Delicious, creamy and dairy-free, this vegan risoni recipe only takes 10-15 minutes and is full of flavour.

If you’re wondering how to cook risoni or looking for some vegetarian risoni recipes you’ve come to the right place. This Greek-style risoni replaces chicken or lamb with healthy plant-based protein from chickpeas.

Gia’s risoni pasta also includes carrots, onion and European herbs to give it traditional Greek flavours. 🇬🇷 

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Serves: 6


  • 1 onion, chopped
  • 1½ cups carrots, chopped
  • ¼ cup olive oil
  • 2 tsp salt
  • 2 tbsp oregano
  • 2 sprigs fresh thyme
  • 2 cups risoni
  • 1 x 400g tinned chickpeas, drained and rinsed
  • 6 cups vegetable stock


  1. In a pot, sauté onion and carrots in olive oil for 5 minutes on low to medium heat.
  2. Add salt, oregano, fresh thyme and stir, then add risoni. Stir and cook on low heat for five minutes.
  3. Add chickpeas and vegetable stock, stirring to combine.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  5. Remove pot from heat and let sit for 10 minutes before serving, with a wedge of lemon.

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