Are you looking for the perfect comfort food dish that’s easy to make?
This Mushroom and Sun-Dried Tomato Risoni is the answer. With creamy, flavourful textures, it’s a meal that will impress every time.

Perfect for weeknight dinners and ready under 30 minutes. Let’s start!

RODI sink Urban 866 BB

Ingredients (serves 4-5)

320g risoni (or orzo pasta)
350g mix of fresh Paris and Portobello mushrooms, sliced
100g sun-dried tomatoes in oil, drained and chopped
1 small glass of white wine
1 litre vegetable stock (hot)
1 tbsp tomato paste
1 medium-large onion, finely chopped
3 garlic cloves, finely chopped
A drizzle of olive oil
Salt and black pepper, to taste
75g Parmesan or Grana Padano cheese

RODI bamboo chopping board
Bamboo chopping board

Method

Heat a saucepan over medium heat with a drizzle of olive oil.
Add the onion and sauté until translucent. Then, add the garlic, stirring to prevent it from burning.
Stir in the chopped sun-dried tomatoes, mixing well.

Add the risoni and cook briefly before pouring in the white wine.
Let the wine evaporate, then add the mushrooms. Stir and season with salt and pepper.
Gradually add the vegetable stock, stirring constantly.

Once the pasta has cooked slightly, add the tomato paste. Stir and check if more stock is needed.
Taste and adjust the seasoning if necessary.

Turn off the heat when the pasta is cooked (ideally al dente). Stir in half the cheese, either grated or in shavings, until creamy.
Serve immediately, with extra cheese available for those who wish to add more.

Creamy Mushroom and Sun-Dried Tomato Risoni (or Orzo)
RODI products used in the preparation of the Creamy Mushroom and Sun-Dried Tomato Risoni (or Orzo)
Sink: Urban 86 BB 
Tap: Line MN 820
Accessories: Bamboo chopping board and Ghost Drainer

RODI kitchen tap Line MN 820

RODI Ghost Drainer
Ghost drainer

More comfort recipes here:
Mushroom Pie
One Pot Veggie Pasta
Winter Vegetable Gratin

 

 

Recipes developed by: