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!



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



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

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