Mushroom And Tomato Ragout With Risoni - cooking recipe

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

Preparation

Heat the oil in a large frying pan over medium heat. Add the leek &.
garlic & cook, stirring constantly, for 3-4 minutes or until the leek.
is soft.
Add the mushrooms & cook, stirring frequently, for 2-3 minutes or.
until the mushrooms are just tender.
Stir in the tomatoes, water & risoni. Reduce the heat to mediumlow.
& simmer, stirring occasionally, for 12-15 minutes or until the.
risoni is tender.
Remove from heat & stir in the basil. Season with salt & pepper.
Serve with sliced crusty bread.