Risoni with Vegetables in Wine

    35 minutes

    This is a great blend of risoni and sauteed vegetables in a white wine sauce and a hint of jalapeno chilli.

    65 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 1/4 cup (60ml) olive oil
    • 1 large white onion, chopped
    • 2 fresh jalapeno chillies, diced
    • 1 red capsicum, chopped
    • 1 green capsicum, chopped
    • 1 yellow capsicum, chopped
    • 1/2 cup (125ml) white wine
    • 1 large tomato, chopped
    • 300g tinned corn, drained
    • 2 tablespoons minced garlic
    • 4 fresh mushrooms, sliced
    • 450g risoni pasta

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat butter and oil in a large frypan over medium heat. Stir in onion, jalapeno, and red, green and yellow capsicums. Pour in white wine; cook 5 minutes. Stir in tomato, corn, garlic and mushrooms; cook 10 minutes.
    2. Meanwhile, cook risoni according to packet directions. Drain, and toss risoni with sauteed vegetables.

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    Reviews and Ratings
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    Reviews in English (51)


    Simply delicious, and a pretty and colorful addition to the dinner plate. I left out the mushrooms and corn, but this is not a significant deviation from the intent of this recipe. Until the last minute, I was going to shy away from the jalapeno,thinking it had no place here. While it provided no heat (which comes from the seeds and membrane) it did just enough to enhance the flavor. Measuring the ingredients isn't necessary, and would take away from the simple joy of preparing this recipe if you did. I love herbs and spices, but I disagree with those who said this was bland and required the addition of herbs. What's important is the wine, the garlic, and the wonderful combination of colorful, fresh vegetables. These are simple, fresh flavors--not bland flavors that need doctoring. Perfect as written, this was also the perfect complement to the grilled chicken and patty pan squash we served with it.  -  14 Sep 2008  (Review from Allrecipes USA and Canada)


    This is incredible! If you don't like spice, leave the jalapenos out and you will not miss out on the flavor. Try using squid instead of the orzo. Sounds strange... but it's delicious.  -  17 May 2005  (Review from Allrecipes USA and Canada)


    This recipe makes a lot of food, so expect leftovers! It's also pretty bland, but perked up after I added a bit of rosemary and thyme.  -  30 Aug 2007  (Review from Allrecipes USA and Canada)