Risoni and Potato Pasta

    27 minutes

    This is a great and healthy vegetarian pasta for those on a budget. You can experiment with different vegetables if you prefer.

    41 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 cup (200g) uncooked risoni pasta
    • 2 teaspoons minced garlic
    • 2 potatoes, peeled and diced
    • 1 carrot, sliced
    • 1 onion, chopped
    • 1 teaspoon dried Italian seasoning
    • salt and pepper to taste
    • 3 cups (750ml) water
    • 1 vegetable stock cube
    • 1 cup (80g) freshly grated Parmesan cheese

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Melt butter in a medium saucepan over medium heat. Stir in risoni and garlic, and saute until lightly browned. Place potatoes, carrot and onion in the saucepan. Continue to cook and stir until tender. Season with dried Italian seasoning, salt and pepper.
    2. Mix water into the saucepan. Stir in vegetable stock cube until dissolved. Cover, reduce heat and simmer 12 minutes, or until risoni is tender and most of the liquid has been absorbed. Top with Parmesan cheese to serve.

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    Reviews in English (33)


    Wow! Doggie-Daddy asked, "Are we out of food?" and I replied, "Why no!" and quickly searched for a recipe involving orzo et voila! -- this recipe certainly did the trick. It's a keeper. While cooking the smell is wonderful: like hashbrowns (potato is in the mix) and I do declare that Parmesan may be omitted. . . I tasted it before pouring on the cheese and it can really be eaten either way. Also added thai pepper for a touch of heat and didn't have carrots so yes! it's a good base to go on -- orzo, potatoes, onions, garlic, butter are the musts for this taste I think. Only thing though, it took me longer than 30 mins. (the simmering alone is 12 mins.) and there's minced, dicing, peeling involved so I'd say it generally would take about an hour instead... or am I just a turtle. Eat it up dudes! Thanks.  -  19 Nov 2002  (Review from Allrecipes USA and Canada)


    I had to add quite a bit of spices and extra garlic but it was a good start to a recipe. I also added the water and boullion with the potatoes as soon as the orzo and garlic was done cooking. Otherwise I think it would have taken longer to cook the potatoes.  -  28 Aug 2006  (Review from Allrecipes USA and Canada)


    I make this quite often. I love it. I do add extra garlic but, that's it. The Italian seasonings and parmesan are a perfect blen. It's a great side to almost anything. Company is always impressed. Thanks for posting!  -  14 Apr 2006  (Review from Allrecipes USA and Canada)