Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

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My risotto always ends up crunchy no matter how long I cook it. Having given up on making a good risotto but still wishing I could, I was excited to try this recipe. I halved the recipe and used a mixture of porcini and shiitake mushrooms to flavor the stock. It turned out fantastic! The Parmigiano-Reggiano just took it to another level...don't substitute the stuff out of the green can! I used pine nuts instead of hazelnuts as that was what I had on hand, and left the salad to the side as I don't think I'd like greens on top of my "pasta". I think this would be a great side dish to chicken marsala! Barilla now sells cut spaghetti, which is perfect for this recipe and you won't make a mess in your kitchen breaking up regular spaghetti.

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Absolutely a go-to recipe. Used red wine as didn't have white wine, pine nuts as couldn't find hazelnuts, fresh baby bellas instead of dried mix, and baby spinach instead of arugula. Made a mess breaking the spaghetti up, will be using orzo next time or breaking the spaghetti in a zip-top bag. Red wine gave the dish a darker color in keeping with the mushroom color. Two for dinner and NO LEFTOVERS. Yum-O!

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This recipe is fantastic! I added more garlic and used homeade chicken stock which makes all the difference. I only broke the noodles in half. The dish had so much flavor and was very creamy. Awesome!

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overall i thought it was ok but if i make it again i think i'll change it up a little. i like one of the other reviewers ideas on using maybe orzo or some other smaller type pasta, i think i'll try that. the spaghetti definitely made somewhat of a mess when i was breaking it up and not that i don't usually make a mess while cooking but there was spaghetti all over the stove-top afterward! i couldn't find hazelnuts at my store so i just used macadamias to toast, worked well i thought. i liked the flavor that the dried mushrooms added to the stock but i didn't like the taste of them after they were re-constituted so i think next time i'll add some regular sauteed mushrooms to the dish instead. i'm not a big fan of arugula so i actually skipped that whole part and just made the risotto as a side to some simply-made chicken which i thought was a nice compliment.

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Very good. Next time however, I will use orzo pasta or rice, just my preference.

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I thought this recipe was great. I broke the spaghetti in a large ziploc bag to avoid the mess. I will make this one again.

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I didn't see the show, just found this by searching -- it's good, with lots of flavor, but what is with the "broken" spaghetti? Not only did it hurt my hands to break it up, but it flew all over the kitchen during prep and cooking. I must be doing something wrong, but I scanned the comments and looked for a video and couldn't figure out what. It seems to me that the extra cooking time required for risotto is made up in all the pasta-breaking -- or like some have suggested, orzo would be a simpler/faster substitute.

Otherwise though, the flavors were good -- earthy mushrooms, nice nutty crunch from the hazelnuts and zip from lemon in the arugula. I liked the contrasting textures and the richness of the cheese (skip the butter if you must, but the cheese makes a huge difference in this dish. Very good. Next time -- with orzo!

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Very good dish! I will make this again.

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This recipe was wonderful, only thing was that it took a whole lot longer than 30 minutes, in fact it took me an hour! I couldn't find Arugula at a regular grocery store so I used cilantro instead and it was just as good. Great job Rachel! My husband loved it and thats saying something he is rather hard to please with food.

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Almost as good as Risotto, but in half the time!! Just double the wine, double the mushrooms and double the cheese and you're good to go =