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Receta Pearl Pasta Risotto
by Global Cookbook

Pearl Pasta Risotto
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Ingredientes

  • 1 c. pearl pasta (available in specialty food stores)
  • 1 bn asparagus
  • 1 x butternut squash
  • 1 x shallot
  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. freshly-grated Parmesan cheese
  •     Fresh basil
  • 1 c. vegetable stock

Direcciones

  1. Cook pasta for 6 min in salted boiling water, drain and rinse in cool water, toss with extra virgin 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 c.. Dice and reserve shallot.
  2. Bring the stock to a boil in a saucepan. In a skillet, saute/fry the shallot and squash in extra virgin olive oil, adding stock as necessary till al dente. Add pearl pasta, asparagus, torn basil and the salted butter. Adjust seasoning and finish by stirring in Parmesan cheese. Garnish with a basil sprig.