Creamy Mushroom Risoni (Orzo)

I made this incredibly tasty one-pot meal with a mix of locally grown Swiss brown, fresh shiitake and oyster mushrooms and risoni pasta (also known as orzo) which looks like large grains of rice.  Cooked gently with vegetable stock, mushrooms and aromatics, the risoni swells up to absorb all the umami flavours and releases its lovely starch to give the dish a creamy, silky texture. 

Serves 4

INGREDIENTS

• 400g / 14oz mixed mushrooms, such as Swiss brown, fresh shiitake & oyster
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• sea salt
• freshly ground black pepper
• 200g / 7oz risoni (orzo) pasta
• 3 cups vegetable or chicken stock
• 1 cup frozen green peas, thawed in hot water and drained*
• ½ cup parmesan cheese
• 2 tablespoon unsalted butter
• 2 tablespoons of flat-leaf parsley, finely chopped

* Green peas can be substituted with 100g / 3½oz of chopped spinach.

METHOD

1. Slice Swiss brown and shiitake mushrooms.  Tear up oyster mushrooms into smaller pieces.
2. Heat oil in a heavy base, shallow casserole dish over medium heat and add onion.  Sauté for 2-3 minutes until softened.  Add garlic and sauté for 30 seconds.
3. Add mushrooms and sauté for 5-7 minutes until softened.  Season with a pinch of salt and a sprinkle of pepper.
4. Add risoni pasta.  Cook for 1 minute, stirring it through the mushroom mixture.
5. Pour in vegetable or chicken stock.  Bring to a simmer, then cook over low heat for 10 minutes, or until most of the liquid has been absorbed and the risoni is al dente  (tender but firm with a little bite).  Stir occasionally with a wooden spoon to prevent the risoni from sticking to the bottom of the pan.
6. Stir in the peas and cook for a further 1 minute to heat through.
7. Remove pan from heat.  Stir in the parmesan cheese, butter and parsley.  Serve warm.