Linguine “Risotto” with Sundried Tomatoes

This is one pot pasta is surprisingly creamy by cooking it in the style of risotto instead of adding cream.

Ingredients

• 1 yellow onion, diced

• 2 cloves garlic, grated

• 1/2 cup white wine

• 2 tablespoons olive oil

• 1/2 cup parmesan cheese

• 1/2 cup sun-dried tomatoes

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 lemon

• 1/4 cup parsley

• 1 teaspoon red pepper flakes

• 1 pound linguine

• 4 cups chicken or vegetable stock

Instructions

1. Add oil and butter, onion, salt, pepper and red pepper flakes to medium pot until onions slightly softened, about 3 minutes

2. Add garlic and linguine, mix the linguine around so it is coated with oil (the best you can)

3. Add wine, when reduced add ½ cup stock

4. Continue to stir and add stock ½ cup at a time until linguine is cooked through, about 25 minutes

5. Add sun dried tomatoes, juice of half a lemon and parmesan.

6. Top with parsley and serve

Takes 30 minutes

Serves 4

Notes: My shortcut for making risotto is add it straight from the container - no separate pan and simmering. I’m sure this makes the risotto gods very angry.