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30 Minutes
Vegetarian

Quick Tomato and Feta Risoni

  • Easy
  • Family Friendly
  • Fast
  • Healthy
  • One Pot

Saucy and satisfying, this one-pan risoni is a lively take on a comforting pasta without feeling too heavy. Topped with tangy feta and fresh lemon, it's a simple vegetarian dinner to brighten your week.

Recipe

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1

Prepare Ingredients

Halve zucchini lengthways and thinly slice into half-moons. Pick dill fronds from their stems. Crush garlic.

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2

Cook Zucchini

Heat oil in a frypan over medium-high heat. Add zucchini and cook for 2–3 minutes or until golden brown and tender. Add garlic and cook, stirring, for 30 seconds or until fragrant.

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3

Add Cherry Tomatoes

Add cherry tomatoes, 250ml (1 cup) water and stock cube and bring to the boil.

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4

Add Risoni

Stir through risoni and cover with a lid. Reduce heat to low and cook, stirring once or twice to stop risoni sticking to the bottom of the pan, for 10 minutes or until risoni is tender.

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5

Add Spinach

Meanwhile finely zest lemon. Once risoni is cooked, add spinach, lemon zest, most of the dill and most of the feta and stir until spinach is wilted. Add sugar and season to taste with salt and pepper.

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6

Plate Up

Cut lemon into wedges. Divide risoni between bowls and sprinkle with remaining feta and dill. Serve with lemon wedges.

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