Zuppa Di Risoni Recipe

Name: Zuppa Di Risoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 liters water (16 cups); 3 large carrots, chopped coarsely; 2 large brown onions, chopped coarsely; 2 stalks trimmed celery, chopped coarsely; 1 tablespoon black peppercorns; 4 bay leaves; 10 sprigs fresh flat leaf parsley; 1 tablespoon olive oil; 1 large yellow onion, chopped coarsely, extra; 2 garlic cloves, crushed; 150 g pancetta, chopped coarsely; 2 medium carrots, chopped coarsely, extra; 2 medium potatoes, chopped coarsely; 2 sprigs fresh rosemary; 1 cup risoni (220g) or 1 cup orzo pasta (220g) or 1 cup Italian pastina (220g); ¼ cup loosely packed coarsely chopped flat leaf parsley, extra

Servings: persons

4 liters water (16 cups)
3 large carrots, chopped coarsely
2 large brown onions, chopped coarsely
2 stalks trimmed celery, chopped coarsely
1 tablespoon black peppercorns
4 bay leaves
10 sprigs fresh flat leaf parsley
1 tablespoon olive oil
1 large yellow onion, chopped coarsely, extra
2 garlic cloves, crushed
150 g pancetta, chopped coarsely
2 medium carrots, chopped coarsely, extra
2 medium potatoes, chopped coarsely
2 sprigs fresh rosemary
1 cup risoni (220g) or 1 cup orzo pasta (220g) or 1 cup Italian pastina (220g)
¼ cup loosely packed coarsely chopped flat leaf parsley, extra

1
Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to boil.
2
Simmer uncovered for 1 1/2 hours; strain over large bowl.
3
Reserve stock; discard vegetables.
4
(Can be made ahead to this stage.
5
Cover, refrigerate overnight or freeze).
6
Heat oil in large saucepan; cook extra onion, garlic and pancetta, stirring, until onion is soft.
7
Add extra carrot, potato and rosemary; cook, stirring, 5 minutes.
8
Stir in stock, bring to a boil, simmer uncovered, about 10 minutes or until vegetables are tender.
9
Stir in pasta, bring to a boil, simmer, uncovered, about 5 minutes or until risoni is just tender.
10
Stir extra parsley into soup.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 liters water (16 cups), 3 large carrots, chopped coarsely, 2 large brown onions, chopped coarsely, 2 stalks trimmed celery, chopped coarsely, and more.

Yes, Zuppa Di Risoni falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zuppa Di Risoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions