Mediterranean Risoni (Orzo)

Mediterranean Risoni (Orzo) Recipe Summary

Dish Characteristics: Mediterranean style, vegetarian, family-friendly, quick and easy to make (serves within 30 minutes), one-pot cooking, easy to clean.

Main Ingredients:

2 tablespoons olive oil

1 red onion, chopped

1 teaspoon fresh minced garlic

2 zucchini, sliced

1 red bell pepper, sliced

1 1/2 cups (300g) risoni (orzo)

1 tablespoon tomato paste

2 cups (500ml) chicken or vegetable broth

400g (14oz) canned crushed tomatoes

1/2 cup (80g) pitted Kalamata olives, sliced

1 teaspoon dried oregano

Seasoned with sea salt and freshly ground black pepper

1 cup (150g) cherry tomatoes

1 cup (45g) tender spinach leaves

1/2 cup (75g) shredded feta cheese, for garnish

Instructions:

In a large, deep, heavy-bottomed skillet, heat the olive oil over medium-high heat. Add the onion and minced garlic and sauté for 1-2 minutes until softened.

Add the zucchini and bell pepper and sauté for another 2-3 minutes until softened.

Add risoni and tomato paste, stir well.

Add stock, chopped tomatoes, olives, and oregano, and bring to a simmer.

Reduce heat to medium-low, maintaining a gentle simmer, stirring frequently, and cook for 10-12 minutes, or until the risoni is cooked through.

Season with salt and pepper, add cherry tomatoes and spinach leaves, and stir well.

Cover and let sit for 2-3 minutes, then sprinkle with shredded feta cheese and serve.

Tips: Use a heavy-bottomed pot to ensure even heating.

If the risoni is too thick, add 1-2 tablespoons of boiling water to adjust.

Storage Recommendation: Refrigerate for up to 3 days. Do not freeze.