PASTa WITH CARROTS, COOKED RISOTTO-STYLE

• 8 cups chicken stock
• 70 g butter
• 1 medium onion, peeled and chopped
• 500 g casarecce gemelli pasta (ideally you want a strong, small ) or 500 g fusilli (ideally you want a strong, small )
• pasta, that is not a hollow tube
• 8 medium carrots, peeled, trimmed and diced
• 12 cup of freshly grated parmesan cheese
• salt & freshly ground black pepper
• 1 leaf from 4 sprigs parsley, chopped

1. Bring the stock to the boil in a medium saucepan over high heat.
2. Reduce heat to low to keep the stock hot.
3. Melt all but about a tablespoon of the butter in a medium heavy-bottomed saucepan over medium-high heat.
4. Add the onions and cook, stirring with a wooden spoon, until they begin to brown - about five minutes.
5. Add the uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about five minutes.
6. Add one cup of the hot stock at a time to the pasta, stirring constantly.
7. Wait until almost all the stock has been absorbed before adding more.
8. Continue cooking and adding stock (you may have some stock left over) until the pasta is tender but firm to the bite, 10-15 minutes.
9. Remove the saucepan from the heat and stir in the remaining butter and the parmesan cheese.
10. Season to taste with salt and pepper.
11. Transfer to a warm serving dish and garnish with parsley.

chicken stock, butter, onion, pasta, carrots, parmesan cheese, salt, parsley

Taken from www.food.com/recipe/pasta-with-carrots-cooked-risotto-style-501218 (may not work)