Vegetable Risoni (orzo)
A hearty vegetable filled pasta dish that can be made in no time at all, all you need is one pot!
Servings 4 people
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!