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Recipe from Alimentari by Linda and Paul Jones, published by Hardie Grant Books RRP $39.99 – available nationally.
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Dressing
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Risoni salad with asparagus, zucchini, lemon and ricotta recipe
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Serves: 6
Ingredients
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What to do
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To make the dressing, place all of the ingredients in a bowl and whisk to combine.
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Prepare an ice bath by filling a large bowl with water and adding ice cubes.
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Bring a large saucepan of salted water to the boil and blanch the asparagus for 1 minute. Remove the asparagus and refresh in the ice bath. Add the risoni to the same saucepan and cook for 15-20 minutes until al dente. Drain and rinse under cold water. Set aside to cool.
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When the risoni is completely cool, place in a salad bowl and mix in the dressing and remaining ingredients.
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