Thursday, October 21, 2010

Pasta cooked like risotto

I had some really rich and tasty chicken broth in the fridge so I decided to make this creamy pasta dish the other night. It would go well with some roasted chicken, but instead I remembered I had a few leftover chicken meatballs in the freezer, just refried them in a pan and good as fresh!

Creamy Pasta Risotto with Goat Cheese serves 4

1 tablespoon butter
1 tablespoon olive oil
1 small onion finely chopped
1/2 pound ditalini or some small cut pasta
6 roasted tomatoes if you don't have any on hand, use a few good quality dried tomatoes in oil
3-4 cups chicken broth
3 oz soft goat cheese
1/4 cup grated parmesan

In a saucepan melt butter and oil then add the onion and cook about 10 min, or until soft. Add your pasta and stir to coat and let it get golden in spots. Put in the chopped tomatoes and add stock, 1/2 cup at a time, stirring constantly, just like you would cook a risotto. Once the pasta has absorbed continue adding broth until the pasta is creamy and mostly cooked about 15-20 min. Stir in the cheeses and season with s&p.

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