Quick & Easy One Pot Pasta Supper: The Risotto Method Explained!

Quick & Easy One Pot Pasta Supper: The Risotto Method Explained! Glen And Friends Cooking
Welcome back to the kitchen, my friends! In today’s episode, join me as I share a quick and versatile pasta supper using ingredients I found on sale at the grocery store. I stumbled upon a display of fresh broccoli and discounted sausage, inspiring me to whip up a delicious meal. This isn’t just a recipe; it’s a method that allows for endless variations. Learn the secrets to the “risotto method” of making pasta and discover how to customize this dish with your favorite proteins and veggies. Plus, I’ll share a trick for creating a flavourful sauce that will make it seem like you spent hours in the kitchen. Let’s get cooking!

Ingredients:
30 mL (2 Tbsp) olive oil
3-4 spicy Italian sausages
1 onion, sliced
250 mL (1 cup) white wine
675 mL (2 ¾ cups) chicken broth, + or –
300g (10 oz) bowtie pasta
250 mL (1 cup) frozen peas
250 mL (1 cup) chopped broccoli
125 mL (½ cup) 35% cream
Grated Parmesan or Pecorino cheese to taste

Method:
Heat olive oil in a large, deep skillet over medium heat.
Fry sausage until browned all over then add onion and cook until golden.
Deglaze the pan with the wine, then add 3 cups of chicken broth and bring to a boil.
Add pasta; cover and cook over medium heat, stirring and adding remaining broth as liquid is absorbed; until pasta is cooked through and most of the broth is absorbed.
Stir in peas and broccoli and cook until broccoli is tender crisp.
Stir in cream, and grated cheese; cook and stir until the sauce comes together and thickens slightly.

“Quick & Easy Pasta Supper: The Risotto Method Explained!”
Discover the secrets behind turning simple ingredients into a mouthwatering pasta masterpiece using the risotto method!

“On Sale at the Grocery Store: Budget-Friendly Sausage & Broccoli Pasta!”
Join me in the kitchen as I transform discounted sausage and fresh broccoli into a flavorful pasta dish that’s easy on the wallet.

“Versatile Pasta Method: Endless Variations for a Nutritious Dinner!”
Unleash your creativity in the kitchen with this pasta method that allows you to customize your meal based on what’s in your pantry and at the store.

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L1S 0E9

Welcome Friends welcome back to the kitchen  welcome back to another episode of what was   on sale at the grocery store today um walked into  the grocery store and there was a big display bin   of broccoli I thought ah buy some broccoli don’t  know what I’ll do with it but it’s always good to  

Have some broccoli in the fridge and as I walked  around I was thinking about various things that   I could do with it and then they had sausage on  sale it had a 30% off sticker on it and so Julie  

And I every fall take a a whole hog shoulder cut  it up grind it up spice it make sausage and freeze   it for the winter we didn’t do that this year um  we were away and then we were away and then we  

Were away and it just it just didn’t happen so we  didn’t have any sausage in the freezer I thought   okay I’m going to buy that sausage I’ve got a  method that I can make a really quick pasta supper  

And so this is is a method and I’m going to we’ll  get to what makes this a method rather than a   recipe in a little bit so in this uh in this dish  pan that has a good fitting lid the lid is super  

Important I’m going to heat that up okay the oil  looks like it’s got a bit of Shimmer on it so I’ve   cut up the sausage made it into you know rough  little meatballs and we’re going to fry that and  

Brown them okay while these fry we’ll talk about  what makes this a method and all of the variations   uh a lot of people on the internet these days  call this the risoto method of making pasta

Um and that makes sense um I think at some point  maybe a couple years ago I did a recipe like this   or did probably exactly the same thing a couple  years ago uh cuz it’s something that I make often  

And probably use that term the risotto method  and what makes it work is the ratio between your   liquid component the stock the water the wine com  the combination and the weight of your pasta this  

Is one of the only recipes where I will actually  weigh something so I have 300 G of pasta I usually   use bow tie but today I’m using these little  shells cuz that’s what was in the cupboard and  

Then I have uh 750 Ms of liquid of chicken stock  roughly three American cups just a little bit over   three American cups then I’m going to add about a  cup of wine we’re going to De glaze the pan with  

The wine but half a cup of that liquid is going to  be driven off this amount of liquid that amount of   pasta you know it’s going to cook the pasta is  going to cook perfectly there’s going to be just  

Enough liquid left over at the end that we can put  in some cream to make a sauce a really nice sauce   that’s why it works you could use any protein this  could be chicken strips it could be little pieces  

