Mushroom and Tomato Ragout With Risoni |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Making this for dinner tonight so posting. 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. 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.
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