One Pot Greek Style Risoni

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4


500g risoni

2 x (400g) can crushed tomatoes

1 small onion, sliced thinly

1 garlic clove, sliced

¼ cup pitted kalamata olives

1 bunch dill, chopped finely

1 cup baby spinach

¼ cup extra virgin olive oil

500ml vegetable stock

150g Greek feta

1 lemon, juiced


In a large pan on medium heat, add olive oil, garlic and onion. Cook for 3 to 5 minutes or until the onion is soft.

Add olives, half the amount of dill, tomatoes, and stock to the pan. Mix.

Pour pasta into the pan and stir through, ensuring none stick to the bottom.

Cover with a lid and bring to the boil, reduce heat to a simmer and cook for 10 minutes or until pasta is cooked.

Stirring occasionally.

Once pasta is cooked, turn off heat and add remaining dill, spinach and lemon juice.

To finish, crumble feta over the top and serve.


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