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Risotto Pomodoro e Funghi


Serves 4
1½ cupsPastene Italian Arborio Rice
½ cupsPastene Pitted Kalamata Olives, sliced
2 (7oz) jarsPastene Marinated Mushrooms, drained and quartered
3roma tomatoes, diced
3 cupschicken stock, heated
2 TbspPastene Extra Virgin Olive Oil
1onion, finely chopped
2 TbspPastene Minced Garlic
½ cupdry white wine
2 Tbspfresh parsley, chopped
½ cupPastene Grated Parmesan Cheese
salt and pepper to taste


  • 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 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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