Wild Mushroom Broken Spaghetti Risotto with Arugula

Name: Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dried mixed wild mushrooms or porcini mushrooms; 1 quart chicken stock; 2 cups water; 3 tablespoons extra-virgin olive oil, plus a drizzle; 1 medium onion, finely chopped; 2 large cloves garlic, grated or finely chopped; Salt and freshly ground black pepper; 1 pound spaghetti, broken into small pieces; 1/2 cup dry white wine; 3/4 cup hazelnuts; 2 tablespoons butter; 3/4 cup Parmigiano-Reggiano, a few handfuls; 4 cups arugula; 1/2 lemon, juiced

Servings: persons

1 package dried mixed wild mushrooms or porcini mushrooms
1 quart chicken stock
2 cups water
3 tablespoons extra-virgin olive oil, plus a drizzle
1 medium onion, finely chopped
2 large cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
1 pound spaghetti, broken into small pieces
1/2 cup dry white wine
3/4 cup hazelnuts
2 tablespoons butter
3/4 cup Parmigiano-Reggiano, a few handfuls
4 cups arugula
1/2 lemon, juiced

1
Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
2
Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat.
3
Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes.
4
Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes.
5
Stir in wine and let it cook away, 1 minute.
6
Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches.
7
Evaporate almost all of the liquid before each addition of stock.
8
Pasta will cook up quicker then rice.
9
Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock.
10
When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
11
While the pasta cooks, toast hazelnuts in a skillet until fragrant.
12
Peel nuts by rubbing the skins off in a clean kitchen towel.
13
When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
14
Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
15
Serve risotto in shallow bowls topped with greens and nuts.
16
NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package dried mixed wild mushrooms or porcini mushrooms, 1 quart chicken stock, 2 cups water, 3 tablespoons extra-virgin olive oil, plus a drizzle, and more.

Yes, Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions