This dish is super quick so it is perfect to pull you out of the midweek ‘what should I make’ funk. Chop the greens as aggressively as you feel as no-one will ever see or judge the knife skills when a dish is this deliciously creamy and satisfying!
Ingredients:
- 1 zucchini, finely grated
- 1 leek
- Bunch of silverbeet
- Bunch of kale
- 1 green chilli
- 1 clove garlic
- 1 cup of parmesan
- 1 cup risoni
- 2 veggie stock cubes
- 1 cup of milk
- 2 1/2 cups of water
- Olive oil
- Butter
- Salt and cracked pepper
- Lemon
- Meredith's goats cheese
Method:
- Heat up the glug of oil & knob of butter
- Add in chopped leeks and brown
- Add in garlic and chilli and one of the stock cubes
- Add 1 cup of risoni and brown slightly
- Add in the zucchini and cook for 2 minutes
- Add in the kale and silverbeet, allow to wilt, then add half a cup of water
- Squeeze in lemon juice of one lemon then add the salt and pepper to taste.
- Crumble in the other stock cube, add two cups of water, bring to the boil and simmer until the risoni is al dente
- Then add in the milk and parmesan. Stir until creamy.
- Take off heat and let sit for ten mins.
Serve with optional parsley & a generous serving of Meredith's goats cheese. Yum!
For best results, we recommend using a saucepan from the RACO Minerale 5 Piece Set.