Pasta With Carrots, Risotto-Style

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   1.

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

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   Reduce heat to low to keep stock hot.

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   2.

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   Melt 4 tablespoons of the butter in a medium heavy-bottomed pot over medium-high heat.

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   Add onions and cook, stirring with a wooden spoon, until they begin to brown, about 5 minutes.

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   Add uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about 5 minutes.

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   3.

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   Add 1 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.

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    Continue cooking and adding stock (you may have some stock left over) until pasta is tender but firm to the bite, 1015 minutes.

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    4.

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    Remove pot from heat and stir in the remaining 1 tablespoons butter and the parmigiano.

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    Season to taste with salt and pepper.

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    Transfer to a warm serving dish and garnish with parsley.

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    Serve with more freshly grated parmigiano, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.