Mushroom and Tomato Ragout With Risoni

Wendys Kitchen's Note:

Making this for dinner tonight so posting...from the Mushroom Gorwers Website.

• Total Time: 32 mins
• Prep 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
• ½ cup fresh basil leaf
• salt & ground black pepper , to taste

Directions:

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.