Risoni, also known as orzo, is a form of short-cut pasta, shaped like a large grain of rice. Risoni is traditionally made from white flour, but it can also be made of whole grain. This pasta version of a classic risotto is just as creamy and delicious – but is a lot quicker to make! In this recipe, I have roasted some in season tomatoes and pan fried chicken with a lot of lemon and garlic. I can not stress enough how heart warming this dish is. Serve it with fresh herbs and your favourite cheese.
- Garlic, 2-3 cloves (minced)
- Rosemary & fresh basil
- Cherry tomatoes 250 – 500 g
- Chicken or chicken style soy chunks, 250 g
- Onion, 1 (diced)
- Parmesan – add grated parmesan for flavour
- Cream 1-2 dl, for additional creamyness
- Olive oil
- white wine (optional)
- Salt & Pepper
- Heat up the oven and put your cherry tomatoes on a baking tray. Sprinkle a dash of salt, pepper and oil over your tomatoes and bake for about 15 minutes.
- Heat oil in a large pan over high heat. Make sure the pan is reasonably deep – around 5cm. Otherwise, use a large pot.
- Add garlic and onion, cook for 1 minute or till golden.
- Add chicken, sprinkle with salt and pepper, lemon zest then cook for 2 minutes until cooked on the outside (raw inside).
- Add risoni/orzo, white wine, cream and then stir well.
- Bring to simmer then adjust heat so it’s bubbling gently. Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender.
- Add parmesan, herbs and your baked tomatoes, stir through. Add salt and pepper to taste.
- Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
- Serve, garnished with herbs and more parmesan if desired!