As with most of the recipes for One Pot Wednesday, this is another easy one--pretty much stir fry some chopped onions, add broth, add pasta, boil, add cream and cheese, eat :) .....As I said before, this isn't really a risotto, its more of a cheesey pasta. In addition to the addition of the veggies, I replaced the marscapone cheese with an equal amount of creme fraiche that I already had (you can also replace it with 1/2 cream cheese + 1/2 whipping cream).....I also used Ditalani pasta, cuz they had them at the store, but any small pasta will do....
The variations of this are endless: bacon and leeks, mushrooms, chicken, beef....so many options....it will seem like new each time you try it.....so enjoy and stay consumed!
2 tablespoons unsalted butter
1 small onion, finely chopped
Salt and freshly ground pepper
3¾ cups chicken broth (or 3¾ cups water and 2 chicken bouillon cubes)
1 1/3 cups tubetti (my preference) or elbow macaroni (traditional)
½ cup heavy cream
½ cup freshly grated Parmesan
3½ tablespoons mascarpone
- Melt butter in a large skillet or saucepan over medium-low heat.
- Toss in onion, season with salt and pepper, and cook, stirring, until soft and translucent, about 10 minutes.
- Pour in chicken broth or water and bring to a boil; if you're using bouillon cubes, drop them in now and stir to dissolve.
- Add pasta, stir it around, and let it cook at a steady simmer until it has absorbed almost all the broth, 20 to 25 minutes. (There should be just ¼ inch or less of liquid bubbling at the bottom of the pan.)
- Pour in cream and allow it to simmer for about 3 minutes, until it thickens slightly.
- Stir in Parmesan and mascarpone, cook for 1 minute, and taste for salt and pepper (it should be generously peppered).
- Pull the pan from the heat, cover, and let rest for 3 minutes before serving.