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Main Ingredients | Spaghetti, Olive oil |
Cuisine | Italian |
Course | Noodles and Pastas |
Prep Time | 0-5 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Spaghetti Risotto
- 1 cup Spaghetti broken
- 1 tablespoon Olive oil
- 2 teaspoons Garlic finely chopped
- ½ teaspoon Red chilli flakes
- 3 cups Vegetable stock
- to taste Salt
- to taste Crushed black peppercorns
- 3-4 Fresh parsley sprigs
- 4 tablespoons Parmesan cheese grated
Method
- Heat olive oil in a non-stick pan. Add spaghetti and sauté till golden.
- Add garlic and chilli flakes, mix and sauté for ½ minute. Add vegetable stock, stir to mix and let the spaghetti cook.
- Add salt and crushed peppercorns and mix well. Cover and cook till the spaghetti is almost done.
- Finely chop 2-3 parsley sprigs and add to the pan alongwith 3 tablespoons cheese and mix well.
- Transfer risotto in a serving bowl. Finely chop remaining parsley and sprinkle on top alongwith remaining cheese and serve hot.
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