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Rapid Greek Beef & Herby Veg Risoni

Rapid Greek Beef & Herby Veg Risoni

with Dried Oregano & Fetta Cubes

Recipe Development TeamUpdated on May 11, 2026

Get up to $230 off

Get up to $230 off

Calories

:

670 kcal

Protein

:

44.3g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Eggs
Soy

Get ready for a hug in a bowl with this warming Greek beef risoni. The pasta drinks up the rich passata and stock sauce, becoming perfectly tender alongside the savoury beef. We've finished it with fresh spinach and scattered fetta cubes to add a creamy, salty contrast that lifts the whole dish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy.)

1

Zucchini

250 g

Beef Mince

1 packet

Garlic Paste

1 sachet

Garlic & Herb Seasoning

1 packet

Passata

1 sachet

Vegetable Stock Pot

1 sachet

Dried Oregano

1 packet

Baby Spinach Leaves

1 packet

Fetta Cubes

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories670 kcal

Energy (kJ)2800 kJ

Fat23.8 g

of which saturates8.7 g

Carbohydrate67 g

of which sugars9.4 g

Dietary Fibre5.1 g

Protein44.3 g

Cholesterol16.2 mg

Sodium1140 mg

Potassium81.5 mg

Calcium2.5 mg

Iron0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Large Frying Pan

Cooking Steps

Cook the risoni

1

• Boil the kettle.
• Pour boiling water into a large saucepan over high heat with a pinch of salt.
• Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Reserve some pasta water (see ingredients).
• Drain risoni, then return to saucepan. Drizzle with olive oil.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

Start the sauce

2

Meanwhile, roughly chop zucchini.
Heat a large frying pan over high heat. Cook beef mince and zucchini (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
Add garlic paste and garlic & herb seasoning and cook, until fragrant 1 minute.

Bring it all together

3

• Reduce heat to medium, then add passata, stock concentrate and a pinch of dried oregano (see ingredients). Simmer until slightly reduced, 2-3 minutes.
• Remove pan from heat, then stir through the reserved pasta water and baby spinach leaves until wilted and combined. Season to taste with salt and pepper.

TIP: Add a splash of water if the sauce becomes a little dry

Finish & serve

4

• Divide Greek beef and herby veg risoni between bowls.
• Crumble over fetta cubes and garnish with a pinch of dried oregano to serve. Enjoy!

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