Risoni in Brodo

Method

1. Place the vegetables in a medium sized pot and cover with water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft.
2. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth. Set aside, as this will be used later to serve.
3. Bring the stock back to the boil, and add the risoni. Stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with a thick soupy constancy.
4. Serve with olive oil and parmesan alongside your pureed vegetables and enjoy with family and friends!