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Superfood Hot Chocolate with Honey Caramelized Brioche.
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I’m feeling major spring vibes with this risotto.
Which is kind of odd, since there is a ton of snow on the ground and the temps are freezing…but the sun finally came out over the weekend and it brought a big smile to my face!! Yeah!! Even with the sun out though, it’s still pretty COLD. I’ve basically barricaded myself in fresh flowers in hopes to bring a resemblance of spring to my little barn a bit earlier this year. It’s all about positive thoughts right?!?
Totally, + I just really LOVE flowers. If they weren’t so expensive, I would be buying fresh flowers daily to sit atop my desk. Just looking at them makes my day a little brighter…thinking only a flower person would get that.
SO, my point here is that I am buying way too many flowers and craving all the fresh foods of spring… things could totally be worse. 🙂
OKAY and also?? My Super Bowl Sunday was maybe kind of sort of, filled will a lot of cheesy dip… and a lot of gooey chocolate (in the form of skillet cookies). Not gonna lie, it was good! Today though, today I am looking for something a little bit lighter, fresher and full of colors!! Hehe, I love me my colors!!
SIDE NOTE: how amazing would this quick pasta be for a romantic Valentine’s Day dinner on Sunday?!?! Oh my gosh, you MUST!! Oh and single ladies?? How about a girl’s night in?!? Again, you MUST!
Here’s the deal, I love traditional risotto, but I also love pasta. When I saw a recipe for pasta risotto in Bon Appetit the other month, it pretty much screamed, MAKE ME! I made mine very differently, and little more on the lighter side, but I promise guys this risotto is SO GOOD.
And yes, that is a poached egg on top. Poached/soft-boiled eggs + creamy, cheesy pasta is the ultimate. You have to try it. No really, you HAVE to.
So, just like the title states, this quick + simple pasta “risotto” is a great last minute dish. Simply cook the pasta just as you would traditional risotto, but since this is pasta and not rice, it takes about half the time. Risotto in under an hour?!?
YESSSS.
I kept the flavors pretty classic – white wine, a little garlic, parmesan cheese, basil and then topped it all off with fresh greens + eggs + roasted chickpeas and cauliflower. What? I REALLY like my toppings. 🙂
While the risotto is cooking on the stove top, you should be roasting your chickpeas. Roasted chickpeas are my current obsession. I’ve been making these on a weekly basis and adding them atop pretty much all of my meals. I love not only that they add a healthy source of protein, but also the flavor and crunchiness they add, so yummy, but especially yummy atop this pasta. TRUST me, you cannot skip the chickpeas, and there’s also some cauliflower in the mix for added veggies! You could totally sub (or add) broccoli as well. actually, I think broccoli might even be better…I love roasted broccoli!
OKAY and finally, that egg. In the recipe I say it is optional, BUT I am going to be honest, I would be so sad if you did not add some form of an egg to this pasta/risotto. The egg is the perfect finishing touch. If you make a runny egg like a poached or soft-boiled egg, the risotto almost turns to carbonara. OH MY. YES. YES. YES! Words cannot describe how good the egg is on here. Please, please, PLEASE give it a try.
And with that I will leave you to eat all of this pasta risotto….
Cause quick + simple pasta “risotto” is what a Monday really needs!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Plus maybe a long nap….and definitely some chocolate. Yup. Monday done right! 🙂
I could dive into that bowl of pasta-risotto just about now…wonderful 🙂
Short cut pasta is perfect for a risotto-like taste and texture! And I’m loving those roasted chickpeas! I could just eat those for a snack! 😀
I’m loving these spring vibes! All I want to do is cozy up with a big bowl of this pasta for dinner!
This looks so delicious! I absolutely love risotto. Pasta is such a fun take on risotto. Ever since discovering your blog, I check it each weekday for your newest recipe. Your photos are just beautiful and make me smile.
Awe! Thank you so much, Joy!
This looks amazing! I’ve been all about chickpeas lately and I’m always down for some risotto.
Thank you so much, Jackie! Hope you are having a great week!
I love the chickpea, egg and greens trio…and on top of creamy pasta. Perfect! xo
Hey Tieghan. I noticed that you have ads on your blog site now.
I don’t mind them EXCEPT the imbedded video ones.
Those are so annoying bc they play and suck up bandwidth w/o my permission.
Just saying……hope your week finds you surrounded by flowers.
Hi Tiffany!
Thank you SO much for making me aware of this, I will look into it ASAP. THANKS!
What about the cauliflower? It is baked but not in any pic of completed dish or instructions of when to use? Thanks, looks great.
Hey Lisa! The cauliflower gets tossed with the pasta at the end of cooking. Let me know if you have other questions. Thank you and enjoy! 🙂
Definitely will try this one!
The roasted chickpeas look killer.
I have been obsessed with roasted herb chickpeas for months now. I end up roasting a batch every week, just for snacking. If I do a meal with them, then its a bonus for me, as I get to snack even more !
I have never tried them with pasta though, so I am keen to try. 🙂
Sounds so nice.
AHHHHHH this looks so so so good!! I love chickpeas with pasta, it’s actually a staple in Portuguese homecooking, the “rancho” which is a dish cooked with pasta and chickpeas, so this one is majorly calling my name eheheheh!!
http://bloglairdutemps.blogspot.pt/
We are going from a warm weekend to a very cold week for us and I’ll use any excuse to make paste. I have several bags of pasta. I could make this recipe it looks very good especially the third picture.
this looks too good, will try very soon.
quick question though: could you use those little pasta shapes that look like rice grains? (orzo, risoni, kritharaki) – of course adapting the cooking time a little cause they cook faster?
thank you!
So clever! I’ve never thought of making risotto from pasta, this just blows my mind! I am writing this on to our to make list AS WE SPEAK. Thanks!