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One-pot toasted risoni risotto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Risoni replaces rice for a quick and creamy risotto ready in 35 minutes.
Ingredients:
  • 200g pancetta, cut into 2cm pieces
  • 2 medium zucchini, trimmed, cut into 2cm pieces
  • 9.20 gm olive oil
  • 30g butter, plus extra, to serve (optional)
  • 1 garlic clove, finely chopped
  • 2 green shallots, trimmed, thinly sliced, plus extra, to serve
  • 400g risoni
  • 80ml (1/3 cup) white wine
  • 3 tsp chicken stock powder
  • 150g (1 cup) frozen peas
  • 40g (1/2 cup) finely grated parmesan
  • Shaved parmesan, to serve
Instructions:
  • In a large saucepan over medium heat, crisp up the pancetta by stirring occasionally for 5 minutes. Toss in the zucchini and cook until tender-crisp, about 1 minute. Using a slotted spoon, transfer the pancetta and zucchini to a bowl and set aside.
  • Heat oil and butter in a saucepan until the butter is foaming. Add garlic and shallot, cook for 1 minute until aromatic. Stir in risoni for 2 minutes until coated in butter. Pour in wine, cook until liquid is absorbed. Add water and stock powder, bring to a boil. Simmer covered for 15 minutes until pasta is tender and water is absorbed.
  • Add the crispy pancetta back to the saucepan with the peas and Parmesan. Let it sit covered for 5 minutes, then give it a good stir and season to taste.
  • Sprinkle risoni with extra butter, if desired, and top with shaved parmesan and additional shallot for garnish.

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