Summer Vegetable Risoni
A great dish for summer, risoni is combined with roasted asparagus, zucchini and mushrooms. Serve it with chicken or all on its own!
Ingredients
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
Directions
Preparation:25min ›
Cook:20min ›
Ready in:45min
- Preheat oven to 230 degrees C.
- 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.
- Roast vegetables until tender, 20 to 25 minutes.
- 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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Reviews and Ratings
Global Ratings:
(176)
Reviews in English (126)
Really good. I did modify the cooking method though. I sauted 2 cups of dry orzo in a little butter then added 2 1/2 cups water and 1/2 cup white wine. I totally forgot to add the chicken bouillon. I brought it to a boil then reduced it to a simmer and cooked for about 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies. - 27 Apr 2009 (Review from Allrecipes USA and Canada)
This is good. It's a little bland, so plan on being liberal with salt and pepper - and adding more cheese. The amount of water for the pasta isn't specified, but would be helpful since there are measured ingredients flavoring it. I added roasted red peppers because they seemed to belong in this. We enjoyed it, thanks! - 18 Aug 2008 (Review from Allrecipes USA and Canada)
This is an excellent recipe. I used zucchini, squash, and onions for the vegetables. I followed the recipe otherwise but just cut it down in size. Just keep in mind that an entire box of orzo will feed an army. I used one cup of dry orzo and it made a lot. This is great and I will be making this again in the near future. - 06 Dec 2010 (Review from Allrecipes USA and Canada)