Creamy Mushroom Risoni
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Creamy Mushroom Risoni

Creamy Mushroom 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.

This recipe is under 650kcal per serving.

Tags:
Veggie
•Climate Superstar
•Calorie Smart
Allergens:
Gluten
•Wheat
•Soy
•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

leek

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

sliced mushrooms

1 sachet

Herb & Mushroom Seasoning

(Contains Gluten, Soy, Wheat;)

1 packet

garlic paste

½ packet

vegetable stock pot

1 packet

light cooking cream

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)1564 kJ
Calories575 kcal
Fat32.4 g
of which saturates17.3 g
Carbohydrate10.4 g
of which sugars6.9 g
Dietary Fibre4.4 g
Protein9.8 g
Sodium1253 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. • Thinly slice leek.

2
2

• 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.

3
3

• 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 and the butter and cook until fragrant, 1 minute. • Reduce heat to low, then add vegetable stock pot (see ingredients), 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.

4
4

• Divide creamy mushroom risoni between bowls. • Top with Parmesan cheese to serve. Enjoy!