Mediterranean risoni

  • 5 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Mediterranean risoni
  • 2 tablespoon vegetable or olive oil
  • 1/2 cup frozen chopped onion
  • 700 gram bottle chunky pasta sauce
  • 2 cup water
  • 2 teaspoon dried oregano leaves
  • 1/2 cup risoni
  • 200 gram char-grilled marinated eggplant, chopped
  • 150 gram char-grilled marinated red capsicum, sliced
  • 1 cup frozen broad beans, thawed, peeled
  • 1/2 cup pitted kalamata olives
  • 120 gram fetta cheese, finely chopped
  • 2 tablespoon coarsely chopped flat-leaf parsley
  • 2 teaspoon finely grated lemon zest


Mediterranean risoni
  • 1
    Heat oil in a large heavy-based saucepan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add pasta sauce, water and oregano. Bring to the boil.
  • 2
    Add risoni. Reduce heat. Simmer, uncovered, for 6 minutes. Stir in eggplant and capsicum; simmer for 2-3 minutes or until pasta is tender. Remove from heat.
  • 3
    Stir in broad beans and olives. Spoon into a shallow serving bowl. Serve topped with fetta, parsley and zest.


Make ahead: Prepare almost to end of Step 3, adding fetta, parsley and zest just before serving. Risoni is rice-shaped pasta. No need to thaw onion before using. Don't overcook beans; they only need to be warmed.

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