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Risoni with roasted vegetables and feta

Name: Risoni with roasted vegetables and feta recipe
Yield: 4
Cuisine: /italian
Ingredients: 250g risoni; 50.00 ml extra virgin olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 1½ tsp fennel seeds; 400g can chopped tomatoes with basil; 750ml mixed vegetables; 80.00 ml finely chopped basil leaves; 150g marinated feta, drained, crumbled; 2 small red onions, cut into wedges; 2 roasted red capsicums, drained, halved lengthways; 4 small zucchini, halved lengthways, flflesh scored; 350g cherry truss tomatoes, vine attached, broken into bunches; 2 garlic cloves, crushed; 2½ tbs Extra Virgin Olive Oil

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by Dominic Smith

Jan 16, 2025

"Toasting the risoni in a dry pan adds a nuttiness that rounds out this simple dish." – Dominic Smith

Risoni with roasted vegetables and feta

250g risoni
2½ tbs extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1½ tsp fennel seeds
400g can chopped tomatoes with basil
3 cups (750ml) vegetable or chicken stock
2 tbs finely chopped basil leaves
150g marinated feta, drained, crumbled

Roasted vegetables

2 small red onions, cut into wedges
2 roasted red capsicums, drained, halved lengthways
4 small zucchini, halved lengthways, flflesh scored
350g cherry truss tomatoes, vine attached, broken into bunches
2 garlic cloves, crushed
2 tbs finely chopped basil leaves
2½ tbs Woolworths Extra Virgin Olive Oil

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

For vegetables, place all ingredients in a large bowl, season to taste and toss gently to combine, without breaking off tomatoes from vine. Transfer to a roasting pan and roast for 15-20 minutes, until vegetables are lightly golden and tomatoes have blistered.
3.

Meanwhile, to toast risoni, heat a large, deep frypan over medium heat. Add risoni and cook, stirring frequently, for 5-6 minutes, until risoni is toasted and golden brown. Remove risoni from pan and set aside.
4.

Heat oil in the pan over high heat. Add onion, garlic and fennel, and cook, stirring occasionally for 4-5 minutes, until onion begins to soften. Add toasted risoni, canned tomatoes, stock and basil, and bring to the boil. Reduce heat to low and simmer, stirring frequently, for 15-20 minutes, until risoni is tender. Season to taste.
5.

To serve, arrange roasted vegetables on top of risoni and scatter with feta.