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!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, finely chopped (optional, for garnish)

Directions

Step 1

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.

Step 2

In a large deep skillet or sauté pan, heat the olive oil and butter over medium heat.

Step 3

Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the sliced mushrooms to the pan. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.

Step 6

Deglaze the pan with the dry white wine, if using. Let it simmer for 1-2 minutes until most of the liquid has evaporated.

Step 7

Pour in the vegetable stock and add the dried oregano. Bring to a gentle simmer.

Step 8

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.

Step 9

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.

Step 10

Remove the pan from heat and stir in the fresh dill, lemon zest, and half of the crumbled feta cheese.

Step 11

Serve hot, garnished with the remaining feta cheese and optionally some fresh parsley. Enjoy!

Nutrition Facts

Serving size	1831.5 grams (1831.5g)

Amount per serving	% Daily Value*
Calories	1979

Total Fat 71.10g	91%
Saturated Fat 26.40g	132%
Polyunsaturated Fat 4.50g
Cholesterol 116mg	39%
Sodium 4818mg	209%
Total Carbohydrate 262.90g	96%
Dietary Fiber 27.90g	100%
Total Sugars 39.80g
Protein 70.00g	140%

Vitamin D 27IU	136%
Calcium 837mg	64%
Iron 16mg	91%
Potassium 3210mg	68%

*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.

Source of Calories

Fat: 32.5%

Protein: 14.2%

Carbs: 53.3%