Veggie Risoni

Prep. Time: 10 min
Cook Time: 30min
Serves: 4

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INGREDIENTS

• ½ Brown Onion

• 4 Garlic Cloves

• ½ (large) Yellow Capsicum

• ½ Zucchini

• 2 Button Mushrooms

• 1-2 Tbsp Olive Oil

• 1 tsp Paprika

• 1 x 400g tinned Cannellini Beans (Butter Beans)

• 1 ¼ cup Risoni Pasta

• 1 3/4 cup Filtered Water

• 1 ½ Tbsp Veggie Stock Paste

• 1 x 400ml Organic Coconut Milk

• 1/3 cup Frozen Peas

• 100g (½ punnet) Cherry Tomatoes

• ½ Lemon (juice only)

• Fresh Basil (for serving)

DIRECTIONS

Traditional
Finely dice the onion, garlic, capsicum, zucchini and mushrooms. Place into a large saucepan (with a lid), along with the olive oil. Sauté for 5 MIN.

Add the paprika, rinsed beans, water, veggie stock paste, coconut milk, risoni and lemon juice. Stir, cover and bring to a boil. Reduce the heat to a simmer, cook for 15-20 MIN stirring frequently.

Add the quartered tomatoes and peas. Cook for a further 5 MIN. Turn off the heat, add the spinach leaves and stir through.

Thermomix

Add the onion, garlic and roughly chopped capsicum, zucchini and mushrooms to the TM bowl. Chop for 10 SEC / SP 6. Add the olive oil and sauté for 5 MIN / VAROMA / REVERSE / SP 1.

Add the paprika, rinsed beans, water, veggie stock paste, coconut milk, risoni and lemon juice. Cook for 20 MIN / 100˚C / REVERSE / SP 1.

Add the quartered tomatoes and peas. Cook for 5 MIN / 100˚C / REVERSE / SP 1. Add the spinach leaves and stir through 1 MIN / 100˚C / REVERSE / SP 1.

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Serve and garnish with the fresh chopped basil leaves.

NOTES

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.