1 cup Classico® Four Cheese Tomato Cream Pasta Sauce
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Prepare rice according to package directions.
In a medium saucepan over medium heat, melt butter and add in olive oil. Add rice and stir until rice is well-coated. Add wine and stir until wine is absorbed, about 1 minute. Stir in pasta sauce and cook until heated through.
Remove pan from heat and stir in cheese. Season with salt and pepper to taste. Serve promptly.
For a richer and creamier risotto add in an additional cup of Four Cheese Tomato Cream Pasta Sauce.
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by Margaret Manning
Your resipes have been very easy and always tasty.