Broken Spaghetti Risotto

Broken Spaghetti Risotto

Chef John 21703

"This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor."


25 m servings 516 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 86.1g
  • 28%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1968 mg
  • 79%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
  2. Stir garlic into spaghetti pieces and cook for 30 seconds.
  3. Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
  4. Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
  5. Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.
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  1. 79 Ratings


OK, I could've totally ate this entire thing, lol...YES, IT'S THAT GOOD! Just be prepared...this took more time (and broth) than called for, which was no problem for me b/c I had the extra time,...

Oh Yes Chef John!! This was delicious!! You can find a product called Fideo in the Latin section, which is small packages (8 oz.) of broken spaghetti, if you don't want the mess of breaking spag...

Even though I have loved every single one of Chef John's recipes I have tried thus far, this one seemed too simple to be really "all that good" and the few negative reviews had me thinking I wou...

I've been making home-made type "Rice-A-Roni" dishes for years. It started out simple because I didn't have any when my kids asked for it. Using the box technique of browning the spaghetti & r...

Added peeled deveined shrimp at end (Last 3 minutes) I agree with an earlier reviewer that it took a little extra Chix. broth & cooking time then what recipe says! Will make again but will make...

This dish was simple, but not as tasty as I had hoped. It was bland, so I ended up adding mushrooms, bacon, and pesto. I did enjoy the nutty flavor that was achieved from toasting the noodles. I...

We liked it! Quick, easy and made with ingredients readily available.

Outstanding! I used 8 Oz. whole wheat spaghetti and 2 cans chix broth, and lots more garlic. We think that this could masquerade as wild rice!

I have made my won version of Rice a roni this way with broken Spaghetti adding rice to it when browning he spaghetti. I prefer to make it from scratch this way to control the amount of sodium t...