Lovely lemony risoni
November 15th, 2007 @ 6:35I love lemons. Love them love them love them. Here’s the recipe I said I’d post. It’s so good, but it’s for lemon lovers only. Alex thought it was much too lemony, but what does he know. Sucker. I’m not a pasta person, really, but this rocks my boat. It’s lovely, lemony and delish. Try it!
Lemony Risoni Serves 4
- 1 lb risoni pasta
- 1 small lemon, peel and juice
- 1/3 cup parsley
- 2 garlic cloves, minced
- 2 tbsps olive oil
- 1 tbsp nutritional yeast
- salt and pepper
Cook the risoni in a large pot of well salted boiling water. Depending on the size of your risoni (there are bigger and smaller ones) they’ll have to cook for between 5 - 10 minutes. Check your packet. Drain them and rinse in cold water to stop the cooking. Put back in the pot and toss with half of the olive oil.
While the pasta is cooking, grate the lemon with a microplane grater (or a normal small grater) and juice the lemon. Mince the garlic and chop your parsley finely. Add the rest of the olive oil to a medium size pot and heat. Add lemon zest and garlic and cook over medium heat for a minute or two, don’t let it brown. Add in the parsley, risoni, lemon juice and nutritional yeast. Salt and pepper to taste. Heat for about a minute more, not longer or the fresh lemon flavour will go away. Enjoy!
Recept på svenska: Risoni med citron och persilja
absolutely lovely
Comment by Celine - November 15th, 2007 at 9:16 amI’ve had a bag of risoni in the pantry for the longest time, not knowing what to do with it. Well, that problem’s solved. This looks fantastic, Emmie!
Comment by Anna/Veganista - November 15th, 2007 at 12:05 pmI have never made anything with that type of pasta before. Thanks for the recipe!
Comment by Candice - November 15th, 2007 at 2:35 pmLemon & pasta–2 of my favorite things I love them together.
Comment by urbanvegan - November 15th, 2007 at 4:27 pmIn the last couple of years, I’ve started really loving cooking with lemon. I’ve always loved the sourness- when I was a kid, I used to eat them like oranges- mmmm!
Comment by bazu - November 15th, 2007 at 10:52 pmThat looks wonderful! I love a good squeeze of lemon on almost anything.
Comment by Diann - November 16th, 2007 at 4:24 amSomehow, half through the Vegan Month of Food, this is the first time I’ve visited your site. It’s so pretty! And I’m a lemon lover, so thanks for the recipe as well!
Comment by trina - November 16th, 2007 at 11:36 pmI’m not a pasta person, but I am a lemon person! yum.
Comment by Melisser - November 17th, 2007 at 2:25 amYUM! I LOVE LOVE LOVE lemon and feel pretty much the same way about risoni. I HAVE to try this one and soon!
Comment by vegetation - November 23rd, 2007 at 8:31 am[...] Orginalposten på min engelska blogg: Lemon risoni [...]
Comment by Veg Bitch » Risoni med citron och persilja - November 23rd, 2007 at 8:40 pmI love lemon too though I havent tried it with pasta yet
Comment by dreamy - November 26th, 2007 at 11:49 amThanks for recipe
Comment by Yemek Tarifleri - November 29th, 2007 at 5:02 pmI made it today- my first time with risoni. ’twas lovely!
Comment by Steffi - November 29th, 2007 at 11:09 pmWow, those look delicious!
Comment by Sorina - January 8th, 2008 at 2:26 amThis is the first time on your blog. It’s great. Love the layout.
Wouuu this is super site, thx
Comment by Pasta Tarifleri - March 17th, 2008 at 5:49 pmWe love you
[...] since I saw the recipe for Lemony Risoni on Emmie’s blog, I’ve been wanting to make something with this pasta camouflaged in the [...]
Comment by Tofu for Two » Risoni Salad with Chick Peas and Ramiro Pepper - April 3rd, 2008 at 9:01 am[...] Veg Bitch » Blog Archive » Lovely lemony risoni - About Me Flickr Twitter Don’t Get Mad, Get Vegan! dr. stonielove Eat Air eat’n veg’n Epicurvegan Everyday Dish Fatfree Vegan Kitchen Fueled By Popcorn Get Sconed! have cake, will travel! Hezbollah Tofu Kamutflake Girl Lifestyles of the Chic & Vegan Livin La Vegan Loca Living Vegan love like a vegan Megan the Vegan MELOMEALS. It’s so good, but it’s for lemon lovers only. [...]
Comment by Eat More Parsley | Herb Garden - September 2nd, 2008 at 8:42 am