Beef and Vegetable Risoni

Difficulty | Serves 2 | Book - MORE Cooking for 1 or 2 people

healthy beef and vegetable risoni recipe

cooking spray
200g very lean beef mince
½ teaspoon crushed garlic (in jar)
2 teaspoons (10g) Flora® Light margarine
⅓ cup onion diced
¾ teaspoon crushed garlic (in jar)
½ cup raw risoni pasta (San Remo®)
1½ cups water
1½ teaspoons salt-reduced beef stock powder
⅓ cup red capsicum diced
1 cup small broccoli florets
⅓ cup frozen peas
2 tablespoons no-added-salt tomato paste
¾ cup canned no-added-salt diced tomatoes
1 tablespoon wholegrain mustard (in jar)
2 tablespoons finely grated parmesan cheese (Kraft®)
¼ cup (20g) fresh basil leaves sliced

Per serve
Kilojoules1588 (cals 379)
GI RatingLow


  1. Coat a large saucepan (that has a lid) generously with cooking spray. Brown mince with ½ teaspoon garlic. Remove mince from saucepan. Clean saucepan.
  2. Melt margarine in saucepan then add onion and ¾ teaspoon garlic, sauté for 1 minute.
  3. Add risoni, stirring into onion mix for 30 seconds. Add water and stock powder. Bring to boil then put lid on and reduce to a slow boil. Cook for 5 minutes, stir occasionally to prevent pasta from sticking to base of pan.
  4. Remove lid. Fold capsicum, broccoli and peas into mix. Slow boil for 5 minutes, lid off. Stir frequently.
  5. Add tomato paste, canned tomato, mustard and parmesan to mix, combine well. Slow boil a further 5 minutes or until pasta is cooked to your liking.
  6. Add cooked mince, basil leaves and pepper to taste, fold through until boiling.

Suitable to be frozen.

Dietitian's tip

Risoni pasta looks very much like rice however it is a pasta and as such has a low glycaemic index. This meal tastes great and will leave you feeling full long after you have finished it.

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