Mushroom and Spinach Risoni with Garlic Butter Mushrooms

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.

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.

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.

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.

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

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.

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.

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.

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.

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