Risotto-Style Pasta with Mustard Greens
 

Risotto-Style Pasta with Mustard Greens

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Cooking pasta in broth not only results in more flavorful pasta, but it also gives the pasta a creamier texture without the cream. The mustard greens mellow out with cooking and add a nice flavor without too much bite.

SERVING SIZE

4

INGREDIENTS

1 tablespoon olive oil

1 tablespoon butter

1 onion (we used yellow), chopped

2 garlic cloves, minced

1 cup white wine

1 pound Baia Gnochetti (or other small-sized pasta)

4 cups beef, chicken or vegetable stock

1/4 cup Parmesan cheese

1/2 head mustard greens, leaves torn from stems and roughly chopped

 

INSTRUCTIONS

In a large pot, heat the olive oil and butter over medium heat. Add the onion and garlic and cook until the onion is very soft, 10-15 minutes. Pour in the white wine and cook until the wine has been mostly absorbed by the onion, about 5-8 minutes. Add the pasta and broth and cook until the pasta is tender and the broth is absorbed, about 10-15 minutes, stirring frequently to prevent sticking. (If you use another sized pasta, you might need more or less broth. Adjust as needed).

Stir in the cheese and mustard greens and stir until the mustard greens are mostly wilted, about 1 minute. Season with salt and pepper and serve immediately.

  PRINT VERSION

vegetable plate

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