Tuscan Tomato-Mushroom Risotto

Ingredients

• 7 cups beef broth
• 3/4 cup water
• 1 Tbsp. unsalted butter
• 2 cups arborio or regular rice
• 1 cup Bertolli® Tomato & Basil Sauce
• 1/4 cup grated Parmesan cheese
• 2 Tbsp. chopped fresh flat-leaf Italian parsley

Directions

1. Heat broth and water in 2-quart saucepan; set aside.
2. Meanwhile, melt butter in 4-quart saucepan over medium heat and cook rice, stirring frequently, 3 minutes. Slowly add 1-1/2 cups heated broth mixture, stirring constantly. Cook over medium-low heat, stirring constantly, until broth is absorbed. Continue adding broth, 1 cup at a time, stirring frequently, until rice is slightly creamy and just tender. Stir in remaining ingredients; heat through.