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Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

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Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

Wild Mushroom Broken Spaghetti Risotto with Arugulan and Hazelnuts might be just the main course you are searching for. One portion of this dish contains approximately 32g of protein, 39g of fat, and a total of 908 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. Plenty of people really liked this Mediterranean dish. If you have juice of lemon, spaghetti, porcini mushrooms, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

1
Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
Ingredients you will need
MushroomsMushrooms
SauceSauce
StockStock
WaterWater
Equipment you will use
PotPot
2
Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
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Frying PanFrying Pan
3
Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes.
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Salt And PepperSalt And Pepper
GarlicGarlic
OnionOnion
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Frying PanFrying Pan
4
Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
Ingredients you will need
MushroomsMushrooms
PastaPasta
StockStock
ToastToast
RiceRice
WineWine
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LadleLadle
5
While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel.
Ingredients you will need
HazelnutsHazelnuts
PastaPasta
ToastToast
NutsNuts
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Kitchen TowelsKitchen Towels
Frying PanFrying Pan
6
When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
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ButterButter
CheeseCheese
PastaPasta
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Frying PanFrying Pan
7
Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
Olive OilOlive Oil
ArugulaArugula
8
Serve risotto in shallow bowls topped with greens and nuts.
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GreensGreens
NutsNuts
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BowlBowl
9
NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.
Ingredients you will need
Chicken TendersChicken Tenders
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OvenOven
DifficultyHard
Ready In30 m.
Servings4
Health Score26
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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