Recipe – Vegan Mushroom, Baby Spinach & Lemon Risoni

A delicious dinner Mushroom Risoni recipe with a hint of lemon, parsley… Delicioso…
Mushroom & Baby Spinach risoni
1/4 C olive oil
1 medium brown onions, thinly sliced
2 garlic cloves, thinly sliced
500g assorted mushrooms, such as portabella, pine, swis brown, trimmed and sliced
1 C risoni
2-3 C salt-reduced vegan chicken flavoured stock
Finely grated zest and juice of 1 lemon
100g baby spinach
1/2 C chopped fresh flat-leaf parsley
30g nutritional yeast, to serve

Heat oil in a large heavy-based saucepan over medium heat; add onions and garlic, season well and cook
until soft, about 10mins. Add mushrooms and cook until soft, about a further 10mins.
Add risoni and stock. Simmer, stirring occasionally, until risoni is just cooked, about 12mins.
Stir lemon zest, spinach and parsley through.
Finish with lemon juice. Serve with nutritional yeast on top.

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