Mushroom risoniotto from River Cottage Veg: 200 Inspired Vegetable Recipes (page 258) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • kari500 on August 21, 2020

    Deviated slightly from the recipe, mostly in that I served the sauce over ravioli. I didn't really measure anything. We liked this a lot. A shallot or garlic, or leeks might be nice in this. The balsamic gives it that little extra something that keeps it from getting boring (as cream sauces sometimes can).

  • Lepa on July 22, 2016

    Delicious. A great treat for the mushroom lovers in your family. It is rich and delicious.

  • WFPLCleanEating on October 07, 2015

    This was a quick and easy weeknight dinner. I used cremini mushrooms and although there was a good mushroom flavor I think I would add a few dried mushrooms next time to make it even more mushroomy. - Jane

  • Zosia on September 14, 2014

    Easy to make dish of cooked orzo pasta added to a mushroom ragout with great flavour, even using just cremini and white button mushrooms.

  • veronicafrance on January 27, 2013

    This is a nice simple supper dish, very quick to do. I added some dried mushrooms because my fresh ones weren't that tasty. It would be even better with fresh ceps.

  • chele on June 02, 2012

    Nice and quick to make - introduced us to risoni (or orzo) pasta as an alternative to rice in this type of dish. Like most of the recipes in the book that I have tried I will be making this one again.

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