This risoni bake is wonderful because it’s relatively quick to stir together and then the oven does all the work! You just add a few things here and there but overall don’t have to worry much about slaving over the stove. That’s why tray bakes are my favourite! I don’t use paprika in my cooking because my husband can’t eat it, but you could add 2 teaspoons smoked paprika if you like. I think it’s great without it but: your kitchen, your rules!
I love to serve this with thinly shaved red cabbage, simply dressed with olive oil, red wine vinegar, salt and pepper.
