Wednesday, 11 September 2013

Baked Risoni with Spinach, Mushroom and Parmigiano

I had a packet of risoni sitting in my cupboard for months.
I was not sure what to cook with it until I stumbled upon this recipe from Real Living magazine.
This rice-shaped pasta adds a wonderful texture to this dish that you just cannot get from rice.
The mushroom also goes really well with the dish.
I've made this twice now and my family loves it.

500g risoni pasta
25g butter
1 tbsp olive oil
300g Portobello mushrooms, sliced
5 garlic cloves, chopped finely
700g passata
1 tbsp sugar
200g baby spinach leaves
1/2 bunch basil leaves, torn
200g Parmigiano-Reggiano cheese, shaved
Parmigiano-Reggiano, finely grated (to serve)
salt and pepper

*Preheat oven at 200C. Cook risoni according to packet.
*Heat butter and olive oil in large pan over medium heat. Add mushrooms and saute for 5 minutes. Stir through garlic and cook for further 2 minutes.
*Add passata and sugar, mix well. Bring to simmer and set aside.
*Add risoni, spinach and basil. Season with salt and pepper.
*Transfer to a baking dish. Top with shaved cheese and bake for 15-20 minutes or until cheese is melted.
*Remove from oven and top with grated cheese. 

Recipe adapted from Real Living Magazine

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