Risoni, sometimes known as Orzo, is Italian pasta that looks like and is cooked similar to rice. It was first introduced to the Italian palate to compensate for the lack of rice.
Similar to rice, it can be cooked as a stand-alone pasta dish, or can be included in soups and salads or used to create risotto style dishes. Add some sweetness and you can use risoni as a dessert and make rice like puddings.
I added Saffron and Turmeric to the Risoni giving it a mild and subtle aromatic taste and a burst of gold colour to offset the Kale And Turkey Polpette
which I made and served with the Risoni.
Saffron Risoni with Kale and Turkey Polpette.
: 4-6 servings
Preparation and cooking times include the time required to make the Kale and Turkey Polpette.
300g Risoni Pasta
1L Vegetable Stock
1 Small Pinch Saffron
1 Teaspoon Turmeric
Kale And Turkey Polpette
Pepper to taste
Cook Risoni as you would cook risotto - coat the grains in a little olive oil before adding stock.
To make the Risoni cream-like, add the vegetable stock a cup at a time allowing the Risoni to absorb all the liquid during the cooking process.
A low fat and healthy way to enjoy pasta.
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.