Recipe of the day
If you’ve just had your braces placed and things are a bit sensitive at the moment, give this YUMMY braces friendly recipe a go- we think it sounds delish! CHEESY MUSHROOM AND PESTO RISONI BAKE INGREDIENTS 300g dried risoni 2 tablespoons extra virgin olive oil 1 small brown onion, halved, thinly sliced 3 garlic cloves, crushed 20g butter 200g Swiss brown mushrooms, sliced 150g button mushrooms, quartered 300ml light thickened cream 1 teaspoon lemon rind, finely grated 80g baby spinach 60g (2/3 cup) pecorino, finely grated 55g (1/4 cup) fresh basil pesto 150g fresh mozzarella, in brine, torn METHOD Step 1- Preheat oven to 200C/180C fan forced. Cook the risoni in a large saucepan of salted boiling water for 8 minutes. Drain. Step 2- Meanwhile, heat 1 tbs of the oil in a large non-stick frying pan over medium-low heat. Add the onion. Cook, stirring, for 4 minutes or until softened. Stir in the garlic for 1 minute until aromatic. Transfer to a bowl. Heat half the butter and half the remaining oil in the pan over high heat. Add half the mushrooms. Season. Cook, stirring, for 3 minutes or until browned. Transfer to a bowl. Repeat with the remaining oil, butter and mushrooms. Step 3- Return the onion and mushroom mixtures to pan. Add the cream and rind. Simmer for 2 minutes. Add the risoni, spinach, 1⁄3 cup pecorino and 1 tbs of the pesto. Season. Remove from heat. Sprinkle with remaining pecorino. Top with mozzarella. Bake for 15 minutes or until cheese melts. Step 4- Preheat oven grill to high. Grill for 2-3 minutes or until golden. Drizzle with remaining pest