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!).
- 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
- 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
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?