How to make Spaghetti Risotto -
This recipe is specially made to redeem those broken spaghetti sticks that couldn’t make it out of the pantry in one piece. For this one pot meal you don’t even need to cook the spaghetti beforehand - just toss everything in a pan and your meal is ready in less than 10 minutes.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spaghetti (स्पेघेटी), Olive oil (ऑलिव आइल)
Cuisine : Italian
Course : Noodles and Pastas
For more recipes related to Spaghetti Risotto checkout Peanut Sesame Spaghetti, Spaghetti With Pesto Chicken, Spaghetti Veg Bolognaise, Spaghetti Aglio Olio . You can also find more Noodles and Pastas recipes like Carrot Fettuccini tossed with Basil Pasta in Red Sauce - SK Khazana Chicken And Rice Noodle Stir Fry Cajun Chicken Fettucine With Tomato Salsa
Spaghetti Risotto Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Spaghetti Risotto Recipe
Spaghetti broken 1 cup
Olive oil 1 tablespoon
Garlic finely chopped 2 teaspoons
Red chilli flakes ½ teaspoon
Vegetable stock 3 cups
Salt to taste
Crushed black peppercorns to taste
Fresh parsley sprigs 3-4
Parmesan cheese grated 4 tablespoons
Method
Step 1
Heat olive oil in a non-stick pan. Add spaghetti and sauté till golden.
Step 2
Add garlic and chilli flakes, mix and sauté for ½ minute. Add vegetable stock, stir to mix and let the spaghetti cook.
Step 3
Add salt and crushed peppercorns and mix well. Cover and cook till the spaghetti is almost done.
Step 4
Finely chop 2-3 parsley sprigs and add to the pan alongwith 3 tablespoons cheese and mix well.
Step 5
Transfer risotto in a serving bowl. Finely chop remaining parsley and sprinkle on top alongwith remaining cheese and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
