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Is there anything pasta can’t do? I just adore pasta and this little bowl of sunshine is no exception. A bright yet comforting dish, my Sunshine Risoni with Lemon and Walnuts gives you risotto vibes without all the fuss. You could say it’s the perfect dish to celebrate all that is springtime.
When I first began experimenting with different dishes, Italian cooking was my jam and pasta dishes my obsession. I’ve made no secret of my love for pasta. It has to be my all time favorite carb.
One of the reasons I love pasta so much is all the different shapes. Spaghetti, linguini, farfalle, penne, the list goes on and on. What’s more, marrying the right shape to the right sauce elevates this humble, simple food to extreme deliciousness. You feel me?
Risoni, also known as orzo, is actually a pasta shape traditionally used in soups. The thing is, if you cook it in a small amount of stock or water the result is a lovely creamy consistency reminiscent of risotto. So good.
My Sunshine Risoni with Lemon and Walnuts is a guilty pleasure for me as I will often make it just for one. The beauty of this recipe lies in its simplicity (like all my favorite dishes – you noticing a pattern? 😉 ). It’s just as easy to make for 1 as it is for 6.
If you don’t mind a bit of heat, a drizzle of chilli oil works so well with the lemon and walnuts. But don’t worry, it’s also delicious without.
The combination of crunchy walnuts, creamy risoni, and the bright pop of lemon juice really are a match made in heaven.
Give it a go and let me know what you think in the comments below.
Sunshine Risoni with Lemon and Walnuts
Serves 1
1/2 cup risoni pasta (also known as orzo)
1 cup vegetable stock
1 tbs butter or ghee
1/4 small red onion (diced)
juice of half a lemon
a pinch of salt
1/3 cup fresh Italian flat leaf parsley (finely chopped)
1/4 cup roughly chopped walnuts (to serve)
small amount of shaved Parmesan cheese (to serve)
Method:
- In a small pot on a medium heat, melt your butter. Now add your onion and let it gently cook until soft. Around 3-5 minutes. Make sure you stir the onion regularly so it doesn’t stick to the bottom of the pot.
- Add your risoni to the buttery onion and stir gently to coat. Now add your vegetable stock and turn up the heat so the mixture comes to the boil.
- Reduce to a simmer. Periodically mix the pasta so it doesn’t stick to the bottom of the pot whilst it’s absorbing the stock.
- Once the risoni has absorbed around 1/2 the liquid add your salt and lemon juice and give it a stir. At this point it will probably only need another 2 minutes or so.
- When your pasta is done, turn off the heat and stir through the parsley.
- Transfer the Sunshine Risoni to a bowl or plate and add your chopped walnuts and shaved Parmesan. A sprinkling of lemon zest to finish is also really yum. Enjoy!
