Do I need another tea towel?

This is not an ad for a magazine! However, I am a bit of a mag hag (fash mags, cooking mags, home mags, scrapbook mags), and this issue of Donna Hay (Oct/Nov 2008) comes with a rather nice tea towel and a 2009 calendar. I’ve lost count of the number of times I’ve bought a magazine because it had free sticky notes, magazine holder, eco bag, tea towel, t-shirt, sunglasses or umbrella attached to it…

This copy of Donna Hay has a feature on risoni, a rice-shaped pasta. I’ve always wanted to try it, and there are a couple of tasty-sounding recipes. I’ve adapted one for a risoni salad by adding some chorizo, as I had one (ie. chorizo) in the fridge, and some cherry tomatoes.

Chorizo and zucchini risoni salad
Serves 2-3

Ingredients

1 cup (220g) risoni
2 tbls olive oil
2 small zucchini, sliced
1 chorizo, sliced
8 cherry tomatoes, sliced

Red wine vinegar dressing
2 tbls olive oil
¼ cup (60ml) red wine vinegar
Salt and black pepper

Method

To make the red wine vinegar dressing, whisk together the oil, vinegar and salt and pepper.
Cook risoni in a saucepan of salted boiling water for 8-10 minutes until al dente. Drain the risoni (use a colander with small holes, or a sieve).

Meanwhile, heat oil in a frying pan over high heat and add chorizo. Cook until slightly brown, turning to cook each side.
Add zucchini and cherry tomatoes, and cook for about 3 minutes until softened.
Add risoni and dressing and toss to combine.