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Risotto-Style Saffron Spaghettini

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Risotto-Style Saffron Spaghettini



12 oz package of Valicenti Saffron Spaghettini
1/2 c of butter
1 small onion, finely chopped
1 ½ c vegetable broth
1 tbsp grated parmesan
Salt & Pepper to taste
Pinch of saffron (optional)


Heat up butter and onion in a pan over medium-low heat until onion is tender and translucent.

Then, parboil spaghettini (only for about 30 seconds), and strain and fold into onion and butter.

Fold in broth one ladle full at a time and make sure it’s well-incorporated and mixed in with the pasta in between, creating a creamy, delicate sauce. Stir in parmesan cheese along with salt, pepper, and additional saffron, if desired.

Serve as a side dish, or with sautéed summer vegetables stirred in, and garnish with additional parmesan.

Serves 3.

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