Tuscan Tomato-Mushroom Risotto Recipe serves: 6
Prep Time 5 Minutes
Cook Time 20 Minutes

Tuscan Tomato-Mushroom Risotto


  • 7 cups beef broth
  • 3/4 cup water
  • 1 Tbsp. unsalted butter
  • 2 cups uncooked arborio rice [or regular rice]
  • 1 cup Bertolli┬« Tomato & Basil Sauce
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. chopped fresh parsley leaves


  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.

Advanced Recipe Search