One-pan creamy mushroom, kale and Dijon mustard risoni

This one-pan, umami-packed dish pairs earthy mushrooms and cavolo nero with a bright, zesty lift from Dijon mustard and lemon. Quick, effortless and far greater than the sum of its parts, it delivers pure comfort in under 20 minutes. A perfect winter-warmer.

5 cups cavolo nero, stripped from the stem and chopped (about 1 bunch)

Warm a wide saute pan over high heat. Add the olive oil, mushrooms and ¼ cup of water with a good pinch of salt. Cook until the mushrooms have released all their liquid and it has evaporated, allowing the mushrooms to start to brown.

Add the onion and cavolo nero and saute together for about 3-4 minutes until the onions have turned translucent.

Stir in the risoni, stock and cream with another good pinch of salt and some black pepper. Bring to a low simmer and adjust the heat so it stays at a gentle simmer.

Cover the pan with a tight-fitting lid and cook on low for 10-12 minutes, removing the lid to stir the risoni every couple of minutes until it is al dente. You may need to occasionally add a splash of water to maintain a risotto-like consistency.

Turn off the heat and stir in the lemon juice, Dijon mustard and grated parmigiano reggiano. Season to taste.

To serve, divide the risoni among four bowls and top with the extra parmigiano reggiano, chopped parsley and a little freshly grated lemon zest.

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