Pasta Risotto?

Yes. There is such a thing. Probably more authentic if I had used Orzo instead of mini penne - so I guess I'll have to give it another try sometime.

In a nutshell, you cook the pasta like you would cook risotto - by adding stock and stirring away and adding more stock and more stirring and so on and so forth until the pasta is al dente (well, not so much with the stirring but you get the idea).

Curious? Have a look at my notes here.