Chorizo & eggplant risoni

Chorizo & eggplant risoni

Photography by Steve Brown

This sausage risoni is quick to make and quicker to clean up – it only uses one pot.

Preparation Time

5 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

  • 1 tbs olive oil
  • 2 (about 200g) chorizo sausages, quartered lengthways, thickly sliced
  • 1 brown onion, coarsely chopped
  • 3 Lebanese eggplants, halved lengthways, thickly sliced
  • 80ml (1/3 cup) white wine
  • 305g (1 1/2 cups) risoni pasta
  • 1 x 425g can Woolworths Select diced tomatoes
  • 750ml (3 cups) chicken stock
  • 50g baby spinach leaves
  • 40g (1/2 cup) coarsely grated parmesan


  1. Heat oil in a saucepan over medium heat. Add the chorizo, onion and eggplant and cook, stirring, for 10 minutes or until the eggplant is soft. Add the wine and bring to boil, scraping with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base of the pan.
  2. Stir in the risoni, tomato and stock. Season with salt and pepper and cook, stirring often, for 10-12 minutes or until the risoni is al dente and most of the liquid is absorbed.
  3. Add the spinach to the risoni mixture and stir until well combined. Divide among serving bowls. Sprinkle with the parmesan. Season with pepper to serve.


  • Variations

  • Chicken & prawn jambalaya

  • Omit eggplant, spinach and parmesan. Replace the risoni with 300g (1 1/2 cups) long-grain rice. Heat a non-stick frying pan over medium-high heat. Add 2 (about 400g) single chicken breast fillets, thinly sliced, to the pan and cook, stirring, for 2-3 minutes or until browned. Add 1 tbs Cajun spice mix to rice mixture with the tomato in step 2. In step 3, add chicken and 12 peeled cooked prawns to the rice mixture, and stir until heated through. Serve.
  • Chorizo, eggplant & zucchini soup

  • Omit the spinach. Reduce the risoni to 105g (1/2 cup). Increase the stock to 1.25L (5 cups). Add 2 zucchini, finely chopped, to the risoni mixture at the end of step 2 and cook, stirring, until zucchini softens. Serve with crusty bread.
  • Rigatoni with bacon & mushroom sauce

  • Omit the risoni and stock. Replace the chorizo with 200g diced bacon. Replace the eggplant with 200g sliced button mushrooms. Cook 375g dried rigatoni pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Add to tomato mixture with the spinach in step 3. Serve.


Good Taste – May 2007

Good Taste – May 2007, Page 38
Recipe by Alison Adams

Nutritional information

This information is per serve.

Protein Dietary Fibre
29.00g 8.00g
Fat Total Energy
29.00g 2670kJ
Fat Saturated Sodium
Carbohydrate Total Cholesterol
Carbohydrate Sugars

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