Macaroni pasta risotto with peas, zucchini, and garlic herb cheese

Name: Macaroni pasta risotto with peas, zucchini, and garlic herb cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 7 oz coquillettes (small pasta); ⅔ cup garlic and herb cream cheese; ⅓ cup white wine; 1 yellow onion; 2 cups zucchini, diced or sliced; ¾ cup peas, fresh or frozen; 1 vegetable stock cube; 2½ cups hot water; 1 drizzle of olive oil

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Main Dish

Very Easy

30 min

388 Kcal

In the family of nostalgic comfort foods, we present this coquillettes risotto! Don't bother with a plate. Instead, grab a big spoon and eat straight from the pot ;-) A comforting recipe par excellence. We owe a huge thanks to our friend Kiko for introducing us to this wonderful dish, which we decided to call “Kikotto”! If you’d like to try it too, head to the detailed steps below ↓ ↓

Ingredients

7 oz coquillettes (small pasta)
⅔ cup garlic and herb cream cheese
⅓ cup white wine
1 yellow onion
2 cups zucchini, diced or sliced
¾ cup peas, fresh or frozen
1 vegetable stock cube
2½ cups hot water
1 drizzle of olive oil

Materials

bowl, skillet, spoon

Preparation

Preparation10 min

Cook time20 min

Mix the broth cube and hot water in a bowl. Set aside.
Peel and slice a yellow onion. Sauté it in a skillet with a drizzle of olive oil for about 5 minutes (until the pieces become translucent).
Add the macaroni and sauté everything for 2 - 3 minutes.
Deglaze with the white wine and mix.
Add the peas, the zucchini cut into pieces, and mix. Sauté for 2 - 3 minutes.
Over medium heat, add a ladleful of vegetable broth and stir the mixture. As with a classic risotto, wait for the broth to be absorbed before adding another ladleful.
Stir regularly and repeat until all the broth has been used (about 15 - 20 minutes).
Cut the cream cheese into pieces and stir it into the coquillettes risotto.
The mixture should be creamy, the pasta tender, and the zucchini and peas slightly crunchy.
Enjoy your meal!!