Wild Mushroom Broken Spaghetti Risotto with Arugula

Name: Wild Mushroom Broken Spaghetti Risotto with Arugula & Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons EVOO (extra-virgin olive oil), plus a drizzle; 1 medium onion, finely chopped; 2 large garlic cloves, grated or finely chopped; Salt and pepper; 1 (1-ounce) package dried mixed wild mushrooms or porcini mushrooms; 1 quart chicken stock; 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 cheese, a few handfuls; 4 cups arugula; 1/2 lemon, juiced

Servings: persons

3 tablespoons EVOO (extra-virgin olive oil), plus a drizzle
1 medium onion, finely chopped
2 large garlic cloves, grated or finely chopped
Salt and pepper
1 (1-ounce) package dried mixed wild mushrooms or porcini mushrooms
1 quart chicken stock
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 cheese, a few handfuls
4 cups arugula
1/2 lemon, juiced

1
Heat a medium saute pan or risotto pan with the 3 tablespoons of EVOO over medium to medium-high heat.
2
Add the onions and garlic to the pan, season with salt and pepper to taste, and saute until tender, 4 to 5 minutes.
3
Place the mushrooms, stock, and 2 cups water in a sauce pot and heat.
4
Keep warm on low.
5
Add the pasta to the saute pan and toast until it is deeply golden in color and very nutty in fragrance, 6 to 7 minutes.
6
Stir in the wine and let it cook away for 1 minute.
7
Ladle in warm stock every few minutes, stirring for a good minute with each addition of stock to develop starches.
8
Evaporate almost all of the liquid before each addition of stock.
9
The pasta will cook up more quickly than rice, so start tasting after 8 or 9 minutes of cooking time once you begin to add stock.
10
When you are down to the last cup of liquids, remove the mushrooms, chop, and add to the pasta.
11
While the pasta cooks, toast the hazelnuts on medium-low heat in a dry skillet until fragrant, 3 to 5 minutes.
12
Peel the nuts by rubbing the skins off in a clean kitchen towel.
13
When the pasta is cooked to al dente, add the butter and cheese to the pan, then stir.
14
Dress the arugula with lemon juice, a drizzle of EVOO, and salt and pepper to taste.
15
Serve the pasta in shallow bowls topped with arugula and hazelnuts.

268

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 13 ingredients. The key ingredients include: 3 tablespoons EVOO (extra-virgin olive oil), plus a drizzle, 1 medium onion, finely chopped, 2 large garlic cloves, grated or finely chopped, Salt and pepper, and more.

Yes, Wild Mushroom Broken Spaghetti Risotto with Arugula & 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 & Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions