Mushroom & Spinach Risoni
- Serves 4-6
- Preparation Time 15MINS
- Cook Time 20MINS
1/4 cup olive oil
500g mixed mushrooms, sliced
2 carrots, peeled, diced
1 leek, halved, sliced
2 1/2 cups risoni pasta
60g baby spinach leaves
1 Litre Campbell’s Real Stock Mushroom
STEP 1 Heat oil in a large heavy-based saucepan. Add mushrooms and cook, stirring, over medium heat for 4-5 minutes until browned. Add carrot and leek and cook for 2-3 minutes until softened.
STEP 2 Add Campbell’s Real Stock Musrhoom and risoni. Bring to the boil. Simmer, covered on lowe for 8-10 minutes until risoni is tender.
STEP 3 Stir through spinach leaves and stand for 2 mins (excess liquird will absorb on standing)
