Risoni with Parmesan and Basil

    30 minutes

    This is a simple Mediterranean take on macaroni and cheese. It's great as a side dish or a light lunch on its own.

    1795 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 cup (200g) uncooked risoni pasta
    • 400ml chicken stock
    • 1/2 cup (40g) grated Parmesan cheese
    • 1/4 cup chopped fresh basil
    • salt and pepper to taste
    • basil sprigs for garnish

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt butter in heavy frypan over medium-high heat. Stir in risoni and saute until lightly browned.
    2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until risoni is tender and liquid is absorbed, about 15 - 20 minutes.
    3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1438)


    This is one of the most perfect side dishes I have ever made. I do what the recipe states except I do not add any basil. While the orzo is cooking in the chicken broth I saute 8 oz of sliced mushrooms in olive oil, set aside in a bowl and then saute an entire bag, maybe 10 oz of baby spinach in olive oil for maybe 30 seconds and then when the orzo is done cooking I mix it altogether and add the parm cheese. I make this with any meat and it is always LOVED.  -  27 Jun 2003  (Review from Allrecipes USA and Canada)


    Very good recipe with marvelous flavor. I did note that I needed a 1/2 can more of chicken broth to finish cooking the orzo. Served with Roasted Chicken and a Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette from this site.  -  29 Nov 2010  (Review from Allrecipes USA and Canada)


    Hubby said, "Too much cheese"--yet cleaned his plate. I thought it was SO good, and wished he WOULD have left it on his plate so I could have ate it since I only made enough for two servings. Just delicious.  -  21 Mar 2008  (Review from Allrecipes USA and Canada)