Trader Joe’s Risoni

Here's how to make Trader Joe's risoni into a creamy and tasty risotto that's grain free and easy to make. This risoni risotto is loaded with veggies and topped with cheese.

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trader joes risoni

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.

Make sure to check out my other recipes:

trader joes risoni

Trader Joe's Risoni Risotto

Course: dinner
Cuisine: Italian
Keyword: risoni, risotto, trader joe's
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 3 people
Author: Bobby Parrish

This grain free risotto uses Trader Joe's risoni cooked in vegetables and bone broth.



  • 1 cup of onions finely chopped
  • 2 medium size carrots finely chopped
  • 2 stalks celery finely chopped
  • 1/2 teaspoon dried thyme optional
  • 4 cloves garlic minced
  • 10.5 ounce box of risoni
  • 25-25 ounces of bone broth
  • 1 tablespoon of butter
  • Parmesan or pecorino romano cheese
  • Olive or avocado oil
  • Unrefined salt & black pepper


  1. Preheat a 12 inch pan over medium heat with 1 tablespoon of oil. Add the onions, carrots, celery, thyme, 1/2 teaspoon of sat, few cracks of pepper, and cook for 10 minutes. Meanwhile, warm the bone broth in a pot. Add the garlic and cook until the veggies are soft, about 5 more minutes. Add one box of Trader Joe's risoni to the pan along with another teaspoon of oil and cook for 3 minutes, this will toast the risoni and five it more flavor. Add enough bone broth to the pan to barely cover the risoni and mix well. Turn the heat just below medium and cook for another 20-25 minutes, mixing often and adding more liquid when the pan gets dry.
  2. If you run out of bone broth, use water, but make sure it's hot. After 20 minutes check for seasoning, you will need more salt. You want the risoni to be al dente, or have a little chew to it, keep cooking until you get to that stage. Turn the heat off the pan when risoni is done, add the butter and mix well.
  3. Serve risoni with a generous grating of cheese on top and a drizzle of really good extra virgin olive oil if you have it. Enjoy!

Recipe Video

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