Summer Vegetable Risoni

Summer Vegetable Risoni


149 people made this

A great dish for summer, risoni is combined with roasted asparagus, zucchini and mushrooms. Serve it with chicken or all on its own!


Serves: 4 

  • 1 zucchini, sliced
  • 1 button squash, sliced
  • 1 red onion, cut into chunks
  • 450g asparagus, cut into 3cm pieces
  • 450g portobello mushrooms, thickly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pinch white sugar
  • salt and black pepper to taste
  • 4 chicken stock cubes
  • 1/4 cup (60ml) dry white wine
  • 450g risoni pasta
  • 2 tablespoons grated Parmesan cheese

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat oven to 230 degrees C.
  2. Place the zucchini, squash, onion, asparagus and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking tray and sprinkle with salt and pepper.
  3. Roast vegetables until tender, 20 to 25 minutes.
  4. Meanwhile, bring a large pot of lightly salted water to boil. Add stock cubes, wine and risoni, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

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