Recipe: Savory Tomato Mushroom Risotto

SAVORY TOMATO MUSHROOM RISOTTO

4 cups lower-salt chicken broth
1 (26 oz.) jar Ragu Chunky Gardenstyle Super Chunky Mushroom Pasta Sauce (3 1/4 cups)
1 1/2 cups Arborio rice, uncooked
1 Tbsp. unsalted butter
1/4 cup grated Parmesan cheese
Chopped fresh parsley (for garnish)

In a saucepan, bring broth and pasta sauce to a boil; reduce heat and simmer.

In a large saucepan, lightly saute rice in butter, stirring frequently.

Add about 1 1/2 cups heated sauce mixture to rice. Continue to cook rice, uncovered, over low to medium heat, stirring frequently. (Rice and liquid should maintain a low simmer.) Continue adding heated sauce mixture gradually. Stir and cook about 25 to 30 minutes or until rice is tender.

Stir Parmesan cheese into risotto. Rice should be moist and creamy. Garnish with chopped fresh parsley.

Makes 4 servings
Source: Ragu