoning and finish by stirring in Parmesan cheese. Garnish with a basil sprig.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9274) - from the TV FOOD - NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.