From Vegetarian
Dinner in Minutes, Linda Gassenheimer, Chronicle Books, 1997.
An easy-to-make risotto without the constant
attention sounded wonderful.
The recipe called for orzu but I used risoni instead, another grainy looking pasta. Four cups of vegetable stock were brought to the boil and a teaspoon saffron added. To this went in half a red onion chopped, 2 cups risoni and ¾ cup fetta crumbled. When all came back to the boil it was cooked for another 5 minutes.
While this was cooking I mixed ½ cup ricotta
cheese, ¼ cup Parmesan cheese and ¼ cup milk together with a good pinch of
cayenne pepper.

While not the best risotto I have made it was
not bad. The pasta has a totally different texture to that of rice so it did not really
feel that I was eating a risotto. However it was a pleasantly creamy dish that
was quite enjoyable.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔
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