Vegetarian Rissoni Recipe

My boyfriend and I have started trying to cook more in preparation for us moving out (eventually!). It makes it a little more difficult as I am vegetarian and he is quite an avid meat eater so we have to make something that is suitable for both of us. We have started cooking Rissoni as I hate rice but like the idea of a risotto. If you didn’t know Rissoni is made with orzo (rice shaped pasta) rather than rice. To be honest this suits us both so much better! Anyway here’s the ingredients and a quick and easy recipe for you!

Ingredients

  • 500g bag of Orzo
  • 1 bag of prepared butternut squash
  • A handful of sundried tomatoes
  • Bouillon vegetable stock about 1.5 litres
  • 1tbsp butter
  • 1 tsp of prepared garlic or 1 Clove crushed
  • Dried sage
  • Sundried tomato paste
  • Red pesto
  • A generous helping of grated Parmesan or veggie equivalent
  • A good glut of double cream
  • Goats cheese, rocket, tomatoes and a sliced meat of your choice to garnish as you please.

Method

Place the butternut squash in a dish add a drizzle of olive oil, salt, pepper and plenty of sage. Roast in the oven until almost perfectly cooked. Melt the butter in a pan, add the garlic and sundried tomatoes and cook for a few mins. Add the orzo and 500ml of stock and keep stirring.  Once the stock has pretty much all been absorbed, add another 500ml and the butternut squash. Make sure you keep stirring! Add extra sage to taste, a good spoonful of red pesto, a good spoonful of sundried tomato paste, salt and pepper and simmer. Once absorbed, add the final 500ml of stock and keep stirring until the Rissoni is pretty much cooked. Add the Parmesan and cream and stir through. Serve up and allow people to garnish with fresh rocket, tomatoes and goats cheese. Meat eaters can also add some grilled sliced chicken or beef on the top.

This recipe serves around 4 or 5 adults. 

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Let me know if you give this a try!

Much love

Xoxo

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