30-minute Risotto-Style Beetroot Pasta
(from Lucianolinda’s recipe box)
Source: Arkanasas Demoncrat Gazette - Susan Ardis'
Serves 4 peopleCategories: pasta
Ingredients
- 4 cups chicken or vegetable broth
- 3 Tbsp. butter, divided use
- 1/2 medium onion, chopped
- 2 medium beets, small dice
- 1/2 ob. short spiral pasta, uncooked
- 2 sprigs parsley, chopped
- 1 tsp. garlic powder
- 2 Tbsp. grated parmesan cheese
- Salt and pepper
Directions
- Bring broth to a boil in a medium saucepan, then turn heat to low to keep the broth hot.
- In a large nonstick skillet, melt 2 Tbsp. butter over medium-high heat. Add the chopped onion and cook until it starts to brown.
- Add the diced beet and pasta to the skillet and cook while stirring until the pasta starts to look toasty (about 5 minutes).
- Add 1 cup of the hot broth to the pasta mixture and stir constantly. Wait until almost all of the broth is absorbed before adding more broth, one cup at a time. Cook until pasta is tender but still firm (10 to 15 minutes). There might be some leftover broth.
- Remove skillet from heat and stir in remaining 1 Tbsp. of butter, chopped parsley, garlic powder and parmesan cheese. Salt and pepper to taste.