Spicy Risoni | 290 Cals per serve

Spicy Risoni | 290 Cals per serve

You will need:

(serves 5)

1 cup risoni pasta or (200g)

1 tin chopped tomatoes (400g)

1 litre vegetable stock 

1/2 tsp chilli powder 

2 birds eye chillies, finely chopped

4 sticks celery, finely chopped

2 carrots, roughly chopped

1 brown onion, finely chopped 

3 cups frozen peas 

1 bunch fresh thyme, picked 

3 garlic cloves, finely chopped 

salt & pepper 

2 tbsp extra virgin olive oil

Top tip:

This lunch is all about speed so do yourself a favour and buy the pre-cooked rice portions, ready to go in just 90 seconds.

Simple steps:


  • Heat a large saucepan over a high heat and drizzle a generous amount of extra virgin olive oil into the pan. 
  • Add the onion, celery and carrot and fry for 2-3 minutes. Add the garlic, birds eye chilli and 1/2 bunch of fresh thyme and fry for another 2 minutes, seasoning well with salt and pepper. 
  • Add the chopped tomatoes and stir well. Fill the empty tin of tomatoes with cold water and add this to the pan and stir.  
  • Meanwhile in a separate pan bring the vegetable stock up to the boil. Once boiled add to the rest of the vegetables then place a lid on the pan and bring back to the boil. 
  • Once boiling add the risoni and gently stir ensuring there are no pieces sticking to the bottom of the pan. Reduce the heat to a simmer and cook for 10 minuets, stirring occasionally. 
  • About 3 minutes before the risoni is ready add the peas and cook for the remaining time.


Please note: Calories for all recipes are based on approximations