Saturday, May 14, 2022

Weekend Cooking: Cajun Risoni with Chorizo

After a few months of not really trying too many new recipes, we have once again said that we are going to try and make some new recipes. It's a solid plan. Now we just need to stick to it. Every month we we get the free magazines from the supermarkets and this recipe comes from one of those.

Recently we made Baked Nasi Goreng and this week we tried another recipe. Only thing is, it really did share a lot of similarities to the nasi recipe! Yes, instead of rice this recipe uses risoni and it is a different flavour profile, but after we finished this one we were talking about the fact that we could add prawns in.

We did find that this stuck a little to the bottom of the pot, but I do think that might have something to do with the fact that we had the heat up too high. Oh and instead of using half a packet of risoni we used the whole packet. Oops.

I would mention that risoni is an example of one of those ingredients which goes by another name in different countries. For example, in the US I believe this is called orzo. 

Usually my favourite recipe to cook with risoni is this Bacon, Vegetable and Risoni Soup, but this recipe will definitely be one that we make again.

Cajun Risoni with Chorizo

1 tbs extra virgin olive oil
250 grams chorizo sausages, thinly sliced
1 brown onion, finely chopped
1 red capsicum, deseeded, finely chopped
3 tsp cajun seasoning
250g risoni
400g canned diced tomatoes
2 cups salt-reduced chicken stock
2 thirds cup frozen peas
3 spring onions, thinly sliced

Heat oil in a large, deep frying pan over medium-high heat. Cook chorizo, brown onion and capsicum for 4 minutes, stirring, or until softened. Add seasoning and risoni, then cook for 1 minute, stirring, or until fragrant.

Add tomatoes, 1/4 cup water and stock, then bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 12 minutes, stirring occasionally, adding peas in last minute of cooking, or until risoni is tender. Season.

Stir half of the spring onion into risoni mixture. Serve topped with remaining spring onion.

Weekly meals

Saturday - Eggs and baked beans with toast
Sunday - 
Monday - Risoni with Chorizo
Tuesday - 
Wednesday - Beef and Veggie stir fry
Thursday - Pressure Cooker spaghetti bolognaise
Friday - Takeaway

3 spring onions, thinly sliced

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  1. Good to hear that you are trying new recipes. I'm doing the same thing, and in fact that's what my blog post is about this week.

    best... mae at

  2. That Cajun risoni sounds easy and flavorful. We almost always have all the ingredients needed for this in the house. I'm going to remember it next time I think there's nothing here to cook.

  3. Glad you clarified the term Risoni for what we call orzo! This recipe sounds interesting and I'll be looking forward to your posting of all the new recipes you'll be trying.

  4. It's the time of year here when I like to transition from frequent-soups to frequent-pastas. This sounds perfect.

  5. I need to get into some new recipes as well. I was wondering what risoni was and you explained!

  6. I have not cooked much with Orzo, but I have to say the soup recipe offered sounds delicious!

  7. i reckon the best and easiest recipes come from the supermarket mags!