Recipe and image from Taste​

Sweet leek risoni with roasted tomatoes and oregano

•
•
• This risoni has bursts of garlic and rich, juicy tomato in every mouthful.250g mini roma tomatoes

• Olive oil spray

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• 1 leek, trimmed, thinly sliced

• 500g dried risoni pasta

• 1.5l (6 cups) boiling water

• 3 tsp Massel chicken style stock powder

• 1/3 cup fresh oregano leaves

• 20g (1/4 cup) finely grated parmesan

• Shaved parmesan, to serve

• Fresh oregano leaves, extra, to serve

• Select all ingredients
• Method
• RECIPE NOTES

Looking for a rapid-fire way to make risotto? Use risoni instead.


• Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomatoes on prepared tray. Spray with oil and season with salt and pepper. Bake tomatoes for 15 minutes or until softened slightly.

• Step 2

Meanwhile, heat oil in a large heavy-based saucepan over medium-low heat. Sauté garlic and leek, stirring, for 2 minutes or until leek is soft. Add risoni. Stir to coat. Add 125ml (1/2 cup) of water to risoni mixture and stir with a wooden spoon until liquid is absorbed. Stir in stock powder. Add remaining water, 125ml (1/2 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more water. Cook for 10-12 minutes or until risoni is al dente.

• Step 3

Stir in oregano, parmesan, tomatoes and any pan juices. Season with salt and pepper. Divide risoni mixture among serving bowls. Top with shaved parmesan and extra oregano.

 

[Veggiepatch]

Tried to make Alborio rice based risotto a few times but never seem to get it right, unlike long grain, jasmine or basmati rice which I can make to perfection.

 

[Luckyus]

View attachment 37477
Recipe and image from Taste​

Sweet leek risoni with roasted tomatoes and oregano

•
•
• This risoni has bursts of garlic and rich, juicy tomato in every mouthful.250g mini roma tomatoes

• Olive oil spray

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• 1 leek, trimmed, thinly sliced

• 500g dried risoni pasta

• 1.5l (6 cups) boiling water

• 3 tsp Massel chicken style stock powder

• 1/3 cup fresh oregano leaves

• 20g (1/4 cup) finely grated parmesan

• Shaved parmesan, to serve

• Fresh oregano leaves, extra, to serve

• Select all ingredients
• Method
• RECIPE NOTES

Looking for a rapid-fire way to make risotto? Use risoni instead.


• Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomatoes on prepared tray. Spray with oil and season with salt and pepper. Bake tomatoes for 15 minutes or until softened slightly.

• Step 2

Meanwhile, heat oil in a large heavy-based saucepan over medium-low heat. Sauté garlic and leek, stirring, for 2 minutes or until leek is soft. Add risoni. Stir to coat. Add 125ml (1/2 cup) of water to risoni mixture and stir with a wooden spoon until liquid is absorbed. Stir in stock powder. Add remaining water, 125ml (1/2 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more water. Cook for 10-12 minutes or until risoni is al dente.

• Step 3

Stir in oregano, parmesan, tomatoes and any pan juices. Season with salt and pepper. Divide risoni mixture among serving bowls. Top with shaved parmesan and extra oregano.

Looks rather tasty may give this a go, thanks at @Babybird.

 

[Littleboy8]

Tried to make Alborio rice based risotto a few times but never seem to get it right, unlike long grain, jasmine or basmati rice which I can make to perfection.

Probably cos you were using “Alborio”rice and not arborio” rice.

 

[Babybird]

Looks rather tasty may give this a go, thanks at @Babybird.

You are welcome

 

[Veggiepatch]

You are correct! My bad. I'll plead lack of sleep! Guilty on all accounts including the more serious charge of blatant stupidity.

 

[Littleboy8]

You are correct! My bad. I'll plead lack of sleep! Guilty on all accounts including the more serious charge of blatant stupidity.

 

[Suziez]

View attachment 37477
Recipe and image from Taste​

Sweet leek risoni with roasted tomatoes and oregano

•
•
• This risoni has bursts of garlic and rich, juicy tomato in every mouthful.250g mini roma tomatoes

• Olive oil spray

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• 1 leek, trimmed, thinly sliced

• 500g dried risoni pasta

• 1.5l (6 cups) boiling water

• 3 tsp Massel chicken style stock powder

• 1/3 cup fresh oregano leaves

• 20g (1/4 cup) finely grated parmesan

• Shaved parmesan, to serve

• Fresh oregano leaves, extra, to serve

• Select all ingredients
• Method
• RECIPE NOTES

Looking for a rapid-fire way to make risotto? Use risoni instead.


• Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomatoes on prepared tray. Spray with oil and season with salt and pepper. Bake tomatoes for 15 minutes or until softened slightly.

• Step 2

Meanwhile, heat oil in a large heavy-based saucepan over medium-low heat. Sauté garlic and leek, stirring, for 2 minutes or until leek is soft. Add risoni. Stir to coat. Add 125ml (1/2 cup) of water to risoni mixture and stir with a wooden spoon until liquid is absorbed. Stir in stock powder. Add remaining water, 125ml (1/2 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more water. Cook for 10-12 minutes or until risoni is al dente.

• Step 3

Stir in oregano, parmesan, tomatoes and any pan juices. Season with salt and pepper. Divide risoni mixture among serving bowls. Top with shaved parmesan and extra oregano.

Thank you, Babybird! Sounds wonderful.

 

[Babybird]

Thank you, Babybird! Sounds wonderful.

Most welcome

May the Christmas season fill your home with joy, your heart with love, and your life with laughter.