Risoni with Basil and Gorgonzola

    35 minutes

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

    72 people made this

    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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    Reviews in English (58)


    Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure ingredients, just added to taste, and used chicken broth rather than vegetable. Three stars, average and kind of boring, the way I had to make it - and four stars had it been prepared the way the submitter intended with the gorgonzola.  -  02 Jul 2009  (Review from Allrecipes USA and Canada)


    This recipe was very good. I'm giving it 5 stars because of ease and taste and the versatility I can foresee with this recipe. Exactly as written makes for a lovely vegetarian meal. I have been wanting to make this for a while, but Trader Joes has been out of Orzo and I kept forgetting to look for it at the regular market. Ok, back to the recipe. I didn't have any veggie broth, but I had chicken so I used that. It doesn't matter what liquid you use and the possibilities would be endless. The only other deviation was I didn't have Gorgonzola. I thought I did- we LOVE it, but I only had Feta. So in went the Feta. All else I kept the same except I used tomatoes out of my garden chopped and not cherry, but a tomato is a tomato, right? It was delish with the Feta and I could see adding in Kalamata olives to it for more of a Mediterranean flavor. I think you could also use mozzarella cheese for more of an Italian vibe. I will be making this again with the gorgonzola for sure plus playing around with some additional flavors. Thanks for sharing.  -  22 Mar 2009  (Review from Allrecipes USA and Canada)


    Made it as the recipe called for, except I couldn't find gorgonzolla cheese so used feta and used fat free chicken broth. It was WONDERFUL! My husband loved it! We'll make this again. One tip, keep a close eye on the orzo. I turned my back on it for a couple of minutes and almost burned it!  -  06 Apr 2009  (Review from Allrecipes USA and Canada)