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Asparagus, snow pea and lemon risoni

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, chopped
  • 3 garlic cloves, crushed
  • 1/3 cup dry white wine
  • 3 cups Massel chicken style liquid stock
  • 1 2/3 cups dried risoni pasta
  • 2 bunches asparagus, trimmed, cut into 4cm lengths
  • 150g snow peas, trimmed, halved
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh flat-leaf parsley
  • 100g feta, crumbled
  • 2 teaspoons finely grated lemon rind


  • 1
    Heat oil in a heavy-based saucepan or flameproof casserole dish over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute. Add wine. Simmer until almost evaporated. Stir in stock and 1 1/2 cups cold water. Cover. Bring to the boil.
  • 2
    Add risoni to stock mixture. Bring to the boil. Reduce the heat to medium. Simmer, uncovered, for 15 minutes or until risoni is just tender and liquid is almost absorbed, stirring every 5 minutes. Add the asparagus and snow peas 2 minutes before the end of cooking time.
  • 3
    Stir in lemon juice and chopped flat-leaf parsley. Season with salt and pepper. Serve sprinkled with fetta and lemon rind.

Source: taste.com.au


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