One-dish Risoni with Tomato & Basil

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13 Ingredients

Number of servings

4

320grams Mix-a-Mato® tomatoes
1 brown onion, finely chopped
2 cloves garlic, crushed
1 cup risoni
3 cups salt-reduced vegetable stock, heated
1 can tomatoes
2tablespoons no-added-salt tomato paste
120grams baby leaf spinach
1 1/2 cups frozen peas
375grams light smooth ricotta
1/3 bunch basil, leaves picked
1 lemon, zested, cut into wedges
5milliliter extra virgin olive oil cooking spray

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Infused with Italian flavours, this comforting one-dish risoni with tomato and basil will hit the spot every time. Any leftovers will make a nutritious lunch the next day.

Method

Step 1 of 4

Spray tomatoes with oil. Spray onion and garlic with oil. Heat a large heavy-based saucepan over medium-high heat. Add tomatoes and cook, stirring, for 3 minutes or until browned. Transfer to a plate.

Step 2 of 4

Add onion and garlic to pan and cook, stirring, for 3 minutes or until softened. Stir in risoni and cook for 1 minute or until combined. Stir in stock. Bring to the boil, then reduce heat and simmer, covered, stirring occasionally, for 10 minutes or until liquid is almost absorbed.

Step 3 of 4

Add canned tomato, tomato paste, lightly browned tomatoes and peas and stir through risoni. Cover and simmer, stirring occasionally, for a further 5-8 minutes or until tomatoes soften slightly.

Step 4 of 4

Add spinach to risoni and stir until spinach wilts. Remove from heat. Top with ricotta, basil and lemon zest. Season with freshly ground black pepper. Serve with lemon wedges.