CREAMY ONE POT RISONI
The perfect winter weeknight meal! This creamy one pot risoni features plenty of veggies, is super easy to make and light on dishes.
This dinner definitely falls into the comfort food category, but it’s loaded up with enough veggies to be nutritious too!
We start by sautéing bacon, leek, garlic and rosemary together until the leek is tender. Add a splash of white wine, followed by chicken stock.
Stir in the dried pasta and simmer until deliciously creamy. Peas, salty feta and flavoursome parmesan add the finishing touches.
A big handful of rocket is all that’s needed for a simple side salad. Grab a fork and dig in!
CREAMY ONE POT RISONI
The perfect weeknight winter meal! This creamy one pot risoni features plenty of veggies, is super easy to make and light on dishes.
Ingredients
RISONI
- 250 g bacon (8.8oz)
- 1 leek
- 3 cloves garlic
- 2 Tbsp butter
- 1 tsp dried rosemary
- 1/4 cup white wine (60ml) (optional)
- 2 1/2 cups boiling water (625ml)
- 2 tsp chicken stock powder
- 300 g dried risoni/orzo pasta (10.6oz)
- 1 cup frozen peas (160g)
- 100 g feta cheese (3.5oz)
- 3/4 cup grated parmesan (68g)
TO SERVE
- 80 g baby or Mediterranean rocket (2.8oz)
- 4 tsp olive oil
Instructions
MAKE RISONI
Roughly dice bacon. Trim ends off the leek, cut the leek in half vertically and wash well. Thinly slice into half rounds. Crush garlic.
Melt butter in a large high-sided frying pan on medium-high. Add bacon, leek, garlic and rosemary and sauté for about 5 minutes, until leek is tender.
Add white wine (if using) and cook for 30 seconds, until most of the wine has evaporated. Stir in boiling water and stock powder. Bring to a rapid simmer, then stir in risoni. Cook for 15 minutes, stirring frequently, until risoni is tender. Stir in peas when there is roughly 5 minutes left to cook. If liquid evaporates too rapidly add more water as required. The final mixture should be nice and creamy.
Crumble feta cheese over the top and add most of the parmesan. Stir to combine, then season to taste with salt and pepper.
SERVE
Divide risoni between warmed serving plates or bowls. Sprinkle with remaining parmesan and add a generous handful of rocket on the side. Drizzle rocket with olive oil. Parsley and cracked pepper make a nice garnish, if you have some on hand.
Recipe Notes
WINE MATCH: An un-oaked Chardonnay.
GLUTEN-FREE OPTION: Make sure bacon and stock powder are gluten-free. Swap risoni for a small gluten-free pasta (cooking time may vary a little, so keep an eye on it).
INGREDIENT SWAPS / NOTES: Bacon could be swapped for chorizo or smoked chicken. You could use macaroni or any other small pasta in place of the risoni/orzo.
STORING AND REHEATING: Store individual portions in the refrigerator and reheat in the microwave. Add rocket just before serving.
