Mushroom Risoni

Recipe Date: October 15, 2018
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Measurements: Metric

Adulterated from Two’s Cooking by Jane & Jeremy Strode, this is a Moores Hill family favourite. A great match with our Pinot Noir.


  • olive oil
  • 2 medium red onions, finely sliced
  • 2 cloves garlic, chopped
  • sea salt (we use Tasman Sea Salt)
  • freshly ground black pepper
  • 4 large field mushrooms, finely sliced or use whatever mushrooms you can get your hands on
  • afew thyme springs
  • 1 bay leaf
  • 150g risoni (for 2) or we use a whole packet of San Remo risoni to serve 4
  • 500ml chicken or vegetable stock or water or a bit of wine and water
  • 1/2 bunch flat-leaf parsley, finely chopped
  • freshly grated parmesan
  • Optional- a couple of handfuls of baby spinach leaves or baby peas


Heat a generous splash of olive oil in a large, heavy based saucepan over medium heat. Add onion and garlic, season well and cook until onion is completely soft and starting to colour slightly.

Add mushrooms, thyme and bay leaf and cook for 30 minutes or until mushrooms are soft and liquid is evaporated. Add risoni and stock or water and simmer, stirring, for 20 minutes or until risoni is just cooked and liquid is absorbed. Add more liquid if necessary.

Stir through parsley and parmesan and season to taste. Add baby spinach or peas if using.

Spoon into bowls and serve with a green leafy salad or steamed green vegetables dressed with olive oil. Pour a glass of Moores Hill Pinot Noir.

Risoni is very small, rice shaped pasta, similar to orzo. It cooks like risotto rice but without all the stirring!

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