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Risoni Milanese (Lombardy)
Risoni Milanese (Lombardy) made with Explore Cuisine Red Lentil Risoni. Organic, Vegan and Gluten Free Risoni
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Vegetarian Yes
Available Time 10 Min
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
  • 1 box Explore Cuisine Red Lentil Risoni
  • 3 tbsp olive oil (divided)
  • 1 yellow onion (chopped)
  • 1 pinch saffron threads
  • 1/2 cup dry white wine
  • 1 tbsp unsalted butter
  • 1/4 cup freshly grated parmigiano (reserve a block to shave for garnish)
  • Salt & freshly ground black pepper (to taste)
  • 2 cups baby arugula
  • 1 lemon (halved)
  • 1 pint cherry tomatoes (halved)
Vegetarian Yes
Available Time 10 Min
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
  • 1 box Explore Cuisine Red Lentil Risoni
  • 3 tbsp olive oil (divided)
  • 1 yellow onion (chopped)
  • 1 pinch saffron threads
  • 1/2 cup dry white wine
  • 1 tbsp unsalted butter
  • 1/4 cup freshly grated parmigiano (reserve a block to shave for garnish)
  • Salt & freshly ground black pepper (to taste)
  • 2 cups baby arugula
  • 1 lemon (halved)
  • 1 pint cherry tomatoes (halved)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook risoni according to package directions. Reserve 1 cup of water.
  2. Meanwhile in a high-sided sauté pan, heat 2 tablespoons olive oil.
  3. Add yellow onion, cook until translucent.
  4. Add saffron threads, season with salt and pepper.
  5. Add cooked risoni and deglaze pan with wine. Stirring constantly to create a creamy, starchy sauce.
  6. Finish with butter and grated Parmigiano.
  7. Meanwhile, in a medium bowl, add arugula, juice of 1 lemon, and cherry tomatoes. Toss with 1 tablespoon of olive oil, season with salt and pepper. Serve on top of risoni risotto.
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