Mushroom And Tomato Ragout With Risoni

• 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

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.

olive oil, garlic, italian tomatoes, water, dried risoni pasta, fresh basil leaf, salt

Taken from www.food.com/recipe/mushroom-and-tomato-ragout-with-risoni-387200 (may not work)