Ingredients2 tbsp extra virgin olive oil400g mixed mushrooms, or just Swiss browns, sliced1 small brown onion, peeled and chopped5 cups cavolo nero, stripped from the stem and chopped (about 1 bunch)200g (1 cup) risoni500ml (2 cups) chicken or vegetable stock125ml (½ cup) pure creamjuice of ½ a lemon1 tbsp Dijon mustard25g (¼ cup) parmigiano reggiano, grated, plus extra to servesalt and black pepperTo garnishchopped parsleylemon zestMethodStep 1Warm 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.Step 2Add the onion and cavolo nero and saute together for about 3-4 minutes until the onions have turned translucent.Step 3Stir 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.Step 4Cover 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-likeconsistency.Step 5Turn off the heat and stir in the lemon juice, Dijon mustard and grated parmigiano reggiano. Season to taste.Step 6To serve, divide the risoni among four bowls and top with the extra parmigiano reggiano, chopped parsley and a little freshly grated lemon zest.