serves
6
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 2 medium brown onions, finely sliced
- 3 cloves garlic, finely sliced
- 1 tbsp thyme, chopped
- 1 small head radicchio, shredded into thick strips
- 40 g butter
- 1.5 litre
- 175 g risoni
- 100 g broad beans, podded and blanched and podded again
- 100 g tat soi
- handful mizuna
- handful rocket
- 100 g grated parmesan
- nice strong extra virgin olive oil
- river salt and black pepper
Instructions
Get a nice large soup sized pot, place it on a medium heat and add a splash of oil. Throw in the onions and spend a good 5 minutes gently cooking them down, stirring occasionally. Add in the garlic and thyme and give them another few minutes on the stove before adding in the radicchio and butter. Stir it all through and then add in the vegetable stock.
Once the stock is in, bring your mix up to a boil and then turn down the heat to a simmer. This is the base of your soup, so you want it to have a nice amount of flavour; don’t be shy with the seasoning.
After 5 minutes or so, add in the risoni and give it all a good stir so the pasta doesn’t stick. Let it simmer away for another 5 minutes and then add the broad beans.
Give the soup another 5 minutes of simmering before adding in the remaining lettuces. First the tat soi then the mizuna and rocket. Taste for seasoning.
To serve, spoon out a good array of lettuce, beans and risoni into a bowl, top up with the broth and finish with a good sprinkle of parmesan, a healthy drizzle of oil and an extra turn of black pepper.
Cook’s tip
• The aim here is to show off different leaves and textures. Let freshness and your imagination guide you in your lettuce choices, but remember you want to choose ones that are hardy and will stand up to a bit of heat.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.
Pasta bowl from Country Road.
For a taste of O Tama Carey’s cooking, visit her at restaurant in Sydney. Like Berta on , and follow the restaurant on and .
Read our with Tama. This recipe is from our online column, . View previous .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
