Quick

One-pan summer risoni

Name: One-pan summer risoni
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 400g risoni or orzo pasta; 1 bunch asparagus, trimmed, cut into 2cm lengths; 200g sugar snap peas; 200g Persian feta, or other marinated feta, drained, 1/3 cup (80ml) marinating oil mixture reserved; 1/2 bunch parsley, leaves chopped; Finely grated zest and juice of 1 lemon; 2 (x 150g) hot-smoked salmon fillets

2 ratings

05m

10m

Jump to recipe

by Warren Mendes

delicious. team

Oct 09, 2015

Create art on a plate with this colourful summer risoni, loaded with flakes of hot-smoked salmon and fresh asparagus.

400g risoni or orzo pasta
1 bunch asparagus, trimmed, cut into 2cm lengths
200g sugar snap peas
200g Persian feta, or other marinated feta, drained, 1/3 cup (80ml) marinating oil mixture reserved
1/2 bunch parsley, leaves chopped
Finely grated zest and juice of 1 lemon
2 (x 150g) hot-smoked salmon fillets

Method

1.

Boil the kettle. Place a saucepan over high heat and add boiling water and 1 tsp salt. Add risoni, reduce heat to medium, then simmer for 7 minutes or until al dente, adding asparagus and sugar snap peas for the final 2 minutes. Drain, reserving 1/2 cup (125ml) cooking liquid. Return reserved liquid to pan with risoni mixture.
2.

Add reserved oil mixture to pan with parsley and zest. Season. Break up the salmon and feta into bite-sized pieces, add to the risoni mixture and toss to combine. Squeeze over lemon juice to serve.

Reviews 2