Ditalini Risotto Recipes

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13 BEST WAYS TO COOK DITALINI PASTA



13 Best Ways to Cook Ditalini Pasta image

Try these incredible ditalini recipes for your next pasta night! From soups to sauces to salads, this cute pasta is always a hit.

Provided by Kristina

Categories     Recipe Roundup

Number Of Ingredients 13

Ditalini with Peas and Parmesan
Ditalini Pasta Salad Recipe (Vegetarian u0026amp; Vegan)
Ditalini With Tender Herbs, Chickpeas u0026amp; Yogurt
Slow Cooker Sausage Ditalini Soup
Pasta e Fagioli Soup
Cheesy Ditalini with Mixed Greens
Ditalini Risotto
Ditalini Pasta with Black Olives u0026amp; Feta
Mediterranean Pasta Salad
Chopped Greek Pasta Salad
Minestrone Soup
One Pan Meatballs and Pasta Skillet
Swedish Meatball Pasta

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a ditalini recipe in 30 minutes or less!

Nutrition Facts :

DITALINI RISOTTO



Ditalini Risotto image

Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty of time to pick up meaty flavors.

Provided by Camille Becerra

Categories     Bon Appétit     Pasta     Kale     Healthy     Dinner     Lunch     Kid-Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling
1 medium onion, finely chopped
1 cup dry white wine
1 pound ditalini or other short, tubular pasta
6 cups (or more) Toasted Garlic-Beef Stock
1/2 cup finely grated Pecorino, plus more for serving
Kosher salt
1 cup baby kale
1 cup baby mustard greens or other spicy greens
2 teaspoons freshly ground black pepper

Steps:

  • Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12-18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8-10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25-30 minutes.
  • Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.

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