Busy days call for simple, nourishing meals. The kind that feel a little bit special but don’t leave your kitchen looking like a cyclone hit it.  

For this week’s Brightside recipe, loacal chef and dad Justin Rolleston (Wuzzy) is sharing a cosy vegetarian family favourite he loves to cook for his wife: One Pan Creamy Mushroom & Spinach Risoni. It’s rich, comforting and comes together in a single pan. Less time cleaning up and more time around the table. Perfect for chilly evenings, busy weeknights, or those nights when you want something warm and delicious without the fuss.

INGREDIENTS:

1 brown onion, finely diced  

3 cloves garlic, minced 

2 cups mushrooms, sliced

1 cup risoni 

2½ cups vegetable stock 

 ¾ cup cream 

½ cup grated parmesan (+ extra to finish) 

Handful baby spinach 

Salt & pepper 

Squeeze of lemon

METHOD: 

Cook onion 3–4 minutes until soft. 

Add garlic and mushrooms, cook 4–5 minutes until softened and slightly golden. 

Add risoni, vegetable stock, cream, salt and pepper. Stir and bring to a gentle simmer.  Cook for 10–12 minutes, stirring occasionally, until the risoni is tender and the sauce has thickened. 

Add spinach and stir until just wilted. 

Stir through parmesan and a squeeze of lemon. 

Remove from heat and let sit for 2–3 minutes before serving.

To Finish 

Finish with Mr Staple Chilli Oil, extra parmesan and black pepper.