Italian Orzo Salad | With Fine Oven-Roasted Mushrooms

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Clean and quarter the mushrooms. Peel the red onion and cut into wedges. Place both on the baking sheet, drizzle with half of the olive oil, and season with salt and pepper. Add the garlic unpeeled and whole.

Roast the vegetables in the oven for approx. 20 minutes until the mushrooms are juicy and browned and the onions are soft. In the last 5 minutes of baking time, place the walnut kernels on a small piece of baking paper in the oven and roast until golden brown.

Meanwhile, bring plenty of salted water to a boil in a large pot. Add the risoni pasta and cook for about 8–9 minutes according to package instructions until al dente. Then drain, rinse briefly with cold water, and mix with a teaspoon of olive oil so they do not stick together.