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Risotto Pomodoro e Funghi


Serves 4
3 cupschicken stock, heated
3roma tomatoes, diced
2 TbspPastene Extra Virgin Olive Oil
28 oz jars Pastene Marinated Mushrooms, drained and quartered
1onion, finely chopped
2 TbspPastene Minced Garlic
1 ½ cupsPastene Italian Arborio Rice
½ cupdry white wine
½ cupsPastene Pitted Kalamata Olives, sliced
2 Tbspfresh parsley, chopped
½ cupPastene Grated Parmesan Cheese
salt and pepper to taste


Prep time: 10-15 minutes | Cook time: 30-35 minutes

  • Combine tomatoes with chicken stock and bring to a boil; cover and keep warm.
  • Heat olive oil in large heavy pan over medium-high heat and cook mushrooms until all liquid has evaporated; remove from pan and set aside.
  • In the same pan, cook onion and garlic for 4 minutes, stirring constantly and adding more oil if necessary to prevent sticking.
  • When onions are soft, add rice; stir to coat with oil. Add wine, stir, and cook over medium-low heat, uncovered, until wine is absorbed. Ladle in ½ cup heated tomato stock and cook, stirring constantly over low heat until liquid is absorbed.
  • Continue adding stock mixture gradually, stirring until absorbed before each addition. Cook 15 to 20 minutes or until rice is tender. Stir in reserved mushrooms, olives, parsley, and parmesan. Top with additional parmesan cheese. Serve immediately.

Product Used

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