Ingredients
4 Servings
| 1 1⁄2 cups | Pastene “Kitchen Ready” Ground Tomatoes | |
| 3 cups | chicken stock, heated | |
| 2 tbsp | Pastene Extra Virgin Olive Oil | |
| 1 jar (7oz) | Pastene Marinated mushrooms, drained | |
| 3/4 lb | mushrooms, quartered | |
| 1 | onion, finely chopped | |
| 2 tbsp | Pastene Minced Garlic | |
| 1 1/2 cups | Pastene Italian Arborio Rice | |
| 1/2 cup | dry white wine | |
| 1/3 cup | Pastene Pitted Kalamata Olives, sliced | |
| 2 tbsp | chopped fresh parsley | |
| 1/2 cup | Pastene Grated Parmesan Cheese |
Directions
- 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 1вЃ„ 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.