This risoni has bursts of garlic and rich, juicy tomato in every mouthful.
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomatoes on prepared tray. Spray with oil and season with salt and pepper. Bake tomatoes for 15 minutes or until softened slightly.
- Meanwhile, heat oil in a large heavy-based saucepan over medium-low heat. Sauté garlic and leek, stirring, for 2 minutes or until leek is soft. Add risoni. Stir to coat. Add 125ml (1/2 cup) of water to risoni mixture and stir with a wooden spoon until liquid is absorbed. Stir in stock powder. Add remaining water, 125ml (1/2 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more water. Cook for 10-12 minutes or until risoni is al dente.
- Stir in oregano, parmesan, tomatoes and any pan juices. Season with salt and pepper. Divide risoni mixture among serving bowls. Top with shaved parmesan and extra oregano.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set