One-pan creamy mushroom, kale and Dijon mustard risoni

This one-pan, umami-packed dish pairs earthy mushrooms and cavolo nero with a bright, zesty lift from Dijon mustard and lemon. Quick, effortless and far greater than the sum of its parts, it delivers pure comfort in under 20 minutes. A perfect winter-warmer.

Ingredients

2 tbsp extra virgin olive oil
400g mixed mushrooms, or just Swiss browns, sliced
1 small brown onion, peeled and chopped
5 cups cavolo nero, stripped from the stem and chopped (about 1 bunch)
200g (1 cup) risoni
500ml (2 cups) chicken or vegetable stock
125ml (½ cup) pure cream
juice of ½ a lemon
1 tbsp Dijon mustard
25g (¼ cup) parmigiano reggiano, grated, plus extra to serve
salt and black pepper

To garnish

chopped parsley
lemon zest

Method

Step 1- Warm a wide saute pan over high heat. Add the olive oil, mushrooms and ¼ cup of water with a good pinch of salt. Cook until the mushrooms have released all their liquid and it has evaporated, allowing the mushrooms to start to brown.
Step 2- Add the onion and cavolo nero and saute together for about 3-4 minutes until the onions have turned translucent.
Step 3- Stir in the risoni, stock and cream with another good pinch of salt and some black pepper. Bring to a low simmer and adjust the heat so it stays at a gentle simmer.
Step 4- Cover the pan with a tight-fitting lid and cook on low for 10-12 minutes, removing the lid to stir the risoni every couple of minutes until it is al dente. You may need to occasionally add a splash of water to maintain a risotto-like

consistency.
Step 5- Turn off the heat and stir in the lemon juice, Dijon mustard and grated parmigiano reggiano. Season to taste.
Step 6- To serve, divide the risoni among four bowls and top with the extra parmigiano reggiano, chopped parsley and a little freshly grated lemon zest.

One-pan creamy mushroom, kale and Dijon mustard risoni

Ingredients

To garnish

Method

Step 1- Warm a wide saute pan over high heat. Add the olive oil, mushrooms and ¼ cup of water with a good pinch of salt. Cook until the mushrooms have released all their liquid and it has evaporated, allowing the mushrooms to start to brown.

Step 2- Add the onion and cavolo nero and saute together for about 3-4 minutes until the onions have turned translucent.

Step 3- Stir in the risoni, stock and cream with another good pinch of salt and some black pepper. Bring to a low simmer and adjust the heat so it stays at a gentle simmer.

Step 4- Cover the pan with a tight-fitting lid and cook on low for 10-12 minutes, removing the lid to stir the risoni every couple of minutes until it is al dente. You may need to occasionally add a splash of water to maintain a risotto-like

Step 5- Turn off the heat and stir in the lemon juice, Dijon mustard and grated parmigiano reggiano. Season to taste.

Step 6- To serve, divide the risoni among four bowls and top with the extra parmigiano reggiano, chopped parsley and a little freshly grated lemon zest.