Risoni and Rice Pilaf

    45 minutes

    This is a side dish I make instead of plain rice which combines risoni and rice simmered in chicken stock.

    527 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1/2 cup (100g) risoni pasta
    • 1/2 cup diced onion
    • 2 cloves garlic, minced
    • 1/2 cup (90g) uncooked white rice
    • 2 cups (500ml) chicken stock

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Melt the butter in a lidded frypan over medium-low heat. Cook and stir risoni pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken stock. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

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    Reviews in English (670)


    This is a simple but extremely delicious and versatile dish. I use it all the time, as it is and sometimes with variations. It is so Yum!!  -  10 Feb 2013


    Have made a couple of times- delicious! Can be veganised also using non animal stock powder and olive oil rather than butter!  -  02 Jun 2016


    When I first decided to make this recipe, I was little dubious because the ingredients didn't seem too exciting. Boy, was I wrong! This dish was incredibly good...something that I would definitely make again! The taste/texture was similar to Rice-a-Roni, but so much better, without that packaged taste. I topped it with chopped chives for a little more color, and everyone loved it. Thanks so much for sharing!!!  -  13 Sep 2009  (Review from Allrecipes USA and Canada)