I’ve seen risoni recipes popping up a bit lately and realised it was something I had never actually cooked with myself so decided it was time to get my hands on some and give it a go! I was pleasantly surprised, being pasta it was quick and easy to prepare and it also is a great base for a whole range of flavours as a standalone lunch or a great side dish with dinner. I have a feeling risoni will be a more regular feature in my kitchen from now on!
The best part is I was able to use basil from my balcony for the first time as I am just starting to establish my little balcony garden. Can’t wait to see what I can grow (and keep alive!).
Ingredients List
- 1 3/4 cups risoni
- Red onion
- 2 cloves garlic
- 1 cup baby spinach
- Large handful basil leaves
- 1/2 cup sundried tomatoes
- 1/4 cup pine nuts
- 100g feta
Steps
- Cook the risoni according to packet instructions
- Dice the onion and garlic and then cook in a frypan with some oil for 3-4 minutes. Add the spinach and torn basil and cook until wilted
- Drain the risoni and toss through the onion and spinach mixture
- Roughly chop the sundried tomatoes and feta and mix with the risoni
- Dry-roast the pine nuts in a pan until lightly golden and toss through the risoni mixture
- Enjoy!
Hearty and delicious, easy to throw together and full of flavour – pretty great if I do say so myself! It even reheats well so you can make a big batch and eat it for a few days afterwards!
Have you cooked with risoni? What’s your favourite way to use it?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Foodie
March 11, 2014 at 1:16 pm (11 years ago)Yum! I love risoni, looking forward to road testing this one. Your salads are quite inspiring!
Foodie recently posted…“Find Your Voice. Change Your Story.” ~ Australian Writers’ Centre
I Spy Plum Pie (admin)
March 11, 2014 at 2:09 pm (11 years ago)Oh thanks, that’s such a lovely thing to hear!
Ingrid
March 11, 2014 at 7:17 pm (11 years ago)This looks so good! Lucky I’ve already eaten dinner or I would go bananas;) Love dishes that re-heat well, so practical for lunches the next day xx
Ingrid recently posted…Featured: Sunday Brunch with Popbasic
I Spy Plum Pie (admin)
March 13, 2014 at 8:56 am (11 years ago)Thanks love! I agree – success as leftovers is hugely important!
Krystle
May 25, 2016 at 1:46 pm (9 years ago)Hi, gorgeous recipe. Just a suggestion- pour some of the marinade from the sundried tomato jar into the pasta mix. Enjoy 🙂