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.