Serves = 2
2 cups mushrooms
1 leek
2 teaspoons olive oil
1 cup frozen peas
½ cup or 100g uncooked risoni pasta
1 cup salt reduced chicken stock
¼ cup light cream cheese
Juice of ½ a lemon
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Creamy One Pot Mushroom and Leek Risoni
All the creamy comfort of risotto, none of the hassle. This one-pot risoni is quick, delicious, and packed with veggies
20
mins
8
ingredients
$3.95
/ person
Gear
Ingredients
It’s this easy
- Brush any dirt off the mushrooms with a square of paper towel, then thinly slice
- Wash the leek well, the thinly slice
- Heat olive oil in a medium saucepan over medium heat. Add the mushrooms and cook for 4–5 minutes until soft. Remove mushrooms from the pan and set aside.
- In the same pan, add the leek, frozen peas, risoni, and chicken stock. Stir everything together and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the risoni is tender and most of the liquid is absorbed.
- Turn off the heat. Stir in the cooked mushrooms, cream cheese, and lemon juice until everything is well combined and creamy.
- Serve and enjoy!
Tweaks
- Enjoy on its own or serve with grilled chicken or fish
- Serve with a sprinkle of parmesan cheese or extra dollop of cream cheese
- Add any other veggies you have on hand – spinach, zucchini, asparagus would work well
- This recipe stores well in the freezer, or in the fridge for up to 3 days - great for meal prep! Double the recipe to make some leftovers.
Notes
Nutrition information per serve (serves 2)
- Energy (1613kJ)
- Protein (17g)
- Total Fat (11.2g)
- Saturated Fat (4g)
- Carbohydrate (47.5g), (Starch (38.2g), Sugars (9.3g), Added sugars (0.4g), Free Sugars (0.4g))
- Dietary Fibre (10g)
- Sodium (408mg)
- Calcium (338mg)
- Iron (3.8mg)
