PASTa WITH CARROTS, COOKED RISOTTO-STYLE

1. 1

   Bring the stock to the boil in a medium saucepan over high heat.

2. 2

   Reduce heat to low to keep the stock hot.

3. 3

   Melt all but about a tablespoon of the butter in a medium heavy-bottomed saucepan over medium-high heat.

4. 4

   Add the onions and cook, stirring with a wooden spoon, until they begin to brown - about five minutes.

5. 5

   Add the uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about five minutes.

6. 6

   Add one cup of the hot stock at a time to the pasta, stirring constantly.

7. 7

   Wait until almost all the stock has been absorbed before adding more.

8. 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. 9

   Remove the saucepan from the heat and stir in the remaining butter and the parmesan cheese.

10. 10

    Season to taste with salt and pepper.

11. 11

    Transfer to a warm serving dish and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.