French Onion Risoni with Caramelised Onions, Mushrooms and Herb Oil

Peel and dice onion and garlic. Slice mushrooms. Pick parsley leaves and finely dice, discarding stems. Zest lemon and cut into wedges.

Heat a pan on medium heat with drizzle of oil and butter. Add onions and cook until caramelised, about 5-7 minutes. Add mushrooms and ¹⁄₂ garlic, cook for 3-4 minutes.

Add risoni, cook for 1 minute. Add wine and deglaze pan, scraping any bits from the bottom and cook for 1-2 minutes. Add stock and 4 cups of water. Cover the pan and reduce heat to low. Simmer for 10-12 minutes or until the water has been absorbed and the risoni is al dente.

Mix together parsley, lemon zest, remaining garlic and 1/4 cup of extra virgin olive oil. Season with salt to taste.

Divide French onion risoni between bowls. Top with herb oil and parmesan. Enjoy!

Peel and dice onion and garlic. Slice mushrooms. Pick parsley leaves and finely dice, discarding stems. Zest lemon and cut into wedges.

Heat a pan on medium heat with drizzle of oil and butter. Add onions and cook until caramelised, about 5-7 minutes. Add mushrooms and ¹⁄₂ garlic, cook for 3-4 minutes.

Add risoni, cook for 1 minute. Add wine and deglaze pan, scraping any bits from the bottom and cook for 1-2 minutes. Add stock and 4 cups of water. Cover the pan and reduce heat to low. Simmer for 10-12 minutes or until the water has been absorbed and the risoni is al dente.

Mix together parsley, lemon zest, remaining garlic and 1/4 cup of extra virgin olive oil. Season with salt to taste.

Divide French onion risoni between bowls. Top with herb oil and parmesan. Enjoy!

Peel and dice onion and garlic. Slice mushrooms. Pick parsley leaves and finely dice, discarding stems. Zest lemon and cut into wedges.

Heat a pan on medium heat with drizzle of oil and butter. Add onions and cook until caramelised, about 5-7 minutes. Add mushrooms and ¹⁄₂ garlic, cook for 3-4 minutes.

Add risoni, cook for 1 minute. Add wine and deglaze pan, scraping any bits from the bottom and cook for 1-2 minutes. Add stock and 2 cups of water. Cover the pan and reduce heat to low. Simmer for 10-12 minutes or until the water has been absorbed and the risoni is al dente.

Mix together parsley, lemon zest, remaining garlic and 1/4 cup of extra virgin olive oil. Season with salt to taste.

Divide French onion risoni between bowls. Top with herb oil and parmesan. Enjoy!

Peel and dice onion and garlic. Slice mushrooms. Pick parsley leaves and finely dice, discarding stems. Zest lemon and cut into wedges.

Heat a pan on medium heat with drizzle of oil and butter. Add onions and cook until caramelised, about 5-7 minutes. Add mushrooms and ¹⁄₂ garlic, cook for 3-4 minutes.

Add risoni, cook for 1 minute. Add wine and deglaze pan, scraping any bits from the bottom and cook for 1-2 minutes. Add stock and 2 cups of water. Cover the pan and reduce heat to low. Simmer for 10-12 minutes or until the water has been absorbed and the risoni is al dente.

Mix together parsley, lemon zest, remaining garlic and 1/4 cup of extra virgin olive oil. Season with salt to taste.

Divide French onion risoni between bowls. Top with herb oil and parmesan. Enjoy!

Peel and dice onion and garlic. Slice mushrooms. Pick parsley leaves and finely dice, discarding stems. Zest lemon and cut into wedges.

Heat a pan on medium heat with drizzle of oil and butter. Add onions and cook until caramelised, about 5-7 minutes. Add mushrooms and ¹⁄₂ garlic, cook for 3-4 minutes.

Add risoni, cook for 1 minute. Add wine and deglaze pan, scraping any bits from the bottom and cook for 1-2 minutes. Add stock and 2 cups of water. Cover the pan and reduce heat to low. Simmer for 10-12 minutes or until the water has been absorbed and the risoni is al dente.

Mix together parsley, lemon zest, remaining garlic and 1/4 cup of extra virgin olive oil. Season with salt to taste.

Divide French onion risoni between bowls. Top with herb oil and parmesan. Enjoy!

Peel and dice onion and garlic. Slice mushrooms. Pick parsley leaves and finely dice, discarding stems. Zest lemon and cut into wedges.

Heat a pan on medium heat with drizzle of oil and butter. Add onions and cook until caramelised, about 5-7 minutes. Add mushrooms and ¹⁄₂ garlic, cook for 3-4 minutes.

Add risoni, cook for 1 minute. Add wine and deglaze pan, scraping any bits from the bottom and cook for 1-2 minutes. Add stock and 2 cups of water. Cover the pan and reduce heat to low. Simmer for 10-12 minutes or until the water has been absorbed and the risoni is al dente.

Mix together parsley, lemon zest, remaining garlic and 1/4 cup of extra virgin olive oil. Season with salt to taste.

Divide French onion risoni between bowls. Top with herb oil and parmesan. Enjoy!