Antipasto risoni
Prepare this delicious vegetarian rice dish in under thirty minutes to satisfy your family and friends.
Ingredients
Antipasto risoni
- 1 tbsp vegetable or olive oil
- 1 medium brown onion, chopped
- 1 clove garlic, chopped finely
- 400 g can diced tomatoes
- 2 cups vegetable stock
- 1 cup risoni
- 100 g char-grilled red capsicum, chopped
- 100 g char-grilled eggplant, chopped
- 100 g pitted kalamata olives, halved lengthwise
- 1/3 cup shredded parmesan
- 100 g feta, crumbled
- 1/4 cup chopped flat-leaf parsley
- 2 tsp finely grated lemon zest
Steps
Antipasto risoni
- Heat oil in a large saucepan over moderate heat. Add onion, cook and stir for 5 minutes or until soft. Add garlic, cook and stir for 30 seconds. Add tomato and stock, bring to the boil.
- Stir in risoni. Return to the boil. Reduce heat. Cook, partially covered, for 10-12 minutes or until risoni is tender. Remove from heat. Stand, covered, for 5 minutes (keep lid on).
- Add capsicum, eggplant, olives and parmesan to risoni. Season with salt and pepper. Top with feta, parsley and zest. Serve at once.