Risotto Reimagined
Vegetable Passata Risotto with Garlic-Infused Cream
40 minutes
Serves 4
DinnerItalianNut-freeShellfish-freeSoy-free
Herb's take
Borrowing Italian technique but with a pasta twist, this dish transforms pasta into a creamy, risotto-style dinner that highlights slow-simmered carrots and a swirl of garlicky cream. Get ready to learn the fine art of liquid absorption and why finishing with cream is a game-changer.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the diced carrots and sauté until just softened and lightly golden, 6 to 8 minutes.
- 02Add the minced garlic and cook for 1 minute, stirring frequently until fragrant.
- 03Stir in the pasta, letting it toast in the oil for 2 minutes, stirring often.
- 04Pour in the passata and stir well, letting it sizzle and reduce for 1 minute.
- 05Add 1 cup of the stock. Stir frequently, allowing the pasta to absorb most of the liquid before adding more, just like making risotto.
- 06Continue adding stock, 1 cup at a time, letting each addition absorb before the next, stirring often, until the pasta is just al dente and the texture is creamy, about 15–18 minutes.
- 07Reduce heat to low. Stir in the cooking cream and parmesan cheese until fully incorporated and velvety.
- 08Taste and season with salt and black pepper as needed. Remove from heat and let stand, uncovered, for 2 minutes to thicken slightly.
- 09Serve hot in shallow bowls, garnished with fresh parsley and a little extra grated parmesan if desired.
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