Ingredients

• 2 x Cups Button Mushrooms - sliced

• 1 x Cup Porcini Mushrooms

• 2 x Tablespoons butter

• 1 x Cup Risoni Pasta

• 2 x Garlic Cloves - finely diced

• 1 x Brown Onion - diced

• 1 x Stalk celery - washed and diced

• 2 x Teaspoons dried rosemary

• 1 x Cup baby spinach

• 1 x Cup cream

• 2 x Cups home made style chicken or vegetable stock

• 1/2 x Small Bunch Basil - torn

• Parmesan to sprinkle

Preparation

First add the butter to the pan and when melted add the mushrooms and gently stir until soft then set aside

Then in the same pan add a little olive oil then add the onions and celery and fry down until the onions and celery are caramelised then add the garlic and allow to caramelise.

Next add the chicken or vegetable stock and deglaze the pan then add the rosemary, salt, blackpepper and risoni pasta and on a low heat with the pan covered, allow around 8 minutes for the risoni to soften.

Now add the cream, stir well then return the mushrooms and add the spinach and allow to wilt into the mix then stir well to bring everything together and sprinkle with the parmesan.

Important: The best home made chicken stock is important. Avoid the salt laden cardboard supermarket stocks.