Bean and leek risoni

This vegetarian pasta dish makes a fantastic quick dinner and is also great for the lunchbox.

  • 25 mins cooking
  • Serves 4
  • Print


Bean and leek risoni
  • 375 gram (12 ounces) risoni pasta
  • 2 tablespoon olive oil
  • 1 medium leek (350g), sliced thinly
  • 1 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 400 gram (12½ ounces) canned borlotti beans, rinsed, drained
  • 400 gram (12½ ounces) canned butter beans, rinsed, drained
  • 1 cup (250ml) vegetable stock
  • 300 gram (9½ ounces) fresh green beans, chopped coarsely
  • 1 tablespoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup torn fresh flat-leaf parsley
  • 1/3 cup (25g) finely grated parmesan


Bean and leek risoni
  • 1
    Cook risoni in a large saucepan of boiling water until tender; drain.
  • 2
    Meanwhile, heat oil in a deep large saucepan over medium heat; cook leek and garlic, stirring, 5 minutes or until leek is softened. Increase heat to high, add wine; cook, stirring, until liquid is almost evaporated.
  • 3
    Add canned beans and stock to pan; bring to the boil. Add green beans, reduce heat; simmer, stirring occasionally, 3 minutes or until just tender. Stir in risoni until heated through. Stir in rind, juice, parsley and parmesan. Season to taste. Sprinkle with a little extra parmesan, if you like.


For something a little different, buy half the amount of fresh green beans as yellow beans if they are available. Yellow beans are similar to green beans but without the chlorophyll (green pigment). As a result they taste less 'green', so are slightly milder than green beans.

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