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Sweet leek risoni with roasted tomatoes and oregano

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


  • 250g mini roma tomatoes
  • Olive oil spray
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 leek, trimmed, thinly sliced
  • 500g dried risoni pasta
  • 1.5l (6 cups) boiling water
  • 3 teaspoons Massel chicken style stock powder
  • 1/3 cup fresh oregano leaves
  • 20g (1/4 cup) finely grated parmesan
  • Shaved parmesan, to serve
  • Fresh oregano leaves, extra, to serve


  • 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomatoes on prepared tray. Spray with oil and season with salt and pepper. Bake tomatoes for 15 minutes or until softened slightly.
  • 2
    Meanwhile, heat oil in a large heavy-based saucepan over medium-low heat. Sauté garlic and leek, stirring, for 2 minutes or until leek is soft. Add risoni. Stir to coat. Add 125ml (1/2 cup) of water to risoni mixture and stir with a wooden spoon until liquid is absorbed. Stir in stock powder. Add remaining water, 125ml (1/2 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more water. Cook for 10-12 minutes or until risoni is al dente.
  • 3
    Stir in oregano, parmesan, tomatoes and any pan juices. Season with salt and pepper. Divide risoni mixture among serving bowls. Top with shaved parmesan and extra oregano.

Source: taste.com.au


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