Risoni in Brodo
Ingredients
3 litres water
1 brown onion, peeled and cut in half
3 celery stick, roughly chopped
2 carrots, roughly chopped
1 garlic clove
4 halved cherry tomatoes
salt for seasoning
250 gr of baby pasta such as stellini, risoni, orzo or ditalini
a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving – Monini
Method
Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft.
Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth. Set aside, we’ll use this later to serve.
Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with a thick soupy constancy. Add olive oil and parmesan to your liking and serve hot alongside your pureed vegetables.
