Risoni with Basil and Gorgonzola

    Risoni with Basil and Gorgonzola


    72 people made this

    This beautiful blend of risoni pasta, tomatoes, basil and gorgonzola makes a great side dish or light meal.

    Serves: 4 

    • 1 1/2 tablespoons olive oil
    • 1 cup (200g) uncooked risoni pasta
    • 1 red onion, chopped
    • 1 clove garlic, minced
    • 1 1/4 cups (300ml) vegetable stock
    • 300g cherry tomatoes, halved
    • 12 leaves fresh basil, chopped
    • 1 clove garlic, minced
    • 1 1/2 tablespoons olive oil
    • 1 cup (170g) crumbled Gorgonzola cheese, or to taste

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

    1. Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the risoni pasta; cook and stir until the risoni has lightly browned, 3 to 4 minutes. Stir in the onion and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable stock and bring to a boil over high heat. Reduce heat to medium-low and cover; simmer until the risoni is tender yet still a little firm to the bite, 12 to 14 minutes.
    2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic and remaining olive oil.
    3. Spoon the cooked risoni into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

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