Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
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- 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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- 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
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