Pasta Risotto

This recipe was called Orzo Risotto, using the pasta that looks like rice. We didn't have that but we had acini di pepe, little balls

2 tbsp olive oil

2 tbsp butter

1/2 lb pasta

1 small onion, diced

2-3 cloves garlic, minced

1/2 cup dry white wine

4 cups chicken stock

2 tbsp chopped parsley

1/2 cup grated parmesan

Heat oil and butter in a saucepan. Add pasta and toast for 3 minutes. Add onions and garlic, cook until soft, stirring frequently. Add wine, stir and deglaze for 1 minute. When the wine has nearly evaporated, add 2 cups of stock, and stir until absorbed. Add remaining stock and ground pepper, and cook until absorbed. Remove from heat, add chopped parsley and cheese and season to taste. 

I added frozen broccoli and peas when the stock was almost absorbed the last time. Chopped mushrooms would have been very good too! It was really yummy, it was creamy and the acini di pepe gave it a unique texture.

I served it with grilled chicken, mashed sweet potatoes, and steamed brussels sprouts, and it was a hit! The leftovers didn't last long, so I might double it next time.