Cooking small pastas such as ditalini or orecchiette in place of arborio rice makes for a delicious, noodle-based take on the classic.
1 tablespoon unsalted butter
2 teaspoons minced garlic (about 3 cloves)
½ cup diced onion (about 1 small onion)
1 pound ditalini pasta
6 cups vegetable stock
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup shredded parmesan cheese, plus more for serving
½ cup baby arugula, optional
Heat butter over medium heat in a large skillet. Add garlic and onion and sauté until fragrant, about 3 minutes. Add ditalini pasta and one cup of vegetable stock. Continue adding stock, one cup at a time, stirring constantly, until pasta is cooked. Add grated parmesan, salt, and pepper and serve with additional grated parmesan and arugula.