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Cheesy mushroom and pesto risoni bake
Cheesy mushroom and pesto risoni bake
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy brined mozzarella, perfect for melting in a baked dish.
Ingredients:
  • 300g dried risoni
  • 36.40 gm extra virgin olive oil
  • 1 small brown onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 20g butter
  • 200g Swiss brown mushrooms, sliced
  • 150g button mushrooms, quartered
  • 300ml light thickened cream
  • 1 tsp lemon rind, finely grated
  • 80g baby spinach
  • 60g (2/3 cup) pecorino, finely grated
  • 55g (1/4 cup) basil pesto
  • 150g fresh mozzarella, in brine, torn
Instructions:
  • Preheat the oven to 200C/180C fan forced. Boil risoni in salted water for 8 minutes in a large saucepan, then drain.
  • Heat 1 tablespoon of oil in a large non-stick frying pan over medium-low heat. Cook the onion for 4 minutes until softened, then add the garlic and cook for 1 more minute. Transfer to a bowl. Increase the heat, add half of the butter and oil, and cook half of the mushrooms for 3 minutes until browned. Transfer to a bowl. Repeat with the remaining oil, butter, and mushrooms.
  • Combine the onion and mushroom mixtures in the pan with cream and rind. Simmer for 2 minutes. Stir in the risoni, spinach, 1⁄3 cup pecorino, and 1 tablespoon of pesto. Season with salt and pepper. Take off the heat, sprinkle with remaining pecorino, and layer with mozzarella. Bake for 15 minutes, or until the cheese is melted and bubbly.
  • Preheat oven grill to high until hot. Grill for 2-3 minutes until golden brown. Finish by drizzling with the remaining pesto.

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