One Pot Risoni with Olives and Cherry Tomatoes
This one pot risoni will soon be on your repeat recipe list. Juicy tomatoes, a little kick from the chilli, and lots of tang from black olives and lemon, make every mouthful a joy. It all cooks in one pot, so think of it like risotto with way less boring stirring.
Sprinkle each bowl of silky pasta with a roughly chopped parsley, almond and feta topping. The parsley brings the freshness, and gives you a big hit of vitamins, the almonds bring the crunch and a little protein, and the feta completes the party with its creamy, salty good vibes.
Simple, satisfying and summery, add it to your cooking plan for the week.
Ingredients 14
For The Pasta
1 brown onion, thinly sliced
4 cloves garlic, finely chopped
1 red chilli, thinly sliced
1⁄2 cup kalamata olives, halved
1⁄3 cup olive oil
2 punnets cherry tomatoes
1 1⁄2 cups risoni
3 cups vegetable stock
1 tsp salt
1 tsp pepper
1 lemon, juiced
To Serve
1⁄2 block feta, crumbled
1⁄2 bunch parsley, roughly chopped
1⁄2 cup almonds, roasted, roughly chopped
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Method 7
Start by preparing your ingredients. Cut the into thin slices. Finely chop the and slice the thinly, you can combine the garlic and chilli in one bowl. Cut the in half and set aside.
Heat the in a large frypan over medium-high heat. Add the and cook for about 5 minutes, until softened and translucent. Add the and , cooking for 3 more minutes or until fragrant.
Add the and cook until the skins start to brown. Reduce the heat to low, cover with a lid, and let the tomatoes cook for 10 minutes until they begin to burst open.
Once the tomatoes are bursting open, break down the by crushing them with the back of a fork. You're aiming to create a sauce that's juicy but still has chunky bits of tomato.
Add the , , , and . Bring to a simmer, then reduce the heat to low. Cover with a lid and cook for 10-15 minutes, stirring occasionally to prevent the risoni from sticking to the bottom.
Meanwhile the feta, almond, parsley garnish. In a medium bowl crumble the , roughly chop the parsley leaves. add to the feta and gently mix. Roughly chop the toasted and mix through the parsley and feta. Season with and set aside.
The pasta is ready when most of the liquid is absorbed, the sauce is glossy, and the pasta is cooked through. If it still feels a bit firm, add a splash of water and cook a little longer. Squeeze the juice of a over the top of the , stir through the , and season with and . Divide between bowls and top with the , and mix.
Clove Kitchen's tips
For an extra burst of flavor, try roasting your cherry tomatoes before adding them to the pot. Simply toss them with a little olive oil and a pinch of salt, then roast at 200°C/400°F for about 20 minutes until they are sweet and blistered. This roasting step deepens the tomato flavor, making your one pot risoni even more mouthwatering.
