Vegetable Risoni Bake

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This Vegetable Risoni Bake is something that is so quick and easy to whip and provided you have a packet of risoni the rest of the ingredients are generally found in most fridges and pantries. It’s very adaptable so you can use any vegetables you like in this. Change up the flavours

I have tried this a two different ways a few times in an attempt to see what version is better. I have done this as an all in one meal and also as separate components and combining. I find when cooking all in one it goes a little gluggier then Id like (kiddies weren’t fussed) so for best results I always cook the sauce and pasta separately then pop into the oven to bake.

This is a great meal for kiddies, babies included. Simply blend for little bubs or serve as is for older ones.

You can certainly add some bacon, tuna or shredded chicken to this dish if you wanted. If you are using bacon simply cook at the same time as the onion and garlic. If you want to add tuna or precooked shredded chicken, add before baking.

 

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 Don’t worry! I haven’t forgotten you. You will find instructions for this Vegetable Risoni Bake below the tmx instructions.

 

Vegetable Risoni Bake
Serves 4
Print
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 400g risoni
  2. 100g grated cheese
Sauce
  1. 1 onion, peeled and quartered
  2. 2 garlic cloves, peeled
  3. 10g oil
  4. 1 carrot, roughly chopped
  5. 1 zucchini, roughly chopped
  6. 20g baby spinach leaves
  7. 1 red capsicum, roughly chopped
  8. 1/2 medium sized sweet potato, peeled and roughly chopped
  9. 400g tinned diced tomatoes
  10. 2 tablespoon worstershire sauce, see note
  11. 1/2 cup of water with 1 teaspoon vegetable stock concentrate or stock cube added to it
  12. Pepper to taste
Instructions
  1. Preheat oven to 180 degrees.
  2. Cook pasta according to packet instructions.
  3. Place onion and garlic into bowl.
  4. Blitz on speed 7 for 5 seconds.
  5. Add oil and cook at 100 degrees, speed 2 for 4 minutes.
  6. Add remaining vegetables.
  7. Blitz on speed 7 for 4 seconds. Blitz longer if you would like finer vegetables. The choice is yours.
  8. Add tomatoes, sauce and stock.
  9. Cook at 100 degrees, speed 3 for 12 minutes.
  10. Drain pasta once cooked, add to the veggie sauce and mix on reverse, speed 3 to combine.
  11. Pour into a oven proof dish and sprinkle grated cheese over the top.
  12. Bake until cheese is golden. Approximately 20 minutes.
  13. Serve with salad and garlic bread.
Notes
  1. Use a anchovy free Worcestershire sauce if you want this to remain a vegetarian dish.
The Road to Loving My Thermo Mixer http://www.trtlmt.com.au/
 

Vegetable Risoni Bake
Serves 4
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 400g risoni
  2. 100g grated cheese
Sauce
  1. 1 onion, diced
  2. 2 garlic cloves, crushed
  3. 10g oil
  4. 1 carrot, grated
  5. 1 zucchini, grated
  6. 20g baby spinach leaves
  7. 1 red capsicum, diced fineley
  8. 1/2 medium sized sweet potato, grated
  9. 400g tinned diced tomatoes
  10. 2 tablespoon worstershire sauce, see note
  11. 1/2 cup of water with 1 teaspoon vegetable stock concentrate or stock cube added to it
  12. Pepper to taste
Instructions
  1. Preheat oven to 180 degrees.
  2. Cook pasta according to packet instructions.
  3. Add oil, onion and garlic to a pan over medium heat.
  4. Cook until transcluent and aromatic.
  5. Add remaining vegetables.
  6. Cook for 5 minutes until slightly softened, stiring often.
  7. Add tomatoes, sauce and stock.
  8. Simmer for 12 minutes.
  9. Drain pasta once cooked, add to the veggie sauce and stir to combine.
  10. Pour into a oven proof dish and sprinkle grated cheese over the top.
  11. Bake until cheese is golden. Approximately 20 minutes.
  12. Serve with salad and garlic bread.
Notes
  1. Use a anchovy free Worcestershire sauce if you want this to remain a vegetarian dish.
The Road to Loving My Thermo Mixer http://www.trtlmt.com.au/
 

 

By | 2017-06-12T11:21:28+00:00 September 16th, 2014|Categories: Baby, Lunch and Dinner|1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Louise February 24, 2015 at 11:12 am - Reply

    I made this last night (accidentally left out the baby spinach) and it was a hit with (most) of the family. It makes a massive amount, so there is enough to put in the freezer as sides for a meal down the track.

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