Lemon Risoni with Barbaros Felino | Barbaro Smallgoods

RECIPE

Lemon Risoni with Barbaros Felino

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Ingredients:

Ingredients (Serves 2)

  • 1 Barbaros Mild Felino, sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup Risoni pasta
  • 1 lemon, zest and juice
  • 2 cups chicken stock
  • 2-3 parsley stems, finely chopped
  • 10 green olives, sliced
  • 1 tub creme fraiche

RECIPE STEPS:

Step 1
In a large frying pan over a medium heat, sauté the onions with a good drizzle of olive oil. Cook until translucent and soft. Add the garlic and stir through until fragrant. Next stir in the Risoni and stir for 2 minutes ensuring every piece is coated in the oil in the pan.
Step 2
Over a low heat, add the chicken stock in ½ cup batches, stirring as needed. Once the liquid has absorbed, add the next ½ cup.
Step 3
While the Risoni cooks, in a small frying pan, fry the Felino slices in a little olive oil. Allow the Felino to crisp up a little, stirring for a few minutes. Turn off the heat and squeeze the juice from half the lemon into the pan. Remove the Felino to a small bowl, toss through with the green olives and set aside.
Step 4
Return to the risoni, add the parsley and lemon zest. Add salt and pepper to taste. Cook until almost all of the liquid has gone and the risoni is plump and tender. Squeeze the other lemon half into the risoni and remove from the heat.
Step 5
To serve, spoon the risoni into a bowl and add a generous spoonful of crème fraiche to the centre. Top with the reserved Felino and green olives. Finish with a final squeeze of lemon and a drizzle of olive oil.