Creamy Tuscan Risoni with Sun-Dried Tomatoes

This creamy Tuscan risoni with sun-dried tomatoes is a comforting, one-pan dinner the whole family will love. Ready in under 30 minutes and packed with flavour

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Course: Dinner, Lunch

Cuisine: Italian, Mediterranean

Diet: Vegetarian

Prep Time: 10

Cook Time: 18

Servings:

Calories: 808kcal

Author: Nellie Kerrison | Relish Mama

Cost: $15

Equipment

Large frypan or sauté pan
Wooden spoon or spatula
Measuring cups and spoons
Knife
Chopping board
Microplane or fine grater (for lemon zest and parmesan)

Ingredients

20 ml 1 tablespoon olive oil
50 g unsalted butter
1 brown onion finely diced
3 garlic cloves finely chopped or minced
1 teaspoon dried oregano
¼ teaspoon dried chilli flakes
80 g sun-dried tomatoes roughly chopped
2 teaspoons Dijon mustard
2 cups risoni pasta
3 to 4 cups 750 ml chicken or vegetable stock
1 cup 250 ml cream
½ cup freshly grated parmesan
2 cups spinach
1 lemon zested and juiced
Sea salt and freshly cracked black pepper

Instructions

Heat the olive oil and butter in a large frypan over a medium heat. Add the onion and cook gently for 4 to 5 minutes, until softened and fragrant.
Add the garlic and sauté for about a minute, stirring often.
Add the oregano and chilli flakes and cook for a further minute, allowing the flavours to open up.
Stir through the sun-dried tomatoes and Dijon mustard, then add the risoni and stir to coat it in the mixture.
Add 2 cups of the stock and cook, stirring from time to time, for about 5 minutes. Add the remaining stock along with the cream and continue cooking for a further 5 to 7 minutes, or until the risoni is tender and the mixture is creamy. If needed, add a little extra stock or water to loosen.
Stir through the lemon juice and parmesan, then add the spinach, allowing it to wilt gently into the dish.
Finish with the lemon zest and taste to season. Adjust with sea salt and freshly cracked black pepper. Serve warm, with a little extra parmesan if you like. Lovely with a simple green salad.

Notes

Optional Additions
For grilled chicken: pan-fry seasoned chicken breast or thigh until cooked through, slice and serve over the risoni.
For prawns: cook peeled prawns in a hot pan with olive oil, garlic and a pinch of salt until just cooked, then fold through or serve on top.

Note

Use vegetable stock rather than chicken stock (both are noted in the recipe) for this to be vegetarian friendly.

Nutrition