| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 tablespoon of olive oil
- 1 clove of garlic
- 1 spring onion
- 2 cups of risoni pasta
- 1 cup of frozen/fresh peas
- 1 cup of mushrooms
- 2 slices of ham/bacon
- 1 teaspoon chicken/vegetable stock powder or 625 mls stock
- 1 pinch of pepper
- 2 cups of risoni pasta
- 625 mls of boiling water
- 2 sprigs of parsley
- 1 tbls unsalted butter
Ingredients
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Instructions
- Cut any brown ends and roots of the spring onions and finely chop
- Peel and finely mince the garlic
- Chop the mushrooms into thin slices
- Dice the ham or bacon into small pieces, approx. 1cm cubes
- Heat the oil in the frying pan then add the minced garlic clove
- Add the onions and ham/bacon and gently fry until golden brown and soft
- Add the mushrooms and fry for a 1 more minute
- Add the Risoni along with 1 tablespoon of unsalted butter to stop it sticking to pan and stir for 1 minute until the Risoni is coated in the butter
- Add the salt and pepper
- Stir the stock powder into the boiling water then add all liquid to the pan and stir gently
- The risoni will take 10 minutes to cook
- Continue to stir the entire time until the liquid has evaporated and the Risoni is cooked through
- Spoon on to plates and top with grated fresh parmesan cheese and chopped parsley
Recipe Notes
Optional Extras
For vegetarian option, substitute the ham with corn
Substitute the mushrooms with some steamed/mashed pumpkin
Sprinkle some feta cheese on top of the pumpkin version rather than parmesean cheese
For a little spice, add some fresh cracked pepper and chili
For nut lovers, gently toast some pine nuts and serve on the top
Grown up version – replace 1 cup of stock with white wine
Equipment
Chopping board
Small knife
1 frying pan
Wooden spoon
Measuring Jug
Measuring cups/spoons
Adult Assistance
Using the frying pan
Boiling the kettle and pouring hot water into the pan
Supervision or doing the stirring of risoni over the heat
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