Mediterranean Risoni (Orzo)
Servings: 4
Calories: 555kcal
A delicious vegetarian, family-friendly meal, packed with the flavours of sunny Southern Europe, this Mediterranean Risoni (Orzo) recipe is ideal for using up leftover veggies in the fridge, as it is so customisable. It's the perfect nourishing family meal for busy weeknights and can be on the table in under 30 minutes.
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
- 2 zucchini (courgettes), finely sliced
- 1 red capsicum (bell pepper), finely sliced
- 300 g risoni (orzo)
- 1 tbsp tomato paste
- 500 ml chicken or vegetable stock
- 400 g canned crushed tomatoes
- 80 g pitted kalamata olives, roughly sliced
- 1 tsp dried oregano
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste to taste
- 150 g cherry tomatoes
- 45 g baby spinach leaves
- 75 g crumbled feta, to serve
Instructions
- Cook the onion and garlic – Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until softened.
- Add the zucchini and capsicum – Add the zucchini and capsicum and cook, stirring, for 2–3 minutes or until softened.
- Add the risoni – Stir through the risoni and tomato paste.
- Build the sauce – Add the chicken stock, crushed tomatoes, sliced olives and oregano. Bring to a simmer.
- Simmer – Reduce the heat to medium–low so that it is bubbling gently. Cook, stirring regularly, uncovered, for 10–12 minutes or until the risoni is cooked through (see note 1 below for tips).
- Add the tomatoes and spinach – Season with salt and pepper to taste. Stir through the cherry tomatoes and spinach leaves. Cover and allow to sit for 2–3 minutes before serving (see note 2).
- Serve – Top with crumbled feta cheese and serve.
Notes
Note 1 – To make a one-pan pasta dish (where the pasta is cooked in the same pan as the sauce), it’s important that you use a heavy-based piece of cookware such as a heavy-based casserole dish (cast-iron) or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer.
Note 2 – If you feel the risoni (orzo) is too stiff (it’s not saucy and is clumping together more than you would like), simply add 1–2 tablespoons at a time of boiling water from the kettle, stirring the sauce gently. This will loosen the mixture.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Not suitable to freeze.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Not suitable to freeze.Nutrition Facts
Mediterranean Risoni (Orzo)
Amount per Serving
Calories
555
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
20
mg
7
%
Sodium
931
mg
40
%
Potassium
1076
mg
31
%
Carbohydrates
77
g
26
%
Fiber
7
g
29
%
Sugar
13
g
14
%
Protein
19
g
38
%
Vitamin A
2736
IU
55
%
Vitamin C
80
mg
97
%
Calcium
204
mg
20
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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