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Christmas Risoni Salad




Source of Recipe


australian women's weekly


List of Ingredients




1 packet risoni
6 slices prosciutto
25 ml red wine vinegar
50ml extra virgin olive oil
2 teaspoons Dijon mustard
2 shallots, sliced
½ cup apricots, finely chopped
50g pine nuts, toasted
½ cup basil leaves, chopped
¼ cup chopped Italian parsley

Recipe



Bring a large pot of salted water to the boil. Add risoni and cook according to packet instructions.

Place prosciutto in a large heated frying pan and cook until crisp. Remove and roughly chopped.

Mix together vinegar, olive oil and mustard in a salad bowl. Drain rice and add along with the prosciutto and remaining ingredients. Season and serve at room temperature.