Risoni marinara

Risoni is a small, rice-sized pasta often used in Italian soups; it goes perfectly with a marinara sauce accompaniment as its texture allows the delicious seafood to remain the 'hero' of the dish.

  • 40 mins cooking
  • Serves 4
  • Print


Risoni marinara
  • 12 uncooked prawns (600g)
  • 12 mussels (200g)
  • 300 gram squid hoods
  • 2 teaspoon olive oil
  • 1 brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 1 red capsicum (350g), sliced thinly
  • 375 gram risoni
  • 1 1/2 cup (375ml) water
  • 1 1/2 cup (375ml) chicken stock
  • 1/2 cup (125ml) dry white
  • wine pinch saffron threads
  • 1 cup (125g) frozen peas, thawed
  • 1 tomato (250g), seeded, sliced thinly


Risoni marinara
  • 1
    Shell and devein prawns, leaving tails intact. Scrub mussels;remove beards. Cut squid down centre to open out, score the inside in a diagonal pattern then cut into strips.
  • 2
    Heat oil in large saucepan; cook onion, garlic and capsicum, stirring, about 3 minutes or until onion softens. Add risoni; stir to coat in onion mixture.
  • 3
    Stir in the water, stock, wine and saffron; bring to a boil. Reduce heat; simmer, uncovered, until liquid is absorbed and risoni is just tender, stirring occasionally.
  • 4
    Add prawns, mussels, squid, peas and tomato; cook, covered, until prawns are changed in colour and mussels have opened (discard any that do not).


Serving suggestion: Salad caprese (basil leaves, bocconcini and sliced tomatoes) goes well with this paella-like one-course meal.

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