Mediterranean Risoni (Orzo) Recipe
Mediterranean Risoni (Orzo) has quickly become one of our meat-free Monday favourites. It is packed with flavour thanks to garlic, olives and a pop of feta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simplehomeedit.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Kettle
- Kitchen scale
- Serving bowl
- Spoon
- Plate
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
- 2 zucchini (courgettes), finely sliced
- 1 red capsicum (bell pepper), finely sliced
- 300 g risoni (orzo)
- 1 tbsp tomato paste
- 500 ml chicken or vegetable stock
- 400 g canned crushed tomatoes
- 80 g pitted kalamata olives, roughly sliced
- 1 tsp dried oregano
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 150 g cherry tomatoes
- 45 g baby spinach leaves
- 75 g crumbled feta, to serve
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