One Pot Orzo / Risoni Bolognaise

1. Boullion cubes are stock cubes. You could use beef stock (or even chicken stock) instead of water and skip the boullion cubes.

2. Because orzo / risoni is so small, it goes from perfectly cooked to overcooked in a flash. So for perfectly cooked orzo, take it off the stove at 10 minutes while the orzo is a teeny bit hard still. While you are testing for seasoning and serving it out, the residual heat will finish cooking it so it is firm but tender (al dente), rather than soft and mushy (overcooked).

That is also why it is quite saucy when you take it off the stove. The sauce reduces a lot quite quickly, through both evaporation and being absorbed by the orzo. So by the time you serve it, you still have enough sauce.

3. Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.

4.Nutrition assuming this serves 5 people. 1 1/2 cups of dried risoni does not sound like much but you will be surprised how much it swells when cooked.