Risoni with Corn and Peas

    Risoni with Corn and Peas


    56 people made this

    Bright colours and flavours combine to make this fast, low budget and vegetarian friendly side dish, meal or potluck dish. It serves 2 as a meal and 4 as a side dish.

    Serves: 4 

    • 3/4 cup (150g) risoni pasta
    • 1 1/2 tablespoons extra-virgin olive oil
    • 250g sliced fresh mushrooms
    • 1/4 teaspoon onion powder
    • salt and pepper to taste
    • 30g melted butter
    • 1/2 cup frozen corn, thawed
    • 1/2 cup frozen green peas, thawed
    • 2 tablespoons chopped fresh flat-leaf parsley

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to a boil over high heat. Add the risoni and cook until al dente, 6 to 7 minutes; drain.
    2. Heat the olive oil in a large frypan over medium-high heat. Add the mushrooms and season with onion powder, salt and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley and cooked risoni. Season to taste with salt and pepper and serve immediately.

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    Reviews (1)


    This is an excellent base recipe. I have cooked it many times now both as a base to put things like Chicken Parmesan on top of and you can add other meats to this dish to make it a stand alone meal. One big tip stir through a big knob of butter at the very end to make the dish glisten. - 17 Aug 2012

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