Creamy Mushroom & Leek Risoni
with Baby Spinach & Parmesan
Few things are as comforting as a bowl of risoni. This delightful dish has everything you want and more - herby mushrooms and tender leek. Top it off with some Parmesan cheese and you’ve got pure happiness in a bowl.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1
Leek
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Wheat, Soy;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice leek.
• Finely chop garlic.
• Half-fill a large saucepan with boiling water. Add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in boiling water until ‘al dente’, 7-8 minutes.
• Reserve some pasta water(see ingredients), then drain and return risoni to the saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• While risoni is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms and leek, stirring, until browned and softened, 5-6 minutes.
• Add garlic, herb & mushroom seasoning and the butter and cook until fragrant, 1 minute.
• Reduce heat to low, then add stock concentrate, light cooking cream, baby spinach leaves, the reserved pasta water and cooked risoni. Simmer, until slightly thickened, 1-2 minute. Season to taste.
TIP: Add an extra splash of water if the mixture looks too thick.
• Divide creamy mushroom and leek risoni between bowls.
• Top with Parmesan cheese to serve. Enjoy!
