Turkish Mushroom & Risoni Stew

risoni pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and is gluten-free, while rice is more economical.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini provides a similar texture, while canned mushrooms are budget-friendly.

Chop 500 g of button mushrooms in half, leaving the skins on and not washing them.

Preheat a pot and add a good glug of extra virgin olive oil.

Add the mushrooms to the pot and sear them until they get a little color.

Add 1 finely chopped onion and a knob of butter to the pot.

Add minced garlic to the pot.

Stir in red pepper paste and Aleppo pepper, reserving some Aleppo pepper for garnish.

Add 2 tablespoons of tomato paste and cook it off with the mushrooms.

Sprinkle in dried mint, ensuring it's not fresh mint.

Cover the mushrooms with vegetable stock, adding a bit more to make it soupy.

Bring the mixture to a boil and then add risoni pasta, stirring continuously like risotto until thick and cooked through.

Add a few more knobs of butter and a splash of cream for creaminess.

Squeeze lemon juice into the pot and mix well.

Serve in a shallow bowl with a generous ladle of the risone stew.

Garnish with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary