Quick risoni “risotto” with pippies & cherry tomatoes

Allow 15 Minutes
Allow 10-15 Minutes

  • 1/2 kg of pippies (vongole)
  • 120 ml of dry white wine
  • 3 tablespoons of extra-virgin olive oil
  • 2 spring onion finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon of finely chopped parsley stalks
  • 350 gr of Barilla risoni
  • 1x400 gr tin of Mutti cherry tomatoes
  • water
  • salt and pepper for seasoning
  • Parsley leaves

Wash the pipes under cold water.

Heat up a medium sized pan, add the pippies and wine, close with lid and cook over high heat for 2-3 minutes or until the shells have opened. Strain the liquid it and reserve it for later. Set the open pippies aside. Heat up the oil in the same pan, add spring onion, parsley stalks, garlic and cook over medium-high heat for 1 minute, watching the garlic closely as it can burn quickly. Once it smells fragrant add the risoni, stir and then deglaze with wine. Cook out the alcohol and add the cherry tomatoes, the reserved pippies and wine juices and enough water to submerge the baby pasta. Turn the heat to medium low, add a pinch of salt and cook for 6-7 minutes or until al dente. If you think it looks too liquid, turn the heat for 1 minute before the end of cooking time.

Taste for seasoning and adjust to your liking. Serve on a shallow bowl with parsley, drizzle of extra-virgin olive oil and some chili flakes, if liked, or a grounding of white pepper.

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