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    Tomato and Mushroom Risotto


    4 Servings
    1 1/2 cupsPastene Fettuccini
    3 cupseggplants
    2 tbspPastene Pure Olive Oil
    1 jar (7oz)Pastene Marinated mushrooms, drained
    3/4 lbmushrooms, quartered
    1onion, finely chopped
    2 tbspPastene Minced Garlic
    1 1/2 cupsPastene Italian Arborio Rice
    1/2 cupdry white wine
    1/3 cupPastene Pitted Olives, sliced
    2 tbspchopped fresh parsley
    1/2 cupPastene Grated Parmesan Cheese


    • Combine tomatoes with chicken stock and bring to a boil; cover and keep hot.
    • Heat olive oil in large heavy pan over medium-high heat and cook mushrooms until all liquid has evaporated; remove from pan and reserve.
    • 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 1⁄ 2 cup (125 mL) heated tomato stock mixture and cook, stirring constantly over low heat until liquid is absorbed.
    • Continue adding stock mixture gradually, stirring until absorbed before each addition. Cook 15-20 minutes or until rice is tender. Stir in reserved mushrooms (keep a few pieces for garnish), olives, parsley, and Parmesan. Serve immediately garnished with parsley and mushrooms.

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