Mushroom And Tomato Ragout With Risoni

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.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	27 g
Energy	238.68 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2055 g
Water	236.9526 g
Calcium, Ca	23.97 mg
Fatty acids, total saturated 22:0	0.0348 g
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Sodium, Na	5.28 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27 g
Fatty acids, total saturated 16:0	3.0483 g
Choline, total	0.081 mg
Fatty acids, total saturated 18:0	0.5273 g
Ash	0.1659 g
Fatty acids, total saturated 18:1 undifferentiated	19.2426 g
Copper, Cu	0.0166 mg
Betaine	0.027 mg
Iron, Fe	0.1512 mg
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 18:2 undifferentiated	2.6357 g
Fatty acids, total polyunsaturated	2.8412 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Vitamin K (phylloquinone)	16.254 g
Fatty acids, total saturated	3.7282 g
Fatty acids, total monounsaturated	19.6995 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.8745 mg
Magnesium, Mg	4.74 mg
Potassium, K	0.27 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Pasta	0.66 cup	0	0	0
Button Mushroom	500 halved	0	0	0
black pepper	0	0	0	0
Water	1 cup	0	0	0
Garlic Clove	2	0	0	0
leek	1 halved	0	0	0
basil leaf	0.5 cup	0	0	0
italian tomato	800	0	0	0