30-minute Risotto-Style Beetroot Pasta

Categories: 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

1. Bring broth to a boil in a medium saucepan, then turn heat to low to keep the broth hot.
2. In a large nonstick skillet, melt 2 Tbsp. butter over medium-high heat. Add the chopped onion and cook until it starts to brown.
3. Add the diced beet and pasta to the skillet and cook while stirring until the pasta starts to look toasty (about 5 minutes).
4. 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.
5. Remove skillet from heat and stir in remaining 1 Tbsp. of butter, chopped parsley, garlic powder and parmesan cheese. Salt and pepper to taste.

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