Again, Chef Adam Swanson shows how you can make a tasty pasta dish from supermarket staples and feed the family for less than $3 a serve.
Serves 4 Total cost $10.05
- 500g San Remo risoni
- 250g Swiss brown mushrooms, sliced
- 250g medium sized button mushrooms, sliced
- 4tblsp butter
- 3tblsp olive oil
- 1 brown onion, finely diced
- 2tblsp crushed garlic
- 1L chicken stock (3 chicken cubes)
- ½ cup parmesan, grated
- ½ cup parsley, chopped
- Salt and pepper to taste
Cook risoni as per packet directions. Once risoni has been drained, place on a tray and cool in the fridge. Take a large pan and heat the olive oil and 2tbsp of butter on a medium
heat. Fry off diced onion and garlic until translucent, add a pinch of salt and pepper.
Add swiss and button mushrooms and stir well. Cook for a further 3 mins or until mushrooms are soft. Add the cooled risoni to the pan and add the chicken stock. Add another
2tbsp of butter and stir very well.
Keep heat at a medium to low temperature, so that the pasta is simmering and slowly absorbing the stock. Once of stock has been absorbed, stir in parmesan, chopped parsley and then serve.