Risoni Vegetarian Jambalaya
Serves
6
Total Time
1hrs
Calories
334
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 onion2quartered, peeled
- Jalapeño pepper1deseeded
- Celery stalk3chopped
- Tomato2chopped
- Red bell pepper1diced
- Green bell pepper1diced
- Green onion2finely sliced
- Garlic clove3
- Red chili1
- Extra virgin olive oil20 g
- Vegetable stock150 g
- Red wine170 g
- Water200 g
- Bay leaves2
- Fresh thymeas needed
- Pink himalayan salt flakes2 pinches
- Black pepper1 pinch
- Smoked paprika1 tablespoon
- Orzo250 g
- Parmesan cheeseas needed
- Fresh parsley16 g
- Sour cream200 g
- Red chili1finely sliced
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
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