Tomato risoni /orzo with dill and mozzarella
Risoni or orzo as it is also called, is a type of pasta that I associate fondly with my childhood. It was stirred through milk soups or made with a quick broth and I always found it filling and comforting. Now of course, the dish has come full circle and I now make it for my daughter, sometimes with a broth but more frequently in this style (Tomato risoni /orzo with dill and mozzarella).
Risoni/orzo can be prepared on the stovetop and is much quicker this way, especially if you need to pull together a fast meal. However, over time, I’ve found this preparation in an oven is more convenient because it involves less stirring and the oven does most of the work.
You can swap the tomato in the dish for red capsicum or use both together, and you can also swap the fresh mozzarella for feta. To serve I sometimes add a tablespoon of sour cream and a little lemon zest.
This tomato risoni /orzo with dill and mozzarella dish is easy and adaptable, and can be served as a main meal or as a side dish.
Tomato risoni /orzo with dill and mozzarella
Makes four servings
250g ripe cherry tomatoes, quartered
1½ tablespoons of olive oil, plus extra for drizzling
1 teaspoon sea salt, plus extra to taste
Cracked pepper to taste
1 cup risoni, 195g
1 cup passata, 245ml (rustic kind with seeds visible)
1 ¼ cup water, 210ml, plus extra
125g fresh mozzarella, quartered
2 dill stems
1 teaspoon dried oregano
Zest of a quarter lemon
To serve
Half a lemon, cut in quarters
Preheat your oven to 180°
In an oven dish place the cherry tomatoes, and drizzle with 1.5 tbsp of olive oil, add 1 tsp of sea salt, and cracked pepper. Mix everything together then place in the oven for 30 minutes
After 30 minutes the tomatoes will have softened and cooked, remove the dish from the oven and add the risoni, passata and water. Mix everything together well and place the dish back in the oven for a further 15 minutes
After 15 minutes remove the dish from the oven, give the ingredients a stir and check the water levels. If the ingredients are sticking or appear to drying out, add a quarter cup of water, a little drizzle of olive oil, then stir again and place back in the oven for another 15 minutes.
In the meantime cut the mozzarella roughly into teaspoon sized cubes and set aside.
Now roughly pull the fronds off the dill leaving only the stalks/stem. Cut the two stems finely together with the fronds and set aside
Remove the dish from the oven and add the mozzarella pieces, dill and zest the lemon over the risoni/orzo
Add another drizzle of olive oil, the dried oregano and stir everything together. Check for taste and season with salt and pepper to taste
Serve right away with a squeeze of lemon, and a slice of your favourite bread on the side. Tomato risoni /orzo with dill and mozzarella is best eaten the same day.
If you like this recipe then I think you might love our pasta bake (with meatballs) recipe.
