Pearl pasta risotto

Yield: 1 servings

Measure Ingredient
1 cup Pearl pasta; (available in
\N \N ; specialty food
\N \N ; stores)
1 bunch Asparagus
1 \N Butternut squash
1 \N Shallot
1 tablespoon Butter
1 tablespoon Olive oil
2 tablespoons Fresh Parmesan
\N \N Fresh basil
1 cup Vegetable stock

Cook pasta for 6 minutes in salted boiling water, drain and rinse in cold water, toss with olive oil and reserve. Blanch and shock asparagus and thinly slice diagonally, reserving tips whole. Peel butternut squash and cut into small dice -- about 1 cup. Dice and reserve shallot.

Bring the stock to a boil in a saucepan. In a skillet, saute the shallot and squash in olive oil, adding stock as necessary until al dente. Add in pearl pasta, asparagus, torn basil and the salted butter. Adjust seasoning and finish by stirring in parmesan cheese.

Garnish with a basil sprig.

Yield: 1 serving

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9274 Converted by MM_Buster v2.0l.

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