Greek Mushroom Rissoni
Indulge in the rich, Mediterranean-inspired flavors of Greek Mushroom Risoni, a hearty and satisfying one-pan dish perfect for busy weeknights or casual entertaining. This recipe combines tender risoni (orzo) pasta with golden sautéed mushrooms, fragrant garlic, and a luscious tomato-based sauce infused with dried oregano and fresh dill for an aromatic boost. Nutritious baby spinach adds a pop of color and a healthy twist, while creamy feta cheese and zesty lemon zest elevate the dish with tangy, savory notes. Quick to prepare in just 40 minutes, this vegetarian delight celebrates simple, wholesome ingredients and pairs beautifully with a side of crusty bread or a light Greek salad. Perfect for fans of comforting pasta dishes with a fresh Mediterranean flair!
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Recipe Information
Ingredients
- 250 grams risoni (orzo) pasta
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium white onion, finely chopped
- 2 cloves garlic cloves, minced
- 250 grams button mushrooms, sliced
- 60 milliliters dry white wine (optional)
- 500 milliliters vegetable stock
- 1 teaspoon dried oregano
- 2 tablespoons fresh dill, chopped
- 400 grams crushed tomatoes
- 100 grams feta cheese, crumbled
- 100 grams baby spinach
- to taste salt
- to taste black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Instructions
Bring a pot of salted water to a boil and cook the risoni (orzo) pasta according to package instructions until al dente. Drain and set aside.
In a large deep skillet or sauté pan, heat the olive oil and butter over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pan. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
Deglaze the pan with the dry white wine, if using. Let it simmer for 1-2 minutes until most of the liquid has evaporated.
Pour in the vegetable stock and add the dried oregano. Bring to a gentle simmer.
Add the crushed tomatoes and season with salt and black pepper to taste. Stir to combine and let the mixture simmer for 5 minutes to blend the flavors.
Stir in the cooked risoni pasta and baby spinach. Cook for 2-3 minutes, stirring frequently, until the spinach wilts and the pasta is heated through.
Remove the pan from heat and stir in the fresh dill, lemon zest, and half of the crumbled feta cheese.
Serve hot, garnished with the remaining feta cheese and optionally some fresh parsley. Enjoy!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 209 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
