Risoni with ham and capsicum

  • 20 mins preparation
  • Serves 4
  • Print


Risoni with ham and capsicum
  • 300 gram risoni pasta
  • 2 tablespoon extra virgin olive oil
  • 2 medium (400g) red capsicums, chopped
  • 2 medium (400g) yellow capsicums, chopped
  • 1 clove garlic, chopped finely
  • 200 gram sliced ham off the bone, chopped
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
  • 3/4 cup (60g) finely grated parmesan cheese


Risoni with ham and capsicum
  • 1
    Cook risoni in a large saucepan of boiling well-salted water until just tender, drain. Return risoni to the pan.
  • 2
    Meanwhile, heat the oil in a large frying pan over a medium heat. Add the capsicum and garlic; cook, stirring, until soft and browned lightly. Add the ham; cook, stirring, until heated through.
  • 3
    Add the capsicum mixture to the risoni with the parsley and parmesan; stir until combined. Season to taste with sea salt and freshly ground black pepper.


Not suitable to freeze. Suitable to microwave. Risoni is a small rice-shaped pasta very similar to orzo. If unavailable, use any small soup-style pasta. Alternatively, pearl barley, rice or quinoa can also be used in this salad.

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