Creamy Mushroom & Zucchini Risoni
with Baby Spinach & Double Parmesan
Few things are as comforting as a bowl of risoni. This delightful dish has everything you want and more – herby mushrooms and charred zucchini. Top it off with some Parmesan cheese and you’ve got pure happiness in a bowl.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
leek
1
zucchini
2 clove
garlic
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
sliced mushrooms
1 sachet
Herb & Mushroom Seasoning
1 sachet
vegetable stock powder
1 packet
light cooking cream
(Contains Milk;)
1 packet
baby spinach leaves
2 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Thinly slice leek. • Slice zucchini into half-moons. • Finely chop garlic.
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.
• While risoni is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, leek and zucchini, stirring, until browned and softened, 5-6 minutes. • Add garlic, herb & mushroom seasoning and the butter and cook until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, light cooking cream, baby spinach leaves, reserved pasta water and cooked risoni. Simmer, until slightly thickened, 1-2 minute. Remove from heat and season with pepper to taste.
TIP: Add an extra splash of water if the mixture looks too thick.
• Divide creamy mushroom and zucchini risoni between bowls. • Top with Parmesan cheese to serve. Enjoy!