Oreo Cream Cheese Red Velvet Cupcakes

Cheesy mushroom and pesto risoni bake





INGREDIENTS

  • 300g dried risoni
  • 2 tablespoons extra virgin olive oil
  • 1 small brown onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 20g butter
  • 200g Swiss brown mushrooms, sliced
    • 150g button mushrooms, quartered
    • 300ml light thickened cream
    • 1 teaspoon lemon rind, finely grated
    • 80g baby spinach
    • 60g (2/3 cup) pecorino, finely grated
    • 55g (1/4 cup) basil pesto
    • 150g fresh mozzarella, in brine, torn






METHOD

  • Step 1
    Preheat oven to 200C/180C fan forced. Cook the risoni in a large saucepan of salted boiling water for 8 minutes. Drain.
  • Step 2
    Meanwhile, heat 1 tbs of the oil in a large non-stick frying pan over medium-low heat. Add the onion. Cook, stirring, for 4 minutes or until softened. Stir in the garlic for 1 minute until aromatic. Transfer to a bowl. Heat half the butter and half the remaining oil in the pan over high heat. Add half the mushrooms. Season. Cook, stirring, for 3 minutes or until browned. Transfer to a bowl. Repeat with the remaining oil, butter and mushrooms.
  • Step 3
    Return the onion and mushroom mixtures to pan. Add the cream and rind. Simmer for 2 minutes. Add the risoni, spinach, 1⁄3 cup pecorino and 1 tbs of the pesto. Season. Remove from heat. Sprinkle with remaining pecorino. Top with mozzarella. Bake for 15 minutes or until cheese melts.
  • Step 4
    Preheat oven grill to high. Grill for 2-3 minutes or until golden. Drizzle with remaining pesto.



Source: taste.com.au

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