One-Pot Vodka Risoni
October 8, 2026
The one-pot dinner of the moment meets Nonna's silkiest sauce — creamy vodka risoni with spinach and basil, saucepan to table in 25 minutes. Serves four.
Ingredients
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 2 garlic cloves, crushed
- 1 jar Bippi Vodka Sugo
- 750ml chicken or vegetable stock
- 300g risoni
- 80ml thickened cream
- 60g baby spinach
- 40g parmesan, finely grated, plus extra to serve
- fresh basil leaves, to serve
- salt and black pepper
- 1 ball burrata, torn, to serve (optional)
Instructions
- Heat the olive oil in a large heavy-based saucepan or deep frying pan over medium heat. Cook the onion for 4–5 minutes until soft, then add the garlic and cook for 1 minute more.
- Pour in the Vodka Sugo and stock, stir well and bring to the boil.
- Add the risoni and simmer for 10–12 minutes, stirring often — especially in the first couple of minutes and the last few, when it loves to catch — until the risoni is just al dente and the sauce is loose and creamy.
- Take the pan off the heat. Stir through the cream, parmesan and spinach until the spinach wilts. Season to taste.
- Rest for 2 minutes — it will thicken as it sits. Top with torn burrata if using, extra parmesan, basil and a grind of pepper, and serve straight from the pan.
Nonna's Tip: Risoni keeps drinking long after the heat is off. Pull the pan while it still looks a splash too saucy — by the time it hits the table it will be perfect. Wait until it looks right in the pot and you'll be eating risoni risotto-brick.
Make it with
