The Leek Risotto-Style Pasta is a creamy first course, an easy and quick recipe to prepare. Risotto-style cooking is a technique often used by chefs worldwide. To understand if it’s harmful, its disadvantages, pros and cons, the meaning of risotto-style cooking, or to get opinions on this different type of pasta cooking, read here.
SEASON of vegetables to use for risotto-style pasta:
– #LEEKS – from September to May, some varieties can be found even in summer
– #spring onions: from March to October
– zucchini – from May to October
– pumpkin – from late August to April
RECIPES with leeks
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 255.53 (Kcal)
- Carbohydrates 34.62 (g) of which sugars 2.82 (g)
- Proteins 5.82 (g)
- Fat 10.65 (g) of which saturated 1.73 (g)of which unsaturated 3.89 (g)
- Fibers 2.61 (g)
- Sodium 355.23 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Leek Risotto-Style Pasta
- 12 oz pasta (short and compact, like Cannolicchi, Casarecce, Cavatappi, Celentani, Farfalle, Reginette, Trofie, Strozzapreti)
- 2 leeks (and/or zucchini)
- 1 tbsp extra virgin olive oil (about 20 g)
- as needed water
- as needed pasta cooking water
- as needed salt
- as needed rosemary (or basil, nutmeg, chili, parsley…)
- 1 oz soy butter (or extra virgin olive oil)
Tools
- Pot for cooking the Pasta
- Pan for cooking vegetables and then risotto-style pasta
- Ladle
- Container and colander (to save the pasta cooking water)
Leek Risotto-Style Pasta (or other vegetables)
Bring the water for the pasta to a boil.
Clean and slice the leek, pumpkin, or zucchini into thin rounds. Stew the vegetables in a large pan with a little oil and the necessary water.
Wash and chop the rosemary leaves (alternatively use your preferred herb), add them with the salt to the vegetables.
When the water boils, salt it and add the pasta. When the pasta is very al dente (about 3 minutes before the end of cooking), drain it and save the cooking water by placing a bowl under the colander.
Add it to the pan with the vegetables and cook risotto-style by gradually adding the necessary cooking water.
Turn off the heat and mix it with your preferred seasoning.
How to Mix and Serve Risotto-Style Pasta
Here is how to mix a vegan risotto
For VEGETARIANS
Mix with good mountain butter and grated cheese. Or with other non-animal rennet cheeses: casatella, crescenza, gorgonzola, mascarpone, cooking cream, ricotta, stracchino, taleggio…
Additions for OMNIVORES
Cook with 150 g of tuna.
Add diced bacon or sausage cooked separately.
Or strips of cold cuts, like mortadella or cooked ham.
Or strips of cold cuts, like mortadella or cooked ham.
Other recipes and pairings
Risotto-Style Fregola with Shrimp
Risotto-Style Spaghetti with Tomato
Risotto-Style Spaghetti with Garlic, Oil, and Chili Pepper
Risotto-Style Pasta with Porcini Mushrooms
Cacio e Pepe Spaghetti by Cannavacciuolo
How to Cook Pasta in the Microwave
Risotto-Style Pasta with the Bimby
Bimby Pasta with Zucchini and Tuna
Bimby Risotto-Style Pasta with Champignon Mushrooms
Bimby Pasta with Pumpkin and Bacon
Bimby Risotto-Style Pasta with Tomato Sauce
Curiosities
How to risotto-cook pasta?
To risotto-cook pasta, cook the pasta al dente. Meanwhile, heat some oil in a pan, then add chopped onion and, if desired, garlic, and sauté them. Add the chosen seasoning for the pasta. Next, add the al dente pasta to the pan and pour in the pasta cooking water little by little, stirring constantly until the pasta absorbs all the liquid and reaches the desired level of doneness.
If desired, you can cook the pasta directly in the sauce pot, adding hot broth as needed, as done with classic risotto.What is the purpose of risotto-cooking pasta?
Risotto-cooking pasta creates a dish with a creamy texture and richer flavor, similar to risotto, thanks to the gradual absorption of liquids and the release of starch from the pasta.
Who invented risotto-style pasta?
Risotto-style pasta, as a culinary technique, does not have a specific inventor or origin. It is rather the result of the evolution of cooking and culinary techniques over time. This cooking style combines elements of Italian risotto with pasta, creating a dish with a creamy texture and rich flavor. It has been developed by chefs and cooks over time and has become a creative variation in the world of cooking.
