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How to make Risoni primavera

Yield = 4
Prep time: 0:07
Cook time: 0:07
Total time: 0:14

Ingredients

  • 1 1/2 cups (330g) risoni
  • 150g snow peas, trimmed, thinly sliced lengthways, or green beans, trimmed, halved crossways
  • 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
  • 6 yellow squash, quartered
  • 100g baby spinach leaves
  • 2 tbs lemon juice
  • 1 tbs olive oil
  • 125g goat’s cheese, coarsely crumbled
  • 1/3 cup basil leaves

Method

  • Step 1 Cook risoni in a large saucepan of boiling water following packet directions or until just tender, adding vegetables in the last 3 mins of cooking. Refresh under cold water. Drain. Return to pan.
  • Step 2 Add spinach, lemon juice, oil and half the goat’s cheese to the risoni mixture in pan. Gently toss to combine. Season.
  • Step 3 Divide among serving bowls. Top with basil and remaining goat’s cheese.