One Pot Orzo / Risoni Bolognaise
User Reviews
4.9
159 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
3 mins
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Total Time
21 mins
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Servings
4 -5
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Calories
484 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
One Pot Orzo / Risoni Bolognaise
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Dinner all made in one pot in just 20 minutes! A yummy bolognaise sauce made with orzo/risoni instead of spaghetti. Great couch food - and for kids too, less mess!
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Ingredients
- 1 tbsp olive oil
- 2 cloves of garlic , minced
- 1 small onion , peeled and diced (brown, white or yellow)
- 1 lb / 500g ground beef (mince)
- 24 oz / 700g tomato passata (Note 3)
- 2 tsp Worcestershire sauce
- 2 tsp dried Italian herbs , or any combination of dried parsley, oregano, basil
- 2 beef bouillon cubes (Note 1)
- 1/2 to 1 tsp salt (to taste)
- black pepper
- 3 cups water
- 1 1/2 cups dried orzo / risoni
To serve (optional)
- freshly grated Parmesan cheese
- finely chopped parsley
Instructions
- Heat the oil in a large skillet/fry pan (or pot) over medium high heat. Add the onion and garlic and cook for 3 minutes or until translucent.
- Add the mince and turn the heat up to high. Cook the mince, breaking it up as you go.
- When the mince is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer (it might bubble and spit slightly) add the orzo/risoni.
- Give it a quick stir then turn the heat down to medium low.
- Cook for 10 minutes, stirring frequently towards the end to ensure the orzo/risoni doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a slosh of hot water (tap or boiling).
- Remove the risoni from the heat. The risoni should be a teeny bit hard still and it should be very saucy when you take it off the stove. (Note 2)
- Check for seasoning (salt), then give it a good stir.
- Serve immediately, while it's piping hot and nice and saucy, garnished with freshly grated parmesan and parsley, if desired.
Notes
- Boullion cubes are stock cubes. You could use beef stock (or even chicken stock) instead of water and skip the boullion cubes.
- Because orzo / risoni is so small, it goes from perfectly cooked to overcooked in a flash. So for perfectly cooked orzo, take it off the stove at 10 minutes while the orzo is a teeny bit hard still. While you are testing for seasoning and serving it out, the residual heat will finish cooking it so it is firm but tender (al dente), rather than soft and mushy (overcooked).
- That is also why it is quite saucy when you take it off the stove. The sauce reduces a lot quite quickly, through both evaporation and being absorbed by the orzo. So by the time you serve it, you still have enough sauce.
- Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
- Nutrition assuming this serves 5 people. 1 1/2 cups of dried risoni does not sound like much but you will be surprised how much it swells when cooked.
Nutrition Information
Show Details
Serving
456g
Calories
484cal
(24%)
Carbohydrates
49.5g
(17%)
Protein
35.8g
(72%)
Fat
15g
(23%)
Saturated Fat
4.5g
(23%)
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
565mg
(24%)
Potassium
333mg
(10%)
Fiber
2.1g
(8%)
Sugar
10.1g
(20%)
Vitamin C
1.7mg
(2%)
Calcium
20mg
(2%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 4-5
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 456g | |
| Calories | 484cal | 24% |
| Carbohydrates | 49.5g | 17% |
| Protein | 35.8g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 4.5g | 23% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 565mg | 24% |
| Potassium | 333mg | 7% |
| Fiber | 2.1g | 8% |
| Sugar | 10.1g | 20% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
159 reviews
Excellent
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