Risoni and Potato Pasta

Risoni and Potato Pasta

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


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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