Mushroom and Tomato Ragout With Risoni
- Ready In:
- 32mins
- Ingredients:
- 9
- Serves:
-
4-6
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
- 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.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.