One Pot Orzo / Risoni Bolognaise Recipe

Is there a rule that claims Bolognese must be made with spaghetti? Why not orzo (risoni)? Particularly given which you could make all of it in ONE POT in 20 minutes! Introducing orzo / risoni bolognaise!

This was an unintentional discovery. Generally it amazes me that I’m going to the grocery retailer virtually day by day and but after I begin making dinner, I’m lacking an important ingredient. Like spaghetti for spaghetti bolognaise. Critically. Who doesn’t have dried spaghetti within the pantry always?

I do know, I’m bizarre. I believe it’s the Japanese blood in my veins. I at all times have rice. However I don’t at all times have pasta.

I used to be about to get began with dinner after I realised I didn’t have spaghetti however I did have orzo. (It’s just like rice in form. Perhaps that’s why I had it! 😉 ) After which the laziness kicked in, and I puzzled – might I cook dinner it IN the bolognaise sauce if I obtained the liquid ratio proper?

Seems you’ll be able to. With completely zero comprise on flavour or texture. The orzo is completely al dente, and the bologanise is gloriously saucy.

what else I really like about this? It’s nice sofa meals. Have you ever ever tried consuming spaghetti on the sofa? Don’t do it! Properly, if you happen to do, put on a bib, have a pile of napkins beside you and I actually hope your sofa is NOT a white cloth sofa.

However this Orzo Bolognaise is ideal for consuming on the sofa. A bowl, a spoon and a glass of wine whilst you watch no matter present helps you wind down after an extended day. You may maintain your eyes glued to the display screen so that you don’t miss a single essential second of Sport of Thrones and handle to scoff down dinner on the similar time. (Expertise. That’s what it’s referred to as. Like driving and consuming.)

And if that wasn’t sufficient, this can be a unbelievable midweek meal as a result of it takes simply 20 minutes from begin to end. 20 minutes! It’s simply ridiculously quick and simple (and scrumptious!).

One key distinction on this bolognaise sauce is that I make it utilizing tomato passata as a substitute of tinned tomatoes. I consider People additionally comprehend it as tomato sauce (however not tomato sauce as Australians comprehend it!).

Passata is just pureed tomatoes and these days it’s bought in all grocery shops and prices across the similar as tinned tomatoes. I really like utilizing passata as a result of the sauce is smoother and thicker, in contrast to with crushed tinned tomatoes which you could cook dinner for some time for the tomatoes to interrupt down.

That is the passata I exploit which yow will discover within the pasta part of Coles and Woolworths (grocery store chain in Australia). It is available in a big 25oz / 700g glass bottle. I maintain the bottles and use them for all types of issues, like storing sugar, salt, selfmade inventory. I even use them as vases and water jugs after I’m entertaining.

OK! Signing off. I’ve a HUGE bowl of Orzo Bolognaise to scoff down!

One Pot Orzo / Risoni Bolognaise Recipe

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Serves: 4 Prep Time: 3 minutes Cooking Time: 18 minutes 18 minutes

Nutrition facts: 484 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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
• Freshly grated parmesan cheese
• Finely chopped parsley

Instructions

1. 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.
2. Add the mince and turn the heat up to high. Cook the mince, breaking it up as you go.
3. 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.
4. Give it a quick stir then turn the heat down to medium low.
5. 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).
6. 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)
7. Check for seasoning (salt), then give it a good stir.
8. Serve immediately, while it's piping hot and nice and saucy, garnished with freshly grated parmesan and parsley, if desired.

Notes

1. Boullion cubes are stock cubes. You could use beef stock (or even chicken stock) instead of water and skip the boullion cubes.
2. 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.
3. 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.
4. 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.