Creamy Risoni with Mushrooms

Cook the risoni according to package instructions.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 3 minutes.

Add the sliced mushrooms and cook until they are tender and start to release their juices, about 5 minutes.

Sprinkle the flour over the mushroom mixture and stir for 1-2 minutes until the flour is absorbed.

Slowly pour in the milk and whisk until smooth. Add the heavy cream and continue whisking until the sauce thickens, about 5-7 minutes.

Add grated Parmesan cheese, salt and pepper, and oregano and stir until the cheese is melted.

Drain the cooked risoni and add it to the mushroom sauce. Stir to coat the pasta evenly.

Garnish with fresh parsley and serve hot.