Risoni Vegetarian Jambalaya


Tenina Holder

Posted June 23, 2020 (Last updated January 24, 2022)



Total Time




Risoni, also known as orzo, the rice-shaped pasta doesn't act exactly like rice, but can be used in the same way you would use rice for most dishes. Think jambalaya!


  • Red onion icon
    Red onion2quartered, peeled
  • Jalapeño pepper icon
    Jalapeño pepper1deseeded
  • Celery stalk icon
    Celery stalk3chopped
  • Tomato icon
  • Red bell pepper icon
    Red bell pepper1diced
  • Green bell pepper icon
    Green bell pepper1diced
  • Green onion icon
    Green onion2finely sliced
  • Garlic clove icon
    Garlic clove3
  • Red chili icon
    Red chili1
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Vegetable stock icon
    Vegetable stock150 g
  • Red wine icon
    Red wine170 g
  • Water icon
    Water200 g
  • Bay leaves icon
    Bay leaves2
  • Fresh thyme icon
    Fresh thymeas needed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches
  • Black pepper icon
    Black pepper1 pinch
  • Smoked paprika icon
    Smoked paprika1 tablespoon
  • Orzo icon
    Orzo250 g
  • Parmesan cheese icon
    Parmesan cheeseas needed
  • Sour cream icon
    Sour cream200 g
  • Fresh parsley icon
    Fresh parsley16 g
  • Red chili icon
    Red chili1finely sliced

  • 1. Pre-heat oven - 180°C
  • 2. Place onions, garlic, chillies and evoo into the Thermomix bowl
  • 3. Chop with MC in place - 5 sec, speed 6
  • 4. Cook - 5 min, Varoma, speed 1
  • 5. Add celery, tomatoes
  • 6. Chop with MC in place - 3 sec, speed 5
  • 7. Pour into a casserole dish
  • 8. Stir through diced capsicum, stock, wine, water, bay leaves, thyme, salt, pepper, paprika and risoni
  • 9. Cover the casserole dish
  • 10. Bake - 30 min, 180°C
  • 11. Uncover the dish
  • 12. Bake - 15 min, 180°C
  • 13. You could also stir through some cheese if desired
  • 14. Garnish with spring onions, parsley, chilli and sour cream

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