Risoni and Rice Pilaf

Risoni and Rice Pilaf


511 people made this

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


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 (2)


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

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