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Recipe Redo: Risotto Style Pasta

Jessica
 This is a recipe for my favorite pasta dish, cooked risotto style to make a creamy and delicious sauce.
This is a recipe redo; because the original recipe I posted way back when I first started this blog never had any pictures. This recipe so deserves pictures. Also I realize that it is Friday and I am posting a recipe that is not a cocktail. You will forgive me I hope. This recipe has been on my mind and it’s my blog. So there!
Ok now that that is out of the way let’s just get back on track here and talk about the recipe. It’s a pretty simple recipe that I saw Rachel Ray make circa 2009 (Sorry I cannot find the recipe now). I adapted my own version of it and it became a signature for me. It in fact is the main reason this blog started, since it was this recipe that my college roommates most often texted me for.
Now you may be asking why this is such an amazing recipe since it has such simple ingredients. Well let me tell you that the final flavor is anything but simple. I have always been a fan of light and complex flavors, and this dish is the perfect culmination of that.
Good wine, and fresh ingredients make all of the difference. Please for the love of everything use good wine. It should be wine you would drink yourself, wine you love to drink, that is full of body and flavor; otherwise the entire thing will be a waste. The same thing goes for the cheese. Good strong Parmesan will take this dish to another world, so don’t skimp on that either. The never-spoil stuff
from the pasta isle is not where you want to be, the cheese isle man with all the fancy stuff that’s where the Parmesan for this recipe should come from.
Ok I’ll stop lecturing now and get on with the recipe.
Follow my advice when you make this and I promise it will become a favorite in
your home too.
Recipe Redo: Risotto Style Pasta
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 tbsp extra virgin olive oil
  • ½ a yellow onion, peeled & chopped small
  • 4 cloves of garlic
  • 1 cup dry white wine
  • 1 (16 oz) box uncooked rotini, or gameli pasta
  • 3 cups Chicken or Vegetable broth
  • 1 cup peas (Frozen or fresh)
  • ¼ cup fresh grated Parmesan cheese
  • ¼ cup milk
  • salt & pepper to taste
Instructions
  1. In a large skillet heat the oil over medium high heat.
  2. Add the onions and sauté onion for one minute or until soft.
  3. Add the garlic and cook for an additional minute.
  4. Stir in the wine and allow reducing to half, about 3 to 4 minutes.
  5. Add ½ cup of broth and mix well.
  6. Add pasta and toss to coat, add another cup of broth and cover. (You want to keep a thin liquid barrier between the pasta and the bottom of the pan, to allow for steaming, but keep it from sticking to the bottom).
  7. Continuously add broth and toss pasta, while still slightly hard (not quite aldante) add frozen peas. Cover and continue to cook.
  8. When al dente, and peas are soft turn off heat. Add milk sprinkle with Parmesan cheese and toss again, until well coated.
  9. Adjust seasonings and serve immediately.
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