It is already April and I can hardly believe it. Summer is over and autumn is well and truly here…crisp mornings, glorious day and time to bring out the cardi. The autumn kitchen also begins to change from barbeques and salads to bowls of soup, slow cooked meats and casseroles.
Autumn in Melbourne is my favourite time of the year, but maybe I say that at the beginning of each season.
My vegie garden is not very big but I am still excited about clearing the summer crops and planting some beetroot, cabbage, carrots, leeks, spinach, silverbeet, cauliflower (if there is any room left) and possibly rocket…some of my favourites.
Here is my spinach and risoni…simple, delicious comfort food
- 1 bunch of spinach
- olive oil
- 1 small onion finely diced
- 1 cup tomato passata
- salt and pepper
- 1 x 500g packet of large risoni (kritheraki)
In a large casserole dish sauté the finely chopped onion in a little olive oil. Add the tomato passata to the onions, season with salt and pepper and add about 2 cups of water. When it starts to simmer add the risoni and simmer until it is almost cooked adding the spinach and continue cooking for a further 5 minutes, until all cooked. Add more water at any time if it looks too dry.
Serve while hot and accompany with fetta cheese and olives.
This will make 4 generous serves or 6 smaller ones.