Mushroom risoni

Sometimes I read the backs of packets – and this recipe is similar to one I read on the back of a pasta packet. It is beautiful as it is not as heavy as a risotto, but very filling and the flavour of the mushrooms engulfs you! I hope you like it!

 

Ingredients

Dash of olive oil

2 tbs butter

2 handfuls of sliced mushrooms

500g risoni

½ cup white wine

1L chicken stock

A few sprigs of chopped parsley

A few shavings of romano cheese

 

Method

Add the olive oil, butter and mushrooms to a pan and saute for about 5 minutes. Add the risoni, dry and stir quickly around the pan. Add half a cup of white wine and allow to evaporate and soak. Pour in 150ml chicken stock, and then keeping pouring it in intermittently whilst stirring like you do with risotto. This will take about 20 minutes. Once the risoni is cooked and there is no more liquid left but the pasta is beautiful, add your herbs and serve! My family like this with a little romano cheese shaved on the top, but romano is quite potent, so don’t go too overboard! Enjoy!!

 

Mushroom risoni

Easy scrumptious bircher muesli

Do you have a favourite breakfast drink? I do! It is the German made Cawston Press Apple and Ginger juice. I just love that morning zing! So I thought I’d combine two favourites and here’s the result… I hope you like it!

Ingredients

2 cups Droset cereal Raspberry and Blackcurrant bircher mix

1 cup Cawston Press Apple and Ginger juice

Method

Add both to a bowl and stir well. Leave in the fridge overnight and ta da! You’ve done it! I like mine served on top of Greek Yoghurt, whilst my daughter prefers it on its own. Either way, or your way, have a go! It is seriously simple and seriously scrumptious!

Easy scrumptious bircher muesli