Mushroom risoniotto from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on April 09, 2016

    My first recipe from this book, mainly to try out some gluten-free orzo that I'd just bought. Wish I'd added in some dried mushrooms to intensify the flavour a bit more (as I could only get chestnut mushrooms), but overall a nice weeknight dish.

  • 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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