Sort ingredients
willa
QR Code
Listen
Pdf
Heat oil in a pot over high heat.
Add the mushrooms and sauté until golden.
Add half of the butter and fry off the onion, garlic, tomato and red pepper paste for 2-3 minutes, stirring regularly.
Add the Aleppo powder and mint.
Coat the mushrooms in the onion mixture and then add the stock and bring to the boil.
Now add the risoni and bring back to a boil.
Stir regularly until the risoni is cooked and the stew has thickened.
Add the lemon juice, remaining butter, cream, parsley and serve.