Broken Spaghetti Risotto
A creative twist on risotto, made with broken spaghetti for a creamy, comforting dish!
Ingredients:
8 oz spaghetti broken into 1-2 inch pieces
2 tbsp olive oil
1 small onion finely chopped
2 garlic cloves minced
3 cups chicken or vegetable broth warm
1/2 cup dry white wine optional, use extra broth if omitted
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
Heat olive oil in a large skillet or saucepan over medium heat. Add the broken spaghetti and toast until golden brown, stirring frequently. Remove and set aside.
In the same pan, sauté the onion and garlic until softened and fragrant, about 2-3 minutes.
Stir in the toasted spaghetti, then add the wine if using and cook until mostly evaporated.
Gradually add warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat until the spaghetti is tender and creamy, about 12-15 minutes.
Remove from heat and stir in Parmesan cheese, butter, salt, and pepper. Adjust seasoning to taste.
Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
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