I just love risoni. There is something about the rice-like shape and the way a spoonful of it tastes when perfectly cooked al dente in plenty of salted water. I would eat it plain! Or maybe with a knob of butter… it’s a very versatile pasta and can be added to soups, sides or as a main like this dish.

Here’s a back of the fridge recipe (using things I had knocking around in the back of my fridge). I was pretty pleased with myself when it turned out so well – my kids ate it all.

The risoni pasta I received from Agora Products, and perhaps the reason this recipe tasted so delicious was the use of great ingredients. Risoni, sea salt, capers and LIÁ extra virgin olive oil (EVOO) were all from Evita at Agora Products. Thanks so much for sharing these with me!

You can omit the Parmesan cheese if you want it to be a vegan dish. The lentils I threw in just to see if I could get more nutrition into the dish. They added a great texture and flavour to the dish but you can make this dish without them if you’d like.

Yield: 4 servings

Green Risoni

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A vegetarian dish that is both filling, delicious and packed with veggies.

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Ingredients

• 1 cup risoni pasta, uncooked
• 1 tbs of EVOO and more to garnish
• 4 cloves of garlic, diced
• 1 medium head of broccoli, chopped
• 1 large zucchini, chopped
• 1/2 cup of green lentils, cooked (optional)
• Salt and pepper to taste
• Lemon juice to taste, about a tablespoon
• 1 tbs of capers, small or if large, chopped up
• Parmesan cheese (optional)

Instructions

1. Bring a pot of water to boil. Add plenty of salt so that it tastes like the sea. Once it is boiling, add your uncooked risoni and cook until just al dente (about eight minutes). Don't overcook.
2. While your risoni is cooking, In a large pan, heat a tablespoon of olive oil then add your garlic and capers. Cook on medium heat until the garlic is aromatic but don't allow to burn.
3. Add in your chopped vegetables (I chopped mine roughly into small pieces).
4. Season your vegetables with salt and pepper to taste (not too salty if you are adding parmesan cheese at the end)
5. Sautee your vegetables until just tender, giving them a stir ever so often.
6. Add in cooked lentils just before adding the risoni.
7. Once your risoni is al dente, drain your pasta, reserving a cup of cooking liquid.
8. Add your risoni to the green vegetables and stir. Add in the pasta cooking liquid a little bit at a time to make a sauce and to help combine the risoni, vegetables and lentils.
9. Add in lemon juice to taste
10. Add parmesan in the last minute and stir around to melt into the pasta.
11. Serve immediately with a drizzle of EVOO and a sprinkle of parmesan cheese on top.

Find Agora products at agoraproducts.com.sg as well as on Lazada (previously Redmart)

If you tried this recipe, I’d love to hear from you!

Note: I was not paid for this post but Agora Products gave me the risoni, capers, salt and EVOO. This post may contain affiliate links which means we earn a commission if you purchase items through them.