Green Risoni

Green Risoni

Recipe by Fenella McGowan

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!


  • 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


  1. Heat up the glug of oil & knob of butter
  2. Add in chopped leeks and brown
  3. Add in garlic and chilli and one of the stock cubes
  4. Add 1 cup of risoni and brown slightly
  5. Add in the zucchini and cook for 2 minutes
  6. Add in the kale and silverbeet, allow to wilt, then add half a cup of water
  7. Squeeze in lemon juice of one lemon then add the salt and pepper to taste.
  8. Crumble in the other stock cube, add two cups of water, bring to the boil and simmer until the risoni is al dente
  9. Then add in the milk and parmesan. Stir until creamy.
  10. 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.

Back to blog