German-Style Risotto with Italian Flair
A hearty German-inspired risotto dish infused with Italian flavors and the richness of pasta.
Ingredients
- ●8 oz pastaany type of pasta, e.g., penne or fusilli
- ●1 cup risottopreferably arborio or carnaroli
- ●2 tbsp olive oil italianfor sautéing
- ●2 cups vegetable broth quickheated and kept warm
- ●1/2 cup white wine fixoptional, but recommended for depth
- ●1/2 cup parmesan cheesegrated
- ●1/4 cup chopped parsleyoptional garnish
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the pasta and cook until lightly toasted, about 2-3 minutes.
- 3
Add the risotto and cook for an additional 2 minutes, stirring constantly.
- 4
If using wine, add it to the skillet and cook until the liquid is almost completely absorbed.
- 5
Add 1/2 cup of the warmed broth to the skillet and stir until mostly absorbed.
- 6
Repeat the process of adding the broth in 1/2 cup increments, stirring constantly, until the risotto is cooked and creamy, about 15-20 minutes.
- 7
Remove the skillet from the heat and stir in the parmesan cheese until melted and well combined.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with chopped parsley if desired.