Creamy Parmesan Risotto with Chicken and Mushrooms


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This "risotto" recipe comes from Rocco DiSpirito and is made with Bertolli Premium Pasta Sauce!

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  • 3 Tbs. Bertolli® Extra Virgin Olive Oil
  • 10 oz. sliced portobello mushrooms
  • 1 med. red onion, chopped
  • 1/2 C. dry white wine or chicken broth
  • 1 pouch Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce
  • 4 C. cooked rice
  • 1 1/2 C. freshly grated Parmesan cheese
  • 1/2 C. butter
  • 1 3-lb. rotisserie chicken, meat removed in large chunks
  • 1/4 C. coarsely chopped fresh parsley

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In deep 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms and onion, stirring occasionally, 3 minutes or until tender. Stir in wine and bring to a boil. Cook, stirring occasionally, until wine is reduced by half. Stir in Sauce and bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in rice; heat through. Stir in cheese, butter and chicken; heat through. Stir in parsley and season, if desired, with salt and pepper.From 

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