Rainbow Risoni

Serves 4 people


  • 1 brown onion, finely diced
  • 2 cloves garlic, finely diced
  • 12 tsp dried chili flakes
  • 12 tsp dried oregano
  • 1 punnet tomatoes
  • 2 tbsp capers (in brine)
  • 13 pitted kalmata olives
  • 1 cup mushrooms, sliced
  • 1 cup risoni
  • 500ml salt reduced vegetable stock
  • 12 jar roasted capsicum, sliced into strips
  • Handful parsley
  • 200g marinated feta cheese
  • Extra virgin olive oil


  • Heat a large frying pan over medium heat, drizzle olive oil and add the onion, garlic, chilli and oregano. Stir for 3 minutes or until the onion has softened
  • Add the tomatoes, capers, olives, mushrooms and risoni into the pan and cook, stirring for 2 minutes
  • Pour the stock into the pan and stir to a simmer. Turn the heat down to low and cook, stirring for 3 – 4 minutes
  • Scatter over the capsicum and cover the pan with the lid. Simmer for 15 minutes or until the risoni has soaked up the stock and softened
  • Chop half of the parsley and stir through with half of the feta
  • Serve the risoni with the remaining feta, parsley, black pepper and drizzle over olive oil if desired

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