Quick
Mushroom
Risotto
-
serves
8
2
tbsp
butter
or
margarine
1/2
cup
chopped
onion
1
(4.5-oz.)
jar
Sliced
Mushrooms,
drained
2
cups
uncooked
instant
white
rice
1
tsp
garlic
powder
1/4
tsp
pepper
2
(14
1/2-oz.)
cans
ready-to-serve
chicken
broth
1/3
cup
whipping
cream
or
half-and-half
1/3
cup
grated
Parmesan
cheese
1
tbsp
grated
Parmesan
cheese,
if
desired
Melt
butter
in
large
skillet
over
medium-high
heat.
Add
onion
and
mushrooms;
cook
and
stir
3
minutes.
Add
rice,
garlic
powder
and
pepper;
cook
2
minutes.
Stir
in
1
can
of
the
broth;
cook
4
minutes,
stirring
constantly.
Gradually
stir
in
remaining
can
of
broth;
cook
7
minutes
or
until
liquid
is
almost
absorbed,
stirring
frequently.
Stir
in
whipping