Saffron Spaghetti Cooked Risotto-style
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
453 kcal
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Course
Main Course
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Cuisine
Italian
Saffron Spaghetti Cooked Risotto-style
Description
Saffron Spaghetti Cooked Risotto-style begins by preparing a vegetable broth with aromatic vegetables and simmering it to develop flavor. Spaghetti is dipped in boiling salted water for just 2 minutes so it becomes flexible but still undercooked. Meanwhile, finely chopped onions are sautéed in butter and olive oil until translucent. The drained pasta is then added to the onions, stirred to absorb flavors, and cooked in ladles of simmering saffron-infused broth.
The technique mimics risotto, gradually cooking the spaghetti in flavorful broth instead of boiling fully in water. This results in a pasta dish with a tender texture and a subtle saffron flavor balanced by the richness of sautéed onions. Freshly ground black pepper and grated parmigiano reggiano provide seasoning and umami depth.
Serve the saffron spaghetti warm, garnished with extra cheese if desired. Its creamy consistency and delicate flavor make it suitable as a main dish or a refined side plate alongside lighter proteins or vegetables.
Ingredients
- 350 g spaghetti ¾ pound
- ½ liter vegetable broth 2 cups
- ½ teaspoon saffron threads or 1 sachet of saffron
- 30 g unsalted butter ¼ stick
- 2 tablespoon olive oil extra virgin
- 1 onion small, finely chopped
- black pepper freshly ground
- 50 g parmigiano reggiano ~½ cup, grated + more to serve
Instructions
- first prepare a vegetable broth with carrots, onions, celery, potatoes and various flavorings. You can also prepare the broth 1 or 2 days in advance and store it in the refrigerator. When it's ready, put the broth on low heat and let it simmer while you wait to use it.
- Then chop the onion finely and set aside.
- Bring plenty of water to a boil to cook the pasta and add salt. Dip the spaghetti without breaking them up. Cook them for 2 minutes, no more! The spaghetti should be soft enough to bend, but still uncooked.
- Meanwhile, in a large pan sauté the onion in extra virgin olive oil and butter over low heat for a couple of minutes.
- When the onion is translucent, drain the still uncooked spaghetti and put them in the pan with the onion. Stir and allow the spaghetti to take on flavor.
- Then turn the heat up to medium and add a ladle of broth.
- Cook the spaghetti in the broth over medium heat for 5 minutes.
- Taste the pasta often to figure out the degree of cooking! This is the hardest part. Be careful not to overcook the pasta. Better to add the broth a little at a time and taste.
- When it's about 2 minutes to the end of cooking time, dissolve the saffron in some of the broth, about ¼ cup.
- Add the saffron and stir. Raise the heat to high and finish cooking.
- Turn off the heat. Add grated Parmigiano cheese and plenty of freshly ground black pepper and stir.
- Saffron spaghetti cooked risotto-style are ready. Serve them immediately hot and creamy with an additional sprinkling of Parmigiano and freshly ground black pepper. Buon appetito!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 453kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 9mg | 3% |
| Sodium | 703mg | 29% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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