Greek Roasted Vegetable Risoni (Orzo) |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From the latest issue of SFI, posting here to try at a later date. For US chef's Risoni is also known as orzo. Ingredients:
350 g pumpkin, peeled, deseeded & cut into 2cm pieces |
1 red onion, cut into wedges |
1 red capsicum, cubed |
2 medium zucchini, halved & thickly sliced |
1 garlic clove, crushed |
1/4 cup olive oil |
250 g risoni pasta |
2 tablespoons lemon juice |
100 g feta cheese, crumbled |
2 tablespoons pine nuts, toasted |
Directions:
1. Preheat oven to 200.C/180.C Fan forced.
2. Line a large baking tray with baking paper.
3. Place pumpkin, onion, capsicum, zucchini, garlic and 1 tblsp oil in a bowl and toss to coat, season with salt & pepper.
4. Place on prepared tray and roast 30 mins or until tender.
5. Meanwhile cook risoni in a large pan of boiling salted water according to packet directions, drain and return to pan to keep warm.
6. Add lemon juice, feta, roasted vegetables and remaining oil to risoni, toss gently to combine and serve topped with pine nuts.
|
|