Mushroom Risoniotto (orzo risotto)

🧂 Ingredients

• 2 tbs olive oil
• 2 tbs butter
• 500 g mushrooms

  cleaned and sliced
• 150 g risoni
• 2 cloves garlic

  chopped
• a few sprigs of fresh thyme
• 1 tsp balsamic vinegar
• 75 ml dry white wine
• 50 ml double cream or creme fraiche
• salt and pepper
• handful of freshly chopped parsley to server

Instructions

• 1 Place a large saucepan of water over a high heat and bring it to the boil before
  salting. Add the risoni, and cook according to package directions (time varies
  by brand). When done, drain risoni and set aside.
• 2 Heat 1 tablespoon each of the oil and butter in a frying pan over a medium high
  heat. Add half of the mushrooms and cook, stirring often, until all of the
  liquid is released has been evaporated and the mushrooms start to caramelise.
  Remove from the pan and set aside while you cook the remaining mushrooms.
• 3 When the second batch of mushrooms are almost done add the first batch to the
  pan along with the thyme leaves, garlic and balsamic vinegar and cook, stirring,
  for a minute or two.
• 4 Add the wine and cook until most of the liquid has evaporated before adding the
  cream or creme fraiche. Season with salt and pepper.
• 5 Toss the mushrooms with the cooked risoni, and serve sprinkled with fresh
  parsley.

Nutrition Info