Name: Risoni with spinach & semi-dried tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 gram butter; 2 medium_piece brown onions (300g), chopped finely; 3 clove garlic, crushed; 500 gram risoni pasta; 4 cup chicken stock; 1/2 cup (125ml) dry white wine; 150 gram semi-dried tomatoes, halved; 100 gram baby spinach leaves; 1/3 cup (25g) parmesan cheese, finely grated

Ingredients

30 gram butter

2 medium_piece brown onions (300g), chopped finely

3 clove garlic, crushed

500 gram risoni pasta

4 cup chicken stock

1/2 cup (125ml) dry white wine

150 gram semi-dried tomatoes, halved

100 gram baby spinach leaves

1/3 cup (25g) parmesan cheese, finely grated

Method

1.Melt butter in large saucepan; cook onion and garlic, stirring, until onion softens.

2.Add risoni; stir to coat in butter mixture. Stir in stock and wine; bring to the boil. Reduce heat; simmer over medium heat, stirring, until liquid is absorbed and risoni is just tender.

3.Gently stir in tomato, spinach and cheese.

Risoni is a small pasta shaped like a grain of rice. You can substitute any small pasta in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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