Of beef it could be ground beef ground pork ground  chicken ground turkey could be different types of   sausages this could be any kind of protein and  then you get to your veg component I’m using   frozen peas and the broccoli um could just as  easily be frozen broccoli than fresh broccoli  

Could be corn could be uh edamami it could be any  vegetable that you like um to have in your pasta   spinach kale if you’re into kale put kale in you  could have some mushrooms in it and I know that  

There’s varying amounts of water content in all of  those different vegetables it’s not that different   that it’s going to make a huge difference as long  as you get the big amount right everything’s going   to work out and so you’ve got infinite variability  what do you see at the grocery store you can come  

Home you can whip this together really quickly  and put a nutritious dinner on the table and   it’ll look like you tried really hard but we know  you didn’t so um this is looking pretty good I’m  

Going to put in some chopped onion at this point  of course you could also throw in some garlic at   this point if you wanted garlic uh seasoning I  am counting on that sausage delivering all of  

The seasoning um I know this brand it’s a pretty  good brand lots of flavor in it and it will carry   the dish if you were dealing with a different  type of protein uh you would want to season it  

And this is the point where you would be adding  some seasoning and that could be anything anything   that tickles your fancy anything that you know  your family likes now it’s time to deal with the wine and I’m not trying to be factious I live  in Ontario this is Ontario Supermarket wine  

If you know Ontario you know what I’m talking  about it’s not topshelf wine this is a blended   Sanol Blanc I read the back it’s made from  wine sourced from around the world Blended   on Ontario and put in a bottle it’s not even  from a winery it’s just from a distributor  

But I know that it works in this dish it’s  inexpensive ticks that box it’s crisp it’s   got a nice acidity it’s pretty dry so it works  extremely well in this and those are the those   are the attributes you’re looking for in the  wine component if you don’t want to use wine  

You don’t want to cook with wine for whatever  reason it’s no problem um you could just use   an extra cup of chicken stock to deglaze the pan  and then dump in just a little bit maybe a couple  

Tablespoons of vinegar your favorite vinegar just  to bring some of that acidity um you could also   use use veru if you can get your hands on it uh  veru where we live is a little bit difficult to  

Get maybe a little bit expensive so I would  probably if I didn’t have wine I would just   be using a little extra chicken stock or water  in this in this step so scraped up the bottom  

Of the pan it looks good this has reduced  by about half and it’s time now to throw in pasta and the chicken stock okay so I’m reserving some  of the chicken stock here’s the Wild Card your  

Stove top your pot how tight fitting your lid  is what your settings are I mean all of these   things are variables in your house you got to  watch this the first couple times you make it  

You got to watch it you’ve got to see how quickly  the pasta Cooks Cooks based on your temperature   settings and how much liquid it uses so I’m going  to come back at about 10 minutes and bring this  

Up to a simmer I’m going to put the lid on I’m  going to come back in about 10 minutes I’m going   to look at it give it a stir and then probably  add a little bit more liquid that’s why people  

Have taken to calling this the risotto method  those little adjustments during cooking okay lid on okay oh that’s looking good so now  I’m going to put in the frozen peas and   the broccoli and we’re going to cook it for  maybe another 5 minutes frozen peas really  

Don’t need anything except to be warmed  through and I kind of like the broccoli   to have a little bit of crispness to it  I don’t want it to be mush so lid back on okay last step well almost the last step we’re  going to put a little bit of cream in here just  

To bring up some of the sauce and I’m using 35%  cream you could use half and half you could use   regular milk don’t have to if you don’t want to  at all so just stir that in and it will oh it’s  

Hot and it will immediately start to Sauce you’ve  got a lot of starch in here because we cooked the   pasta in the liquid in the pot so that’ll thicken  up really quickly this is the last step a little  

Bit of hard cheese over top I’m using pecorino  because I like pecorino and it’s always in the   fridge but it could be parmesan if par what  you like he friends um oo Fork spoon spoon I’m  

Going to go with a spoon you a spoon you want  make pasta spoon I see one right there at the   top oh I didn’t get I didn’t get a matching set  that’s okay look at all the right flavors some

Vegetables you going for comfort food today mhm I  really like that so it’s any protein any spicing   any vegetables really all you need to worry about  is your ratio of pasta to liquid and you can go  

A little on the on the liquid at the beginning  just come back at 5 minutes give it a stir add   a little more liquid if it needs it it’s really  simple it’s got a nice bite to it what have you  

Got in there for spicing this time um it’s  mostly just the just the sausage so that’s   the PC hot italian sausage they call bite to it  it’s nice yeah that’s pretty good I going eat the broccoli thanks for stopping by mhm see you again soon