Name: Capsicum and spinach risoni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 3 large flat mushrooms, thickly sliced; 1 clove garlic, crushed; 1.25 litre (5 cups) chicken stock; 2 cup risoni; 100 gram char-grilled marinated capsicum, sliced; 100 gram baby spinach leaves; 150 gram fresh ricotta; 1/3 cup chopped flat-leaf parsley; 1 tablespoon finely grated lemon zest

Capsicum and spinach risoni

Serves 4

Prep

15M

Cook

25M

Total

40M

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Ingredients

2 tablespoon vegetable or olive oil

3 large flat mushrooms, thickly sliced

1 clove garlic, crushed

1.25 litre (5 cups) chicken stock

2 cup risoni

100 gram char-grilled marinated capsicum, sliced

100 gram baby spinach leaves

150 gram fresh ricotta

1/3 cup chopped flat-leaf parsley

1 tablespoon finely grated lemon zest

Method

1.Heat oil in a large saucepan over moderate heat. Add mushroom; cook and stir for 8-4 minutes or until tender. Stir in garlic and stock. Bring to the boil.

2.Add risoni to stock. Reduce heat. Simmer, stirring occasionally, for 10-12 minutes or until pasta is tender and almost all liquid absorbed.

3.Stir in capsicum and spinach; cook for 2 minutes or until spinach wilts. Remove from heat. Stand for 2 minutes.

4.Stir in half the ricotta, parsley and zest. Spoon into shallow serving dishes.

5.Serve sprinkled with remaining ricotta, parsley and zest.

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