Have I told you how much I like risoni (or otherwise known as orzo)? To me, it's like a 'poor man's' risotto, not that arborio rice (the rice traditionally used for risotto) is all that expensive. Sometimes you can pick up a bag of risoni for $1 and it will last you for ages, it's quick to cook and you can use it so many ways. I love it cooked like this in a bit of stock and a touch of cream. Change your macaroni to risoni for the kid's Mac'n'Cheese or add to soups to bulk it out a little. This is also a great side dish with any vegetables added.
Creamy Mushroom Risoni
- 250gm button mushrooms, sliced
- 1 tbs butter
- 1 garlic clove, crushed
- 1/2 tbs thyme, dried
- 1/2 cup risoni
- 1 cup chicken stock
- 1/4 cup cream
- grated parmesan cheese, to serve
- Pan fry mushrooms in melted butter until just starting to soften.
- Add thyme and garlic.
- Add stock and risoni.
- Cook until pasta has softened and most of the liquid is absorbed.
- Just before serving, add cream and heat through.
- Top with grated parmesan to serve.
- Serve with garlic bread.