Mushroom and Spinach Risoni with Garlic Butter Mushrooms

30 min
531 calories

Risoni, also known as orzo, is a versatile and popular pasta that originated in Italy. It is a favourite in recipes due to its ability to absorb flavours and complement a range of ingredients. This variation is cooked in a creamy, savoury mushroom sauce, topped with garlic butter mushrooms and loaded with fresh herbs and vegetables.

Number of servings

Ingredients

200 Gram Mushrooms
1 Cup Risoni
2 Garlic Clove
1 Brown Onion
1 Cup Baby Spinach
1 Stalk Celery
³⁄₄ Cup Peas
40 Gram Parmesan (Shredded)
¹⁄₂ Cup Thickened Cream
2 Tbsp Vege Stock Concentrate
¹⁄₂ Small Bunch Basil
1 ¹⁄₂ Tbsp Butter (pantry)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Large Deepsided Pan
Pan

1 Prepare Ingredients

Slice half the mushrooms and quarter the other half. Peel and dice onion and garlic. Dice celery. Roughly chop spinach. Pick basil leaves and roughly chop, discarding stems.

2 Start Risoni

Heat a pan on medium heat with a little oil. Add onions, celery and ¹⁄₂ garlic, cook for 2 minutes. Add sliced mushrooms and cook for about 3 minutes. Add risoni stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until risoni is slightly brown.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

3 Finish Risoni

Reduce heat to medium-low, stir in 2 cups of water and stock concentrate. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 minutes, stirring often. Stir in spinach, peas and ¹⁄₂ the basil, cook until spinach is wilted and peas are warmed through. Season with salt and pepper to taste.

Tip! If the water evaporates too quickly and risoni is too firm add a few more Tbsp of water.

4 Make Garlic Butter Mushrooms

Heat a pan on medium-high heat with a drizzle of oil. Add quartered mushrooms and cook until brown, about 3 minutes. Add remaining garlic and cook for 30 seconds to a minute, stirring so that the garlic doesn’t burn. Add butter and melt, stirring so that mushrooms are coated in garlic butter sauce.

5 You Plate It!

Divide risoni between bowls and top with garlic butter mushrooms and parmesan. Garnish with remaining basil. Enjoy!

Step-by-step instructions