Almond Pasta Risotto with Vegetables

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This is a tasty and easy-to-prepare option for the winter months. It is both filling and heart-healthy.

Prep time: 15 minutes 
Cook time: 45 minutes
Servings: 6

INGREDIENTS

  • 2 tablespoons butter

  • 1 cup sliced and coarsely chopped shallots

  • 1 1/2 cups ditalini or small shell pasta

  • 1 teaspoon dried basil

  • 4 cups chicken stock or reduced-sodium broth

  • 1 cup sliced asparagus (may substitute chopped cauliflower)

  • 1 cup coarsely chopped broccoli

  • 1/2 cup white wine

  • 1/2 cup shredded Parmesan cheese, plus extra for topping

  • 1/2 cup sliced Mariani Almonds, toasted

Salad

  • 1 1/2 lbs. fresh asparagus

  • 1 cup coarsely chopped, water packed artichoke hearts

  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup coarsely chopped Mariani Whole Almonds

  • Shaved or shredded Parmesan cheese (optional)

INSTRUCTIONS

  1. Melt butter in a medium saucepan over medium heat. Add shallots and cook for 5 minutes.

  2. Reduce heat to low and add pasta and basil. Then add 1 cup of broth at a time, cooking and stirring until liquid has been absorbed before adding more.

  3. Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender.

  4. Stir in cheese and almonds.

  5. Sprinkle with fresh basil to finish.

Nutritional analysis per serving:
Calories: 240, Fat: 10g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 490mg, Potassium: 305mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 4g, Protein: 11g, Vitamin D: 4.24 IU, Vitamin C: 25%, Calcium: 15%, Iron: 15%

Yield: 6Pin it

Almond Pasta Risotto with Vegetables

This is a tasty and easy-to-prepare option for the winter months. It is both filling and heart-healthy.

prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:

  • 2 tablespoons butter
  • 1 cup sliced and coarsely chopped shallots
  • 1 1/2 cups ditalini or small shell pasta
  • 1 teaspoon dried basil
  • 4 cups chicken stock or reduced-sodium broth
  • 1 cup sliced asparagus (may substitute chopped cauliflower)
  • 1 cup coarsely chopped broccoli
  • 1/2 cup white wine
  • 1/2 cup shredded Parmesan cheese, plus extra for topping
  • 1/2 cup sliced Mariani Almonds, toasted
Salad
  • 1 1/2 lbs. fresh asparagus
  • 1 cup coarsely chopped, water packed artichoke hearts
  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)
  • 1/2 cup thinly sliced and coarsely chopped red onion
  • 1/2 cup coarsely chopped Mariani Whole Almonds
  • Shaved or shredded Parmesan cheese (optional)

instructions

  1. Melt butter in a medium saucepan over medium heat. Add shallots and cook for 5 minutes. 
  2. Reduce heat to low and add pasta and basil. Then add 1 cup of broth at a time, cooking and stirring until liquid has been absorbed before adding more. 
  3. Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender. 
  4. Stir in cheese and almonds.
  5. Sprinkle with fresh basil to finish.

Calories

240

Fat

10g

Sat. Fat

4g

Carbs

24g

Protein

11g

Sugar

4g

Trans Fat

0g

Cholesterol

15mg

Sodium

490mg

Potassium

305mg

Fiber

3g

Vitamin D

4.24 IU

Vitamin C

25%

Calcium

15%

Iron

15%
Created using The Recipes Generator