Mushroom & spinach risoniMushroom & spinach risoni Mushroom & spinach risoni

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)