image for Greek roasted vegetable risoni recipe

Greek roasted vegetable risoni by Miranda Farr

Greek roasted vegetable risoni for 4 person

This pasta dinner idea is a fabulous blend of colours and flavours.

Ingredients for Greek roasted vegetable risoni

  • Olive oil, to grease
  • 150g (1 cup) plain flour
  • 1 tablespoon baking powder
  • 170g (1 cup) instant polenta (cornmeal)
  • 1 teaspoon salt
  • 2 eggs, lightly whisked
  • 250ml (1 cup) buttermilk
  • 1 tablespoon olive oil, extra
  • 2 x 125g cans corn kernels, rinsed, drained

    Greek roasted vegetable risoni, How to Make

    • Step 1
      Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin, onion, capsicum, zucchini, garlic and 1 tablespoon oil in a bowl. Toss to coat. Season with salt and pepper. Place on prepared baking tray. Roast for 30 minutes or until tender.
    • Step 2
      Meanwhile, cook risoni in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan. Cover to keep warm.
    • Step 3
      Add lemon juice, feta, roasted vegetables and remaining oil to risoni. Toss gently to combine. Serve topped with pine nuts.


    Additional information for Greek roasted vegetable risoni

    Preparation: 0:25 Minutes, Cooking: 0:30 Minutes, Serving: 4 Person, Level:

    Nutrition Info:

    2226 kj Energy, 27g Fat Total, 7g Saturated Fat, 6g Fibre, 15g Protein, 16mg Cholesterol, 300.91mg Sodium, 9g Carbs (sugar), 56g Carbs (total),

    All nutrition values are per serve

    This Greek roasted vegetable risoni published first on: Super Food Ideas, Images by: Ben Dearnley

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