Helen RandellBeef and Mushroom Risoni
November 1st 2008 22:51
So, finally last night I made beef and mushroom risoni. This recipe was originally published in the 2008 Aug/Sept issue of Donna Hay magazine… as I said, I’ve been meaning to make it for a while.
Beef and Mushroom Risoni
2 tablespoons olive oil
700g beef rump steak
400g field mushrooms
2 cloves of garlic
sea salt and cracked pepper
1.25 litres of beef stock
2 cups risoni
¼ cup chopped flat-leaf parsley
60g baby spinach leaves
finely grated parmesan to serve
Heat the oil in a large, deep frying pan over high heat. Cook the beef for 4-5minutes or until browned. Remove from pan. Add the mushrooms and garlic and cook for 4-5 minutes or until browned. Remove from the pan. Add the stock and bring to the boil. Add the risoni and reduce heat to low and cook stirring occasionally for 8-10 minutes or until al dente. Add the beef, mushrooms and garlic back to the pan, stir through parsley and baby spinach and sprinkle with parmesan.
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