Try cooking risoni like a risotto, it's a quicker and delicious alternative.
- Total Fat
- Total Carbohydrates
- 400gr Barilla Risoni pasta
- 1 jar Barilla Red Wine & Garlic sauce
- ½ onion, finely chopped
- 250g Italian sausage, skin removed
- 1L chicken stock
- 25g unsalted butter
- 40g continental parsley, chopped
- 50ml Extra Virgin Olive Oil
- 80g Parmigano Reggiano
- Sea salt and black pepper, to taste
In a large frypan, heat the oil, add the onions and cook for 2-3 minutes. Add the sausage and cook, stirring occasionally, for 2 minutes.
ADD THE RISONI
Add the Barilla Risoni and stir for 2 minutes.
BOIL THE STOCK
In a separate saucepan, bring stock to the boil. Start adding a ladle of boiling stock at a time and stir as if you were cooking a risotto. Cook on a gentle heat and as the liquid is absorbed, add the Red Wine & Garlic sauce and more stock; repeat until the pasta is cooked.
COMBINE AND SERVE
Once cooked, remove from heat and stir in the cheese, butter, parsley and season with sea salt and pepper. Serve hot.