Creamy mushroom and spinach risoni

2 as a main or 4 as a side



Prep Time


Cook Time

Delicious winter comfort food. Risoni is also known as orzo.



For the creamy mushroom and spinach risoni

  • 3 tablespoons cooking oil
  • 2 cups sliced mushrooms
  • 1 onion — diced
  • 3 cloves garlic — crushed
  • ½ cup risoni
  • 1 cup vegetable or chicken stock
  • 1 cup baby spinach
  • ½ cup cream
  • 2 teaspoons dried thyme
  • 1 tablespoon chopped fresh parsley
  • Garlic salt and ground black pepper, to taste
  • A little milk, if needed
  • ¼ cup grated parmesan


For the creamy mushroom and spinach risoni

  • Heat the oil in a large pan over a medium heat. Add the mushrooms and sauté for 2–3 minutes. Transfer to a plate and set aside.
  • Add the onion to the same pan and sauté for 2 minutes, adding more oil if needed. Add the garlic and sauté for another minute.
  • Return the mushrooms to the pan. Add the risoni and stock and cook for 3–4 minutes, stirring occasionally.
  • When the risoni is almost cooked, stir in the spinach, cream, thyme and parsley. Taste and adjust seasonings. If the sauce thickens too much, add a little milk.
  • Add the parmesan and serve.