Ingredients for Pasta With Carrots Risotto Style
- Chicken Stock
- 5 tablespoons (5/8 stick) butter
- Onion
- 8 ounces gemelli pasta (or penne)
- 1 cup chopped carrots
- Parmigiano Reggiano Cheese
- Salt & Freshly Ground Black Pepper
- Fresh parsley, for garnish
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How to Make Pasta With Carrots Risotto Style
- Bring 6 cups of vegetable or chicken stock to a boil in a medium saucepan. Reduce heat to low and keep warm.
- Melt 4 tablespoons (1/2 stick) of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add 1 medium yellow onion, chopped, and cook, stirring frequently, until softened and lightly browned, about 5 minutes.
- Add 8 ounces of gemelli pasta (or penne) and 1 cup of chopped carrots. Cook, stirring constantly, until the pasta is lightly toasted, about 5 minutes.
- Begin adding the hot stock, 1 cup at a time, to the pasta and carrots, stirring continuously until almost all the liquid is absorbed before adding more.
- Continue cooking and adding stock until the pasta is tender but still has a slight bite, about 10-15 minutes. Stir frequently to prevent sticking.
- Remove from heat and stir in 1 tablespoon of butter and 1/2 cup of grated Parmesan cheese.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer to a warm serving bowl and garnish with fresh parsley.
- Serve immediately with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
71g
Fat
64g
Carbs
41g
