Name: Antipasto risoni
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, chopped; 1 clove garlic, chopped finely; 400 gram can diced tomatoes; 2 cup vegetable stock; 1 cup risoni; 100 gram char-grilled red capsicum, chopped; 100 gram char-grilled eggplant, chopped; 100 gram pitted kalamata olives, halved lengthwise; 1/3 cup shredded parmesan; 100 gram feta, crumbled; 1/4 cup chopped flat-leaf parsley; 2 teaspoon finely grated lemon zest

Antipasto risoni

Prepare this delicious vegetarian rice dish in under thirty minutes to satisfy your family and friends.

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, chopped

1 clove garlic, chopped finely

400 gram can diced tomatoes

2 cup vegetable stock

1 cup risoni

100 gram char-grilled red capsicum, chopped

100 gram char-grilled eggplant, chopped

100 gram pitted kalamata olives, halved lengthwise

1/3 cup shredded parmesan

100 gram feta, crumbled

1/4 cup chopped flat-leaf parsley

2 teaspoon finely grated lemon zest

Method

1.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.

2.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).

3.Add capsicum, eggplant, olives and parmesan to risoni. Season with salt and pepper. Top with feta, parsley and zest. Serve at once.