Level: Easy
Yield: 4 servings
Nutritional Information Per Serving
Serving Size: 1 of 4 servings
Calories: 528 | Total Fat: 37 g | Saturated Fat: 21 g | Carbohydrates: 34 g | Dietary Fiber: 2 g | Sugar: 5 g | Protein: 17 g | Cholesterol: 95 mg | Sodium: 791 mg
Total Time: 30 min
Active Time: 30 min

Craving cozy comfort food? This warm, inviting one-pan lemony pastina risotto is ready in under 30 minutes! Toasted pastina cooks risotto-style to a silky, creamy perfection, elevated with a splash of cream and heaps of fresh Parmesan for ultimate richness. Savor it solo or pair with sauted garlic shrimp or pan-seared salmon for a showstopping meal.

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for drizzling
4 garlic cloves, finely minced
1 shallot, finely chopped
1/4 teaspoon crushed red pepper flakes
Kosher salt
1 1/4 cups pastina
3 cups low-sodium chicken broth
1 cup heavy cream
1 lemon, zested and juiced (approximately 2 teaspoons zest and 3 tablespoons juice)
1/2 cup freshly grated Parmesan cheese, plus additional for serving

Instructions

In a large skillet over medium heat, melt the butter and olive oil together. Add the garlic, shallot, red pepper flakes, and 1/2 teaspoon salt. Cook, stirring often, until the shallots are soft and translucent, about 1 to 2 minutes.
Add the pastina and toast it, stirring frequently, until it's lightly golden, roughly 2 minutes. Pour in the chicken broth, heavy cream, and add 1 teaspoon salt. Cook while stirring occasionally until the pastina is tender and the mixture becomes saucy, about 6 to 7 minutes.
Mix in the lemon zest, lemon juice, and Parmesan cheese. Taste and add more salt if needed. Allow to sit off the heat for 10 minutes so it thickens slightly. Transfer to a large serving bowl, drizzle with olive oil, and top with more Parmesan before serving.