Preparation:

1. Heat 1 1/2 tablespoons of Colavita Extra Virgin Olive oil in a small skillet over low-medium heat.  Add mushrooms and tomatoes and gently saute, stirring occasionally, for about 5 minutes; or until mushrooms are tender and liquid has almost evaporated.  Add black pepper and salt to taste. Remove from heat.
2. Add water to the broth and simmer in a medium saucepan.
3. Heat remaining oil in a heavy casserole over moderate heat.  Add onions and saute for two minutes until onions begin to soften.  Do not brown onions.
4. Add rice to the casserole and stir for one minute using a wooden spoon, making sure all the rice is well coated.  Add wine and stir until absorbed completely.  Begin adding the simmering broth, 1/2 cup at a time, stirring frequently.  When broth is almost completely absorbed, add the next 1/2 cup of broth and continue until 1/4 cup broth remains.  Stir often to prevent sticking.
5. After approximately 20 minutes, when rice is tender but firm, add remaining broth, tomato-mushroom mixture, cheese and parsley.  Stir quickly to combine all ingredients with rice.  Remove from heat and serve immediately.  Makes 4 servings.
Per Serving: 463 Calories; 17g Fat (3g Sat, 9g Mono, 1g Poly) 20g Protein; 63g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 227mg Sodium.  Food Exchanges: 3 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.