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 minutes 
Cook time: 45 minutes
Servings: 6


  • 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 almonds, toasted


  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%