Baked Veggie Risoni
with Parmesan Cheese
Risoni’s such a great, versatile little pasta. It’s of course delicious (like all pasta!), but behaves almost like rice, meaning this baked risoni is like a pasta bake, ratatouille and risotto all in one. You’ll love the richness of this sauce with eggplant and zucchini.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
smoked paprika
½
red onion
1
eggplant
2 clove
garlic
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 tin
diced tomatoes
1
zucchini
1 block
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
1 cup
water
½ tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, finely dice the red onion, cut the eggplant into 1 cm cubes, and peel and crush the garlic. Slice the zucchini into thin discs (unpeeled) and finely grate the Parmesan cheese.
Heat a heavy based pot or saucepan over a medium heat. Add in the olive oil, smoked paprika, red onion, eggplant and garlic, then fry until the eggplant softens (about 10 minutes). Add the risoni and stir to coat the grains in oil. Then add in the diced tomatoes and water, with the brown sugar, salt and pepper. Bring it to the boil and cook for 5 minutes. Then add in the zucchini and half of the Parmesan cheese. Stir to combine and transfer the mixture to a baking dish (no need if the pot is oven proof), then top with the remaining Parmesan cheese. Cook in the oven for 20 minutes.
To serve, divide the baked risoni between bowls. Enjoy!
