Cut mushrooms into ¼" slices.
Core tomato and cut into ¼" dice.
Trim and thinly slice green onions.
Pat steak strips dry, and season with pot roast seasoning.
Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and half the green onions (reserve remaining for mushrooms to hot pot). Stir occasionally until rice is toasted, 1-2 minutes.
Finish the Risotto
Add 1 cup boiling water and ¼ tsp. salt to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup boiling water and stir often again until nearly all water is absorbed.
Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Add Parmesan (reserve a pinch for garnish) and stir to combine. Cover and set aside.
Sear the Steak
Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until browned, 2-4 minutes.
Remove from burner. Remove steaks strips to a plate.
Reserve pan; no need to wipe clean.
Cook Mushrooms and Finish Dish
Return pan used to sear steak to high heat and add 2 tsp. olive oil. Add mushrooms, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, 5 minutes.
Add wine, beef demi-glace, ¼ cup water, tomatoes, remaining green onions (reserve a pinch for garnish), steak strips and any accumulated juices, and a pinch of salt. Stir until warmed through, 3-4 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping risotto with steak strips and mushrooms and garnishing with reserved Parmesan and reserved green onions. Bon appétit!