I made this yummy meal for dinner last night and it is instantly my new favourite weeknight, sit on the couch and natter whilst we eat, recipe. It’s tasty but mild in flavour and totally up my alley. So I thought I’d share. 🙂
We spent most of the day out and about and enjoying the sunshine so I hadn’t time to cook and chose the quickest thing on our meal plan.
Unfortunately, the basil had been squashed beyond recognition so I had to substitute parsley.
The Mr reckons a smashing of chilli would have made him happier so I shall add some next time for him.
Tomato and Basil Risoni with ricotta
Donna Hay magazine, issue 42
1 clove garlic, sliced
250g cherry tomatoes
2 1/2 cups chicken stock
1 cup risoni
1/2 cup basil leaves
1/2 cup fresh ricotta
salt and pepper
Heat the butter in a deep frying pan over medium heat. Add the garlic and tomatoes and cook 2-3 minutes or until tomatoes begin to soften. Add the risoni and stock and cook for 15 minutes or until al dente. Stir through the basil, ricotta, salt and pepper and top with parmesan.