My vegetable risoni is the ultimate comfort dish for those crisp cool nights and also a super quick and easy recipe to make on those nights when you don’t know what to cook! I love this dish because its a one pot meal filled with nutritious ingredients that the whole family can enjoy.
Risoni vs orzo-what’s the difference?
Well, there actually isn’t really a difference, risoni and orzo are virtually the same except that orzo is slightly larger. Although risoni looks similar to a rice grain, it is a type of pasta that is super versatile to use. Risoni can be used in soups, stews, and in pasta dishes.
How to make vegetable risoni?
For this recipe, we are making a vegetable filled pasta dish that is similar to a veggie stew. I am all about a quick and easy meal especially during the week. Moms, I know you know what I mean! So I pretty much put all the ingredients into the pot at once and let it cook.
The recipe is super forgiving, so if you don’t have an ingredient on hand you can easily swap it out! The below recipe is made with chickpeas but I have made it before with kidney beans and it was just as yummy-so feel free to make it your own! If you do add your own flare, be sure to leave a comment 🙂 For this recipe I used my homemade vegetable broth to add some beautiful savoury notes!
Love this dish? Try these next!
The Best Farm to Table Recipe: Meat & Vegetable Lasagna
Creamy Butternut Squash & Sage Pasta
If you try this recipe and love it, let me know ! Leave a comment and don’t forget to tag a photo @thewholesomeseed on Instagram.
Vegetable Risoni (orzo)
Equipment
- 1 dutch oven or large pot
Ingredients
- 2 tbsp olive oil
- 2 medium potatoes chopped
- 2 celery sticks chopped
- 2 carrots chopped
- 3 garlic gloves finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 400 g crushed tomatoes
- 400 g chickpeas drained
- 1 tsp salt
- 3 cups veggie broth
- 1 cup risoni
- 15 g butter
- 1/4 cup spinach
- 2 tbsp fresh parsley chopped
Optional Toppings
- ricotta cheese
- parmesan
- fresh parsley
Instructions
- Heat a large pot, add the olive oil, garlic, potatoes, celery, and carrot.
- Cook the vegetables until browned and aromatic.
- Add the oregano, basil, salt, veggie broth, crushed tomatoes and bring to a boil. Once boiled, turn down heat to a simmer and allow the soup to cook until the vegetables are soft but not mushy-approx. 15-20min.
- Add the chickpeas and risoni and stir occasionally as you would a risotto until the risoni is cooked and most of the liquid has absorbed. If it is too dry, continue to add some more broth, but you want it to be the same consistency as a stew.
- Add the spinach and butter-stir through.
- Serve in a bowl topped with ricotta cheese or parmesan!
