Bacon, Mushroom and Spinach Risoni

I have to admit that I had ever heard of risoni before moving to Australia. It was on my first day in Australia that I tried this  rice shaped pasta in a tomato sauce with meat balls.I was thoroughly mesmerised by its shape as a pasta.

Upon a little research I discovered that it is commonly used in soups and salads. I experimented with it and came up with this delicious and fairly light recipe which can also be tweaked into a vegetarian one. It can also be paired with meat or simply served plain as a light lunch.

Ingredients

1 cup Risoni
1 1/2 cup chicken stock
2 cloves of garlic, finely chopped or pressed
1 brown onion, diced
100g roughly chopped or sliced mushrooms
100g fresh spinach leaves
3-4 rashers of Bacon
15g  Butter ( a healthier alternative is olive oil)


To serve

Salt and Pepper
Parmesan cheese ( alternatively any other cheese of your choice)
Fresh Basil leaves

Method

In a pan, melt the butter on a medium heat.

Lightly fry the  garlic, bacon, mushrooms and onions until lightly bronzed.

Add the spinach and lightly sautée the mixture.

Add the risoni and the stock, mixing evenly through.

Add salt and pepper to taste.

Cover and allow to cook for 6-10 mins.

Serve warm, sprinkle with Parmesan with a few basil leaves.

Mushroom and Spinach Risoni served with Herb Roasted Lamb

*Alternatively you can precook the risoni al dente by boiling for 5-7 minutes and drain before adding to the sauce and substitute the stock with half a cup of cream.