Vegetable Risoni

Posted By: Margie Babon


puree of vegetable soup (4)


300 gms asparagus

200 gms risoni (cooked according to pasta instructions)

100 gms broccoli florets

1 small carrots, julienne

1 pack paella powder

300  gms shiitake mushroom

1 small sweet onion, chopped

4 cloves garlic, minced

3 tbsp. olive oil

¼ cup vegetable stock

1 cup water (for paella powder)

1 cup tomato sauce

Freshly ground pepper


  1. In a deep sauce pan, warm olive over medium heat and sauté garlic aromatic then add sweet onion and sauté for 3 minutes. Add shiitake mushroom and sauté for 5 minutes.
  2. Add asparagus, broccoli florets, carrots then sauté for 5 minutes. Pour vegetable stock and simmer for 5minutes. Set aside
  3. In a large pan or paella pan, dissolve paella powder in  boiling 1 cup of water for 5 minutes. Add tomato sauce , mixing well. Add salt and pepper to taste.
  4. Add pasta risoni (grain-like pasta) and vegetables, mixing well.
  5. Adjust taste by adding sea salt and freshly ground pepper.
  6. Makes 6-7 servings.


Add a little spice by adding chili olive oil when serving vegetable risoni.

puree of vegetable soup (3)


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