Mushroom and Tomato Ragout With Risoni

Ingredients

• 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

Directions

1. 1

   Heat the oil in a large frying pan over medium heat. Add the leek &.

2. 2

   garlic & cook, stirring constantly, for 3-4 minutes or until the leek.

3. 3

   is soft.

4. 4

   Add the mushrooms & cook, stirring frequently, for 2-3 minutes or.

5. 5

   until the mushrooms are just tender.

6. 6

   Stir in the tomatoes, water & risoni. Reduce the heat to mediumlow.

7. 7

   & simmer, stirring occasionally, for 12-15 minutes or until the.

8. 8

   risoni is tender.

9. 9

   Remove from heat & stir in the basil. Season with salt & pepper.

10. 10

    Serve with sliced crusty bread.