For an even deeper flavor, consider toasting the spaghetti in a dry pan before adding the olive oil. Vegetable broth can be substituted for chicken broth for a vegetarian option. Don't overcrowd the pan when toasting the spaghetti; work in batches if necessary to ensure even browning. Adjust the amount of red pepper flakes to your preferred level of spiciness. Serve with a drizzle of high-quality olive oil and an extra sprinkle of Parmigiano-Reggiano for an elegant touch.
Broken Spaghetti Risotto
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS576
Deconstruct the ordinary with this innovative 'risotto' where toasted, broken spaghetti pieces stand in for rice. Achieve a delightful nutty flavor and captivating golden-brown hue, all while embracing the ease of pasta.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate86 g
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Cholesterol9 mg
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Fiber4 g
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Protein18 g
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Saturated Fat2 g
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Sodium2121 mg
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Sugar4 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a saucepan, heat olive oil over medium heat. Add the broken spaghetti and toast, stirring constantly, until it turns a beautiful golden brown. (3-5 minutes)
02 Step
Recipe View Stir in the minced garlic and cook until fragrant. (about 30 seconds)
03 Step
Recipe View Pour in 1/2 cup of chicken broth and increase the heat to medium-high. Stir continuously until all the liquid is absorbed. (2-3 minutes). Repeat this process, adding broth in 1/2 cup increments, until all the stock is absorbed and the noodles reach your desired tenderness. (about 10 minutes)
04 Step
Recipe View Reduce heat to low. Season with red pepper flakes and salt to your liking. Remove from heat.
05 Step
Recipe View Stir in the freshly grated Parmigiano-Reggiano cheese and chopped parsley. Serve immediately.
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Sterling Mosciski
May 27, 2025I was skeptical about this, but it was amazing! The toasting of the spaghetti really makes a difference.
Lillian Corwin
Nov 6, 2024I added some white wine along with the broth for extra flavor. It was fantastic!
Ashlee Rowe
Jan 16, 2024So easy and delicious! A great weeknight meal.
Gilbert Towne
Nov 4, 2023I didn't have Parmigiano-Reggiano, so I used Pecorino Romano instead. It was still delicious!
Norris Huels
Jan 22, 2023My kids loved this, and they're usually picky eaters!
Kallie Heidenreich
Jan 2, 2023This is my new go-to recipe when I'm short on time but want something satisfying.