Mediterranean Risoni with Persian Fetta

serves: 2


  • 1 cup risoni pasta
  • 1/2 cup good quality olive oil
  • Cracked black pepper
  • 1 lemon
  • Handful fresh parsley leaves, roughly chopped
  • 175g Yarra Valley Cheese Persian Fetta
  • 5 large tomatoes, sliced into wedges (or a handful of cherry tomatoes)
  • 1-2 cups pitted olives, the choice is yours, we chose a mixture of green and black


  • In a small saucepan, fill 3/4 full of water and bring to a boil.
  • Add a sprinkle of salt or olive oil to the water and stir.
  • Add the risoni pasta and cook as per the packet instructions.
  • Drain the risoni pasta and transfer the drained risoni to a large mixing bowl.
    Drizzle the olive oil over the risoni.
  • Sprinkle with cracked black pepper to your liking.
  • Zest half of the lemon into the risoni and add the chopped parsley.
  • Slice the fetta into thin slices and crumble or fold through the risoni.
  • To serve, either fold through the remaining ingredients (tomatoes and olives) and or serve the risoni onto 2 plates or 2 bowls and top carefully with the tomatoes and olives.
  • Extra lemon can be zested over the risoni to serve, as well as adding extra cracked black pepper, parsley and fetta.

    watch our instructional video

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