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ModOz Recipes
Seared Beef & Easy Green Risoni

Seared Beef & Easy Green Risoni

with Basil Pesto and Fetta

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3.2 / 4 Ratingout of 153 ratings
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Good old risoni. Halfway between rice and pasta, it’s perfect for this pesto dish with tender seared beef and creamy fetta. Don’t forget to rest you meat for perfect succulent bites!

Allergens:GlutenMilkTree Nuts
Preparation Time40 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 clove


1 packet

beef rump

1 sachet

Italian herbs

1 unit


1 bag

baby spinach leaves

2 packet


(ContainsGlutenMay be presentEgg, Soy)

1 cube

beef stock

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 block

fetta cheese


Not included in your delivery

olive oil

½ tsp


1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2360 kJ
Fat28 g
of which saturates6.5 g
Carbohydrate39.1 g
of which sugars3 g
Protein37.3 g
Sodium794 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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Marinate the beef
Marinate the beef

Peel and crush the garlic and place in a medium bowl. Add the beef rump, 1/2 the Italian herbs, salt (use suggested amount) and balsamic vinegar to the bowl. Drizzle with olive oil, season with pepper and toss to coat. Set aside to marinate. Tip: If you have time, set aside to marinate for 10 minutes to pack in flavour and increase tenderness.

Get prepped
Get prepped

While the beef is marinating, bring a medium saucepan of salted water to the boil. Roughly chop the baby spinach leaves. Cut the zucchini into 0.5 cm half-moons.

Cook the risoni
Cook the risoni

Add the risoni to the saucepan of boiling water and crumble in the beef stock cube. Cook for 6-8 minutes or until ‘al-dente’. Reserve 1/4 cup of the pasta water, then drain well and return to the saucepan. Tip: Add a drizzle of olive oil to prevent the risoni from sticking. Add the baby spinach leaves and stir through until wilted. Add the traditional pesto and stir through to coat. Tip: If the risoni is a little dry, add a splash of the pasta water.

Cook the beef
Cook the beef

While the risoni is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Tip: This will give you a medium steak but cook it less for rare, or a little more for well done. Set aside on a plate and cover with foil to rest for a few minutes. Slice into 1 cm strips.

Cook the zucchini
Cook the zucchini

While the steak is resting, return the pan to a medium-high heat with a drizzle of olive oil (no need to wash out the pan). Add the zucchini and the remaining Italian herbs and cook for 2-3 minutes, or until tender.

Serve up
Serve up

Divide the green risoni between plates and top with the zucchini and seared beef. Crumble over the fetta.