Broken Spaghetti Risotto

This unique noodle risotto dish is made in the risotto style: toasting the pasta to a delicious nut-brown and adding flavorful broth in increments.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 518 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh flat-leaf parsley
• 8 ounces uncooked spaghetti, broken into 1 inch pieces
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
• 1.5 cups chicken broth, divided
• 0.5 teaspoon red pepper flakes, or to taste

Recipe Instructions

Step 1

Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.

Step 2

Stir garlic into spaghetti pieces and cook for 30 seconds.

Step 3

Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

Step 4

Pour in 1/2 cup broth and increase heat to medium-high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.

Step 5

Reduce heat to low. Season spaghetti with red pepper flakes and salt to taste. Remove from heat.