Rustic 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 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
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;)
1 sachet
Thyme
1
Lemon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice leek. • Cut lemon into wedges.
• Half-fill a large saucepan with the boiled 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 (1/4 cup for 2 people / 1/2 cup for 4 people), 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 paste, herb & mushroom seasoning, thyme and the butter and cook until fragrant, 1 minute. • Reduce heat to low, then add stock concentrate, light cooking cream, baby spinach leaves, 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 risoni between bowls. • Top with Parmesan cheese and a squeeze of lemon to serve. Enjoy!
