Mushroom risoni

This is an extract from The Mediterranean Cook - A Year of Seasonal Eating by Meni Valle. Published by Thames and Hudson (Aust) Pty. RRP$49.99

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

3 tablespoons olive oil
1 brown onion, finely diced
1 clove garlic, finely chopped
200g shiitake or portobello mushrooms, sliced or chopped into chunks
250g risoni
½ cup white wine
2 cups vegetable stock (we used reduced-salt stock) or water
1 tablespoon finely chopped fresh parsley leaves
60g parmesan, grated (you can also use pecorino, goat’s cheese, gruyere or Greek feta), plus extra shaved parmesan to serve
Black pepper, to taste
Lemon wedges, to serve

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Instructions

Stay Awake

1 In a saucepan, heat the olive oil over medium heat, add the onion and sauté for 3–4 minutes, until softened. Add the garlic and mushrooms and sauté for 5–6 minutes, until soft.

2 Add the risoni to the pan and stir well to coat the pasta in the mushroom mixture. Pour in the wine and stir for another 2 minutes. Add the stock or water slowly, stirring as you go, then reduce the heat to low and simmer for 12–15 minutes, until the risoni is cooked through.

3 Remove the pan from the heat and stir through the parsley and parmesan. Season to taste with pepper, then divide the risoni among plates, top with shaved parmesan and extra pepper, and serve with lemon wedges on the side.

Serving suggestion

Serve with a salad or some greens to up the veg in your meal.

Nutrition Info (per serve)

Calories 450cal

Kilojoules 1900kJ

Protein 14g

Total fat 19g

–Saturated fat 5g

Carbohydrates 50g

–Sugars 5g

Dietary fibre 4g

Sodium 708mg

Calcium 162mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.