A quick, easy and creamy Risoni pasta that is ideal for weeknight dinners. Risoni pasta also known as Orzo pasta resembles large grained rice. I was inspired by one of the Domestic Geek’s recipes and I added my flare to it and made it my own.
This pasta recipe does not require you to cook the pasta separately and then add it into the sauce. This is all done in one pot making it so much easier and it takes all of about 20 – 30 mins from start to finish.
The protein that you use here can be according to your preference. Earlier in the week I had cooked some chicken breasts as I did some meal prep. I used the pressure cooker option in the slow cooker for that. I added in some stock, salt and pepper and a bit of water and set the timer for 20 mins and I got moist chicken breasts that I was able to shred and keep ready and also some amazing chicken stock to use. Or you can use whatever leftovers you have.
I have used white wine in the recipe, it is completely optional but it does add in such a lovely flavour if you choose to use it. This recipe is also quite rich with veggies, it has got mushrooms, peas and spinach.
This is best served immediately, but it can be stored in the fridge for a couple of days but it does tend to dry a bit and I find that heating it in a skillet with the addition of a bit of stock restores the consistency and moistness.
Let’s get to the recipe
Chicken/ protein of your choice – cooked and shredded – 1.5 cups
Mushrooms – 250gms
Baby peas – ½ cup
Spinach leaves – 1 cup
Chicken stock – 2 cups or more
Spring onions – ¼ cup
Garlic powder – 1 tsp or can use fresh garlic – 3 pods finely chopped
Dried Italian herbs or mixed herbs – 1.5 tsps
White wine (Optional) – 1.2 cup
Butter – 2 tablespoons
Parmesan cheese – ¼ cup
Risoni/ Orzo pasta – 2cups
Salt and pepper to taste
- In a large pan, melt the butter, add in the mushrooms and season it with salt and pepper and allow to cook. Stir the mushrooms and cook till the moisture releases, this would take a few minutes.
- Then add in the spring onions, garlic and dried herbs, mix through and allow to cook for another minute or so.
- Add in the Risoni pasta and mix.
- Then add in the white wine. Continue to cook , stirring it until the wine has mostly evaporated.
- Then add in the chicken stock and mix bringing it to boil. Allow the pasta to cook, stirring intermittently otherwise it will tend to stick to the bottom of the pan.
- Once the pasta is almost cooked through, add in the peas, spinach and chicken and allow it all to cook completely. If required you can add in more stock so that the consistency remains moist.
- Stir in the cheese right at the end and check for seasoning.
- It is best served immediately.