Just like its much-publicized pasta counterparts; rice is also on the edge of a stellar comeback. If you enjoy homemade sushi, paella, hearty soups, creamy risotto or orzo-like fresh salads; a new variety of products has just entered the market. It offers a rice-like experience, sans any of the white starches/sugar. It’s not orzo and it’s not rice. It’s technically not pasta, either. It’s Risoni. A 1-ingredient wonder made from either chickpeas or red lentils, and taste-wise, it will surprise you in the best possible way!

Nutritionally speaking; you’re looking at a little powerhouse that boasts only 1 gram of sugar and a whooping 12 grams of protein. That’s enough plant-based protein to consider it a well-balanced meal if paired with some vegetables, alone. This makes it a great option for both; plant-based eaters and those who enjoy animal protein. It’s got a great texture, it’s ready in mere minutes, and it offers a great quick weeknight dinner option.

I decided to venture into this creamy, hearty and cozy tomato risotto to incorporate some seasonal elements because, summer = tomato galore! But what I love about this dish is that it can be enjoyed year-round and it spells comfort food without sacrificing nutrition. The tomatoes can easily be subbed by meaty mushrooms, zucchini, leeks or artichokes and you still have a great little go-to recipe that’s very versatile and easy to adapt.

But for me, as soon as Fall or cooler weather looms straight ahead I start craving thick tomato soup with a bit of shaved, aged parmesan melted on top. And friends, this is the rice version of that beloved meal and it doesn’t disappoint! You can leave the cheese in or out; totally depends on your dietary preferences. You can top with gluten-free croutons, nutritional yeast, a drizzle of extra virgin olive oil, and fresh rosemary or thyme sprigs!

What you’ll love about Risoni is the unparalleled texture! It’s not clumpy, soggy or mushy and it reheats so well! Pretty perfect I’d say, if you want to meal prep a big batch for lunches or dinners to eat during the busy week ahead. I cooked mine in bone broth (as opposed to water) because I was feeling a little extra, and there’s so much goodness in it!

Go ahead and give this little recipe a try! ONLY three easy steps stand in between you and this delicious dish.

Happy Cooking,

Aleyda. x

Ingredients

Risotto Tomato Broth

• 2 cups of organic cherry tomatoes, halved
• 2-3 cloves of garlic, finely minced
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of grass-fed butter (unsalted)
• ½ tablespoon of raw honey or agave
• 4 cups of vegetable or bone broth
• ¼ tsp apple cider vinegar
• 1 bay leaf

Risoni Risotto

• 1 box of Explore Cuisine Organic Chickpea Risoni (300g)
• 1 large onion, finely chopped
• 1 green pepper, finely chopped
• 1 tablespoon of extra-virgin olive oil
• 1 tablespoon of grass-fed butter
• 1 tsp of red chili flakes (optional)
• handful of fresh rosemary or basil
• sea salt and pepper, to taste
• ~3/4 cups of grated parmesan cheese (aged parmigiano add so much flavor and saltiness, in fact I don’t even add sea salt and pepper above because the cheese takes care of it!) 

Note: You could also use pecorino romano! It’s a great alternative to parmesan, slightly sharper and made from sheep’s milk. It’s also easier to digest!

Tomato Broth Instructions

• Bring a sauce pan to medium/high heat and add 1 tablespoon of grass-fed butter plus 1 tablespoon of extra-virgin olive oil. When warm/sizzling, add the garlic and allow it to brown, slightly. Add the tomatoes and stir, once they’ve softened and sautéed (about ~7-10 mins), add the broth, any sea salt or pepper to taste, the apple cider vinegar, honey, a bay leaf and cover. Remove from the heat, remove the bay leaf and you may use an immersion blender or potato masher to try and liquify/break up the larger pieces. You could also blitz in your blender for less than 6 seconds. Return smooth contents to the pan. 

Risotto Instructions

• In another large saucepan at med high/heat, combine the 1 tablespoon of extra-virgin olive oil with the 1 tablespoon of butter. Add the finely diced onion and green pepper and allow them to cook/soften. Throw in the package of risoni and allow it to cook/warm for ~2 mins while stirring it to coat it well. Add 1 cup of the tomato broth (at a time), stir and cover. Check and see that the liquid has been mostly absorbed and test the consistency/texture and add another 1 to 1/2 cup of the tomato stock again. I cooked mine for a total of ~15-20 mins. Risoni in general requires a little less liquid that standard arborio rice.

*You may also cook the Risoni (separately) ahead of time: 3 liters of water brought to a boil, sea salt and olive oil and then reduce to a simmer for ~8 minutes. If you decide to do this, you only need to mix it with ½ cup of the tomato broth and save the rest of the tomato mixture for another serving. I would still add the onions and green peppers to pan and once softened, add the cooked risoni & mix in with the tomato broth.

• Season with salt and pepper & chili flakes, as desired. Once the desired consistency is achieved (I like mine slightly al dente) remove from the heat and add the parmesan or pecorino romano cheese and stir until melted. Top with fresh basil or rosemary sprigs and I like to add some whole cherry tomatoes in the middle for décor/presentation.

Enjoy with eyes closed, it’s THAT good! 

By: Aleyda/ The Dish On Healthy for Explore Cuisine.