Mushroom And Tomato Ragout With Risoni

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 leek, trimmed, halved lengthways washed & finely sliced
• 2 garlic cloves, crushed
• 500 g button mushrooms, halved
• 800 g italian tomatoes, chopped
• 1 cup water
• 2/3 cup dried risoni pasta
• 1/2 cup fresh basil leaf
• salt & ground black pepper, to taste

Recipe

• 1 heat the oil in a large frying pan over medium heat. add the leek &.
• 2 garlic & cook, stirring constantly, for 3-4 minutes or until the leek.
• 3 is soft.
• 4 add the mushrooms & cook, stirring frequently, for 2-3 minutes or.
• 5 until the mushrooms are just tender.
• 6 stir in the tomatoes, water & risoni. reduce the heat to mediumlow.
• 7 & simmer, stirring occasionally, for 12-15 minutes or until the.
• 8 risoni is tender.
• 9 remove from heat & stir in the basil. season with salt & pepper.
• 10 serve with sliced crusty bread.