Linguine Risotto - Olive Branch Oil & Spice

Linguine "Risotto" with Sundried Tomatoes

Apr 14, 2024

This is one pot pasta is surprisingly creamy by cooking it in the style of risotto instead of adding cream.


  • 1 yellow onion, diced

  • 2 cloves garlic, grated

  • 1/2 cup white wine

  • 2 tablespoons Mission Trail Olive Oil

  • 1/2 cup parmesan cheese, grated

  • 1/2 cup sun-dried tomatoes, sliced

  • 1 tablespoon butter

  • 1 lemon

  • 1/4 cup parsley, chopped

  • 1 teaspoon red pepper flakes

  • 1 pound linguine

  • 4 cups chicken or vegetable stock


  1. Heat oil and butter in a pot over medium heat. Add the onions, salt, pepper and red pepper flakes and saute until the onions are slightly softened, about 3 minutes.
  2. Add garlic and linguine, mix the linguine around so it is coated with oil (the best you can)

  3. Add the wine, when reduced add ½ cup stock

  4. Continue to stir and add stock ½ cup at a time until linguine is cooked through, about 25 minutes

  5. Add sun dried tomatoes, juice of half a lemon and parmesan.

  6. Top with parsley

Takes 30 minutes

Serves 4

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