Risoni Vegetarian Jambalaya

Name: Thermomix recipe: Risoni Vegetarian Jambalaya
Prep time: 10 min
Cook time: 50 min
Ingredients: 2 red onion peeled and quartered; 3 cloves garlic; 1 fresh jalapeno chilli (Deseeded if you prefer less heat); 1 red chilli; 20 Grams Extra Virgin Olive Oil (EVOO); 3 Stalks of celery, roughly chopped; 2 large tomatoes, roughly chopped; 1 capsicum/bell pepper red, diced; 1 capsicum/bell pepper green, diced; 150 Grams liquid vegetable stock; 170 Grams Red wine; 200 Grams Water; 2 bay leaf fresh or dried; Few sprigs of fresh thyme; 2 Pinches pink salt flakes; Pinches black pepper; 1 Tablespoon smoked paprika; 250 Grams Risoni pasta; 2 Spring onions, sliced thinly; 1 Handful Fresh parsley to garnish; 1 red chilli sliced thinly to garnish; 200 Grams sour cream to serve

Make on Fresco

Serves 6 Prep Time 10 minutes Cook Time 50 minutes Rated: Print

WE LOVED THIS DISH! It started as a bit of a joke, as mostly risoni is the only pasta still available during the crazy shelf stripping episodes we are all seeing happen around the world! I think that is because people have no idea what to do with risoni, the little rice shaped pasta. Rest assured I will never make homemade risoni...I think we are probably on the same page about that one...can you even imagine?

SOOO when it was posted on social media that risoni was still widely available we got cracking. This dish was a revelation. Even my carnivore man child asked for more and told me he loved it! WINNING.

I think you can safely buy risoni kids, if that is all there is left, we got you sorted!

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Need

2 red onion peeled and quartered
3 cloves garlic
1 fresh jalapeno chilli (Deseeded if you prefer less heat)
1 red chilli
20 Grams Extra Virgin Olive Oil (EVOO) BUY
3 Stalks of celery, roughly chopped
2 large tomatoes, roughly chopped
1 capsicum/bell pepper red, diced
1 capsicum/bell pepper green, diced
150 Grams liquid vegetable stock
170 Grams Red wine
200 Grams Water
2 bay leaf fresh or dried
Few sprigs of fresh thyme
2 Pinches pink salt flakes BUY
Pinches black pepper
1 Tablespoon smoked paprika
250 Grams Risoni pasta
2 Spring onions, sliced thinly
1 Handful Fresh parsley to garnish
1 red chilli sliced thinly to garnish
200 Grams sour cream to serve

Do

1: Preheat oven to 180°C.
2: Place onions, garlic, chillies and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.
3: Add celery, tomatoes and chop 3 sec/speed 5.
4: Pour into a casserole dish, and stir through diced capsicum,stock, wine, water, bay leaves, thyme, salt, pepper, paprika and risoni making sure the pasta has plenty of liquid around it.
5: Bake covered, for 30 minutes, then 15 minutes uncovered. You could also stir through some cheese if desired.
6: Garnish with spring onions, parsley, chilli and sour cream.

Served with

Turkish Bread

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!