Creamy Mushroom & Courgette Risoni
with Baby Leaves & Parmesan
Mushrooms, we love those little meaty fungi found in fairytales. We love them so much that we’re bringing the magic out of the book and straight to your table! Pack them into a risoni with leek and courgette cooked in a creamy sauce. To finish with a happily-ever-after let’s sprinkle over some fairy dust - also known as Parmesan cheese!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
button mushrooms
1
leek
1
courgette
2 clove
garlic
1 packet
Risoni
(Contains Gluten; )
1 sachet
Herb & Mushroom Seasoning
1 sachet
vegetable stock powder
½ packet
cream
(Contains Milk; )
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Thinly slice button mushrooms and leek. • Slice courgette into half-moons. Finely chop garlic.
• Pour boiling water into a large saucepan with a pinch of salt. • Cook risoni in boiling water, over high heat, until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.
• While risoni is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms and leek, until browned and softened, 5-6 minutes. Add courgette and cook until tender, 3-4 minutes. • Add garlic, herb & mushroom seasoning and the butter, and cook until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, cream (see ingredients), reserved pasta water and cooked risoni. Cook until slightly thickened, 1-2 minute. Remove from the heat and season with pepper.
TIP: Add an extra splash of water if the mixture looks too thick.
• While the veggies are cooking, combine baby leaves, a drizzle of white wine vinegar and a pinch of salt in a medium bowl. • Divide creamy mushroom and leek risoni between bowls. Top with dressed baby leaves and grated Parmesan cheese to serve. Enjoy!