Recipe

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TUSCAN TOMATO-MUSHROOM RISOTTO

  • Serves 6
  • |
  • prep time: 5 minute(s)
  • |
  • cook time: 20 minute(s)
Ingredients:
7 cups beef broth
3/4 cup water
1 Tbsp. unsalted butter
2 cups arborio or regular rice
1 cup Bertolli® Tomato & Basil Sauce
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh flat-leaf Italian parsley
Directions:

  • Heat broth and water in 2-quart saucepan; set aside.
  • Meanwhile, melt butter in 4-quart saucepan over medium heat and cook rice, stirring frequently, 3 minutes. Slowly add 1-1/2 cups heated broth mixture, stirring constantly. Cook over medium-low heat, stirring constantly, until broth is absorbed. Continue adding broth, 1 cup at a time, stirring frequently, until rice is slightly creamy and just tender. Stir in remaining ingredients; heat through.