Pasta with Carrots Risotto Style
Ingredients
- 8 cups Chicken Stock
- 5 tbsp. butter
- 1 medium yellow onion, peeled and chopped
- 1 lb. gemelli (uncooked)
- 8 medium carrots, peeled, trimmed, and diced
- 1⁄2 cup freshly grated parmigiano-reggiano
- Salt and freshly ground black pepper
- Leaves from 4 sprigs parsley, chopped
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