
Risotto-Style Saffron Spaghettini


Risotto-Style Saffron Spaghettini

Ingredients
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)
Method
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.
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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.
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Serve as a side dish, or with sautéed summer vegetables stirred in, and garnish with additional parmesan.
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Serves 3.