Risotto-style Pasta and Broccoli with Crispy Crumbs, a rustic and flavorful dish, perfect for those looking for a simple yet tasty autumn or winter comfort food.
The “risotto-style pasta” technique allows the pasta to cook directly with the broccoli, letting it absorb all the flavors, resulting in a creamy consistency, without the need for cream or butter.
The crispy crumbs, made with coarse breadcrumbs and anchovy fillets, add a savory note and an interesting contrast of textures.
Easy to prepare, this risotto-style pasta and broccoli is ideal for a family dinner or to surprise guests with a dish that combines simplicity and taste.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the bottom of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 336.40 (Kcal)
- Carbohydrates 35.56 (g) of which sugars 1.81 (g)
- Proteins 10.24 (g)
- Fat 17.74 (g) of which saturated 3.76 (g)of which unsaturated 1.49 (g)
- Fibers 3.21 (g)
- Sodium 365.25 (mg)
Indicative values for a portion of 220 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
Ingredients for Risotto-style Pasta and Broccoli
- 12.35 oz pasta
- 7.05 oz broccoli
- 1 oz Parmigiano Reggiano DOP
- 4 tbsps extra virgin olive oil
- 2 tbsps extra virgin olive oil
- 4 fillets anchovies in oil
- 1 oz breadcrumbs (coarse)
Tools
- Cutting Board
- Knife
- Bowl
- Frying Pan
- Casserole
- Potato Masher
- Ladles
Recipe for Risotto-style Pasta and Broccoli
Start preparing the risotto-style pasta and broccoli with crispy crumbs by washing the broccoli and cutting the florets and softer stems.
Transfer them to a microwave-safe bowl and add a couple of inches of water.
Cover the bowl with plastic wrap and microwave the broccoli for about ten minutes at 750W.
If you prefer, you can opt for steaming or boiling.
For now, set the cooked broccoli aside.
Heat a couple of tablespoons of extra virgin olive oil in a small pan.
Add the anchovy fillets and let them dissolve.
Continue with the coarse breadcrumbs, I used panko.
Cook for a few minutes or until the crumbs become golden, stirring often to avoid burning.
Heat the extra virgin olive oil in a pan.
Add the broccoli, mash them with a potato masher, and sauté for a couple of minutes.
Add the pasta, I used mixed pasta, in general, I recommend a not too large format.
After stirring, cover the pasta with salted boiling water or vegetable broth and cook over low heat for the time indicated on the pasta package.
Stir occasionally and add more water or broth as needed.
Once the pasta is cooked, turn off the stove and add the grated Parmigiano Reggiano.
Transfer the risotto-style pasta and broccoli to plates and drizzle with raw extra virgin olive oil and crispy crumbs.
Risotto-style Pasta and Broccoli
Check this section for any doubt you may have, and if you don’t find the answer to your question, comment or write to me using the form below.
I also used the broccoli stems to prepare Pasta with Broccoli Cream and Bacon – Anti-Waste Recipe
FAQ (Frequently Asked Questions)
Can I omit the anchovies in the crispy crumbs?
Sure! If you prefer a vegetarian version, you can omit the anchovies. The crispy crumbs will still be tasty, especially if you add a pinch of salt or spices like chili pepper or paprika.
Is it possible to use another type of cheese?
Yes, you can substitute Parmigiano Reggiano with a similar cheese, such as Grana Padano or Pecorino Romano, for a more intense flavor.
How can I store leftover risotto-style pasta and broccoli?
It’s best to consume risotto-style pasta as soon as it’s made, as the texture may change once cooled. However, you can store it in the refrigerator for a day, reheating it in a pan with a splash of water to restore creaminess or use it to make a pasta frittata.
Also try Pasta with Broccoli Pesto, Almonds, and Anchovies
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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