Ditalini Risotto

Ingredients for Ditalini Risotto

• 2 tablespoons unsalted butter

• 2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling

• 1 medium onion, finely chopped

• 240ml dry white wine

• 450g ditalini or other short, tubular pasta

• 1450ml (or more) Toasted Garlic-Beef Stock

• 120ml finely grated Pecorino, plus more for serving

• Kosher salt

• 1 cup baby kale

• 1 cup baby mustard greens or other spicy greens

• 2 teaspoons freshly ground black pepper

Heat butter and 2 tablespoons oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12–18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes. Add ditalini and 475ml stock and cook, stirring occasionally and adding remaining 950ml stock 240ml at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25–30 minutes.

Add 60g Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it's slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.