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Make sure you check out A Year of Jewish Cooking for more easy, delicious side dishes like this one.

This risoni is one that is on repeat at our place. Perfect with anything that is just a little saucy. If you keep kosher and want to serve with meat, leave out the parmesan. I love it with Fish with Roasted Cherry Tomatoes or Chicken Meatloaf (A Year of Jewish Cooking).

Sometimes I add the lemon-pepper seasoning (Danny LOVES it!) and other times I season really (!!) generously with salt, lemon and pepper which I think adds all the flavour it needs.

Risoni with lemon, pepper and parmesan

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Servings: 4 as a side

Course: Sides and Starters

Cuisine: International

Ingredients Method

Ingredients

1 cup dry risoni or orzo
1 teaspoon freshly ground black pepper
½ teaspoon salt
1 tablespoon lemon juice
grated zest of ½ lemon
2 teaspoons olive oil
2 tablespoons grated parmigiano reggiano (parmesan)
1 teaspoon lemon pepper seasoning optional!

Method

Cook the risoni or orzo according to the packet instructions. Drain, rinse briefly and tip into a bowl. It's best if it is still a little warm.
To the risoni, add the lemon zest and juice, pepper and combine well.
Add the olive oil, salt and parmesan. Combine well.
If you wish, add the lemon pepper seasoning
Taste for seasoning and add more salt, pepper, lemon or parmesan, as needed.
To serve, cover and reheat in the microwave or oven.
Serve with Fish with Roasted Cherry Tomatoes or Chicken Meatloaf (and remove the parmesan if you keep kosher). Both can be found in A Year of Jewish Cooking.