Ingredients
Serves 4
| 4 cups | gluten free chicken stock | |
| 1 | 398 ml can Pastene Whole Canadian Tomatoes | |
| 3 Tbsp | Pastene Extra Virgin Olive Oil, divided | |
| 16 oz | crimini or other small mushrooms, halved | |
| 1 | onion, finely chopped | |
| 6 | garlic cloves, mined | |
| 1½ cups | Pastene Italian Arborio Rice | |
| ½ cups | dry white wine | |
| 2 Tbsp | fresh parsley, chopped | |
| ½ cups | parmesan cheese, grated | |
| salt and pepper to taste |
Directions
Prep time: 10-15 minutes | Cook time: 30-35 minutes
- Place the chicken stock in a large saucepan. Crush the tomatoes between your fingers and add to the chicken stock. On medium heat, bring the tomato stock to a boil. Remove from heat, cover and keep warm.
- On medium heat, warm half of the oil in large pot. Add the mushrooms and cook, about 5 to 6 minutes. Remove from pan and set aside.
- In the same pot, add the other half of the oil and cook onion and garlic for 4 minutes, stirring constantly. Add the rice and blend to coat in oil.
- Add wine, stirring over medium-low heat, uncovered, until wine is absorbed.
- Ladle ½ -1 cup heated tomato stock and cook, stirring constantly over low heat until liquid is absorbed.
- Continue adding the stock mixture gradually, stirring until absorbed before each new addition. Cook 15 to 20 minutes or until rice is creamy and tender.
- Stir in reserved mushrooms, parsley, and parmesan and serve immediately.
