Broken Spaghetti Risotto

8 ingredients
5 steps

Ingredients

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

Directions

  1. 1
    Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
  2. 2
    Stir garlic into spaghetti pieces and cook for 30 seconds.
  3. 3
    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.
  4. 4
    Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
  5. 5
    Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

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