Serves 4 people
Ingredients
- 1 brown onion, finely diced
- 2 cloves garlic, finely diced
- 1⁄2 tsp dried chili flakes
- 1⁄2 tsp dried oregano
- 1 punnet tomatoes
- 2 tbsp capers (in brine)
- 1⁄3 pitted kalmata olives
- 1 cup mushrooms, sliced
- 1 cup risoni
- 500ml salt reduced vegetable stock
- 1⁄2 jar roasted capsicum, sliced into strips
- Handful parsley
- 200g marinated feta cheese
- Extra virgin olive oil
Method
- 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
