Pasta Risottata con Manzo e Asparagi (Risotto-Style Pasta with Beef & Asparagus)

Pasta Risottata con Manzo e Asparagi (Risotto-Style Pasta with Beef & Asparagus) ingredients

• 12 oz short pasta
• 1 lb beef sirloin or tenderloin
• 1 bunch asparagus spears
• 2 medium shallots
• 2 garlic cloves
• 0.5 cup dry white wine
• 5-6 cups beef broth
• 0.5 cup Parmigiano-Reggiano cheese
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley

How to make Pasta Risottata con Manzo e Asparagi (Risotto-Style Pasta with Beef & Asparagus)

1. Pat the finely diced beef dry with paper towels and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned beef and sear quickly for 2-3 minutes until browned on all sides. Remove the beef from the skillet and set aside.
3. Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the skillet. Add the 2 minced shallots and cook for 3-4 minutes until softened and translucent.
4. Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant. Add the 12 oz of short pasta to the skillet and toast it for 2-3 minutes, stirring constantly, until it smells slightly nutty.
5. Pour in 0.5 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine absorb completely, about 2-3 minutes.
6. Begin adding the warm beef broth, 1 cup at a time, stirring frequently. Allow each addition of broth to be almost completely absorbed by the pasta before adding the next. This process mimics risotto cooking and ensures a creamy texture.
7. After about 10-12 minutes, when the pasta is almost al dente, stir in the 1 lb of 1-inch asparagus pieces and the seared beef. Continue adding broth and stirring for another 5-7 minutes, until the pasta is al dente and the asparagus is tender-crisp.
8. Remove the skillet from the heat. Stir in 2 tablespoons of unsalted butter and 0.5 cup of grated Parmigiano-Reggiano cheese. Stir vigorously for 1-2 minutes until the butter and cheese melt, creating a creamy, emulsified sauce. If the pasta seems too dry, add a splash more warm broth.
9. Taste and adjust seasoning with salt and pepper as needed. Serve immediately in warm bowls, garnished with fresh chopped parsley and additional grated Parmigiano-Reggiano cheese.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.