Creamy Mushroom & Leek Risoni

• 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.