• 6servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive

  2. 1 medium fennel bulb, finely

  3. 1 large carrot, peeled and finely

  4. 1 large zucchini, finely

  5. 1 onion, finely cup finely chopped

  6. 2 garlic cloves, finely

  7. 1 L chicken or vegetable cup risoni cup frozen

  8. 1 teaspoon finely chopped fresh 1 teaspoon finely chopped fresh Salt and

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over high heat.

  2. Add the fennel, carrot, zucchini, onion, celery and garlic. Cook, stirring, for 5 minutes or until just tender.

  3. Add the stock and bring to the boil.

  4. Add the risoni and cook, stirring occasionally, for approximately 5 minutes.

  5. Add the peas and continue to cook for 2 minutes or until peas are bright green and tender, and the risoni is al dente, then remove from heat.

  6. Add the tarragon and parsley, and stir through.

  7. Taste, and season with salt and pepper. Ladle into bowls and serve.


Send feedback