Mushrooms, Parmesan and Leek with Risoni Soup

What's a sport that's more boring than golf? You guessed it, lawn bowling! The Big Kahuna's late tonight because of a work event and yeah that's what they're doing. I've done 5 solid hours of studying and my poor belly's starving. I ruffled through the pantry and saw a box of Barilla risoni and thought I'd try the recipe they always give you on the box. Lo and behold! It's in Italian. Now my Italiano's very limited so had to google the ingredients and some of the keywords to make sense of the instructions.

Ingredients:
200g risoni
150g mushrooms
50g celery
30g parsley
20g parmesan
1 clove of garlic
1/2 an onion
1/2 litre broth
1/2 leek
Salt and pepper
Olive oil

1. Slice half the leek and sautee and set aside.


2. Sautee the other half of the leek, mushrooms, celery, parsley, garlic and onion in olive oil until onion is soft.


3. Add broth and simmer for 20 minutes.


4. Season with salt and pepper.
5. Add in risoni and leave until cooked, if using Barilla then it should take about 12 minutes, stirring once in a while.


6. Serve with parmesan and sauteed leek.

Serves 4

I used dried parsley 'cos I'm out of fresh ones, but that shouldn't affect the taste too much. And I used vegetarian chicken stock (yes there is such a thing! Massel brand) diluted with a bit of water to make the broth (vegetable broth would make it more vegetarian I suppose). You might need to add more water because it'll become very thick. I know the end result doesn't look very impressive but it's pretty yummy :) Have fun! Buon appetito! Ta ra~