Bring a large pot of lightly salted water to a boil over high heat. Add the risoni and cook until al dente, 6 to 7 minutes; drain.
Heat the olive oil in a large frypan over medium-high heat. Add the mushrooms and season with onion powder, salt and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley and cooked risoni. Season to taste with salt and pepper and serve immediately.
This is an excellent base recipe. I have cooked it many times now both as a base to put things like Chicken Parmesan on top of and you can add other meats to this dish to make it a stand alone meal. One big tip stir through a big knob of butter at the very end to make the dish glisten. - 17 Aug 2012