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
- Bring the stock to the boil in a medium saucepan over high heat.
- Reduce heat to low to keep the stock hot.
- Melt all but about a tablespoon of the butter in a medium heavy-bottomed saucepan over medium-high heat.
- Add the onions and cook, stirring with a wooden spoon, until they begin to brown - about five minutes.
- Add the uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about five minutes.
- Add one cup of the hot stock at a time to the pasta, stirring constantly.
- Wait until almost all the stock has been absorbed before adding more.
- 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.
- Remove the saucepan from the heat and stir in the remaining butter and the parmesan cheese.
- Season to taste with salt and pepper.
- 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)