Broken Spaghetti Risotto

Name: Broken Spaghetti Risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 8 ounces uncooked spaghetti, broken into 1 inch pieces; 2 cloves garlic, minced; 1 ½ cups chicken broth; ½ 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

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 2

Author : Chef John

Ingredients

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1 tablespoon olive oil8 ounces uncooked spaghetti, broken into 1 inch pieces2 cloves garlic, minced1 ½ cups chicken broth½ teaspoon red pepper flakes, or to tastesalt to taste2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste1 tablespoon chopped fresh flat-leaf parsley

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Instructions

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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

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 4

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

Step 5

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