Oyster mushroom & leek risoni

Serves 2 as a main meal

150g oyster mushrooms, torn into strips
1 large leek, chopped finely
2 tbsp olive oil
30g butter
100g risoni (pasta)
1/2 cup white wine
2 cups vegetable stock
30g parmesan, grated
Chopped Italian parsley (optional)

Place the stock on low heat on your stove top. Add 1 tbsp olive oil to a hot frypan, add mushrooms and sauté until well browned. Set them aside. In the same pan, sauté the leeks in 1 tbsp olive oil until soft. Add butter, then risoni, stirring and making sure it is covered with the butter. Add the wine, and stir until the wine is nearly absorbed. Lower the heat a little. add the mushrooms to the risoni mixture. Start adding the stock, one ladle at a time, adding more as it is absorbed, stirring continuously so it doesn’t stick to the pan. Keep doing this until the risoni has cooked (approx. 10 minutes). Add salt and pepper to taste. Just before serving add the parmesan and stir through.
Serve with a little chopped parsley sprinkled on top.