On my latest Trader Joe’s haul I was really excited to talk about their new risoni. Risoni a grain free risotto made from organic chickpeas and lentil, and the perfect ingredient to use for making risotto. In the haul video I made my version of Trader Joe’s risoni risotto and the recipe was a hit, so I wanted to share it with everyone!.
I want to start making more haul videos with recipes, so let me know if that sounds good! In the meantime check out all my latest recipes.
How To Cook Trader Joe’s Risoni
I cook the Trader Joe’s Risoni just like I would risotto, which will result in a creamy and tender rice-like dish that is way healthier than rice. First off, cook the onions, celery, carrots, and dried thyme in a wide pan with some olive oil. Add the garlic and once all the veggies are soft, add one box of the risoni.
Just like I would risotto, toast the risoni in the veggies and oil for a few minutes to add even more flavor to the dish. It’s important to use hot liquid to cook the risoni, so make sure to warm about 35 ounces of that on a side burner. I think the key to making this recipe next level is using bone broth, and the broth in the fridge case at Trader Joes is very high quality.
Once the risoni is toasted add a couple ladles on beef bone broth to the pan and stir well. Lower the heat just below medium and cook for about 25 minutes, stirring often. Any time you make risotto you need to stir a lot and make sure to only add enough broth just to cover the risoni. When the pan looks dry add more hot bone broth.
I like my risotto to be al dente, or have a little bit to it, but wither way check for seasoning towards the end and add more salt if needed. When the risoni is done, turn the heat off and add 1 tablespoon of grass-fed butter and stir well. Serve the risoni with lots of grated cheese on top and a drizzle of really good extra virgin olive oil. Enjoy!
How To Store Risotto?
You can store the risoni risotto in the fridge for 4-5 days, but I would not freeze it. When re-heating the risoni, place it in a pan along with 1/4 cup of bone broth or water and stir well. The risoni will come back to life and get nice and creamy.
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