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Mushroom and Tomato Risotto


4 cups gluten free chicken stock
1 14 oz can Pastene Italian Peeled Tomatoes
3 Tbsp Pastene Extra Virgin Olive Oil, divided
1 16 oz jar Pastene Marinated Mushrooms, rinsed, drained and cut in half
1 onion, finely chopped
2 Tbsp Pastene Minced Garlic
1 ½ cups Pastene Italian Arborio Rice
½ cup dry white wine
2 Tbsp fresh parsley, chopped
½ cup Pastene Grated Parmesan Cheese
salt and pepper to taste


  • Place the chicken stock in a large saucepan. Crush the tomatoes between your fingers and add to the chicken stock. On medium heat, bring the tomato stock to a boil. Remove from heat, cover and keep warm.
  • On medium heat, warm half of the oil in large pot.  Add the mushrooms and cook until the liquid has evaporated, about 5-6 minutes. Remove from pan and set aside.
  • In the same pot, add the other half  of the oil and cook onion and garlic for 4 minutes, stirring constantly. Add the rice and blend to coat in oil. 
  • Add wine, stirring over medium-low heat, uncovered, until wine is absorbed. 
  • Ladle ½ -1 cup heated tomato stock and cook, stirring constantly over low heat until liquid is absorbed.
  • Continue adding the stock mixture gradually, stirring until absorbed before each new addition. Cook 15 to 20 minutes or until rice is creamy and tender. 
  • Stir in reserved mushrooms, parsley, and parmesan and serve immediately.

Product Used

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