Floating Olive Branch
Tomato Risotto with Mushrooms and Asparagus

Serves 4 


2 tablespoons Rosemary Infused Olive Oil 

2 garlic cloves, peeled and minced 

2 each shallots, peeled and minced 

1 cup arborio rice 

1/2 cup white wine 

1 tablespoon tomato paste 

1 each (14.5oz) can of roasted diced tomatoes 

3 1/2 cups chicken or vegetable broth 

1 cup grated parmesan cheese 

Rosemary Infused Salt and pepper to taste 

2 tablespoons Pesto Infused Olive Oil 

3 cups assorted mushrooms, sliced 

1 bunch asparagus, trimmed 

1/2 teaspoon salt 

Pinch of black pepper 

Pinch of crushed red pepper flakes 

2 tablespoons Italian Fig Dark Balsamic


Preheat oven to 425°F and line a large baking sheet with aluminum foil. 

Heat Rosemary Infused Olive Oil in a large pot or high-sided skillet over medium-high heat. Once hot, add the garlic and shallot and sauté for one minute. Add the arborio rice, stir to combine, and continue to sauté for one more minute. 

Deglaze the pan with wine and bring to a simmer. Once the wine has mostly evaporated, about three minutes, add the tomato paste and canned tomatoes, and bring to a simmer. Simmer for 5 minutes or until most of the liquid has been absorbed

Add 1 1/2 cups of broth to the pan, stir to combine, and simmer until mostly absorbed. Repeat this process with the remaining 1 1/2 cups, waiting until most of the original liquid has been absorbed before adding more. Once the risotto is tender and still slightly soupy, stir in the parmesan and season to taste with salt and pepper. 

While the risotto is cooking, drizzle the prepared baking sheet with Pesto Infused Olive Oil. Spread the mushrooms over the oil in an even layer, place in the oven, and roast for 25 minutes. Add the asparagus and season with salt, pepper, and pepper flakes; return to the oven and continue to roast for 5-10 minutes or until the asparagus is tender. 

Divide risotto between bowls and top with the roasted mushrooms and asparagus. Drizzle the veggies with balsamic before serving.