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Pasta With Carrots, Risotto-Style

A creamy risotto-style pasta with toasted pasta and carrots, finished with butter and Parmesan. This dish is quickly gobbled up and can be adapted with other root vegetables.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 8 cups chicken stock or substitute vegetable broth to make this meal vegetarian
  • 5 Tbsp. unsalted butter divided
  • 1 medium yellow onion peeled + finely chopped
  • 1 lb. gemelli uncooked (or substitute any short, twisty pasta – I used trotolle)
  • 8 medium carrots peeled, trimmed, + diced
  • 1/2 cup freshly grated parmigiano-reggiano plus extra for serving
  • kosher salt + freshly ground black pepper
  • Leaves from 4 sprigs parsley chopped

Method
 

  1. Bring chicken stock to a boil in a medium saucepan over high heat. Reduce heat to low to keep stock hot.
  2. Melt 4 Tbsp. of the butter in a medium heavy-bottomed pot over medium-high heat. Add onions, a good pinch of salt + pepper, and cook, stirring with a wooden spoon, until they begin to brown, about 5 minutes. Add uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about 5 minutes.
  3. 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. Continue cooking and adding stock (you may have some stock left over) until pasta is tender but firm to the bite, 10–15 minutes.
  4. Remove pot from heat and stir in the remaining 1 tbsp. butter and the parmigiano. Season to taste with salt and pepper. Transfer to a warm serving dish and garnish with parsley. Serve with more freshly grated parmigiano, if you like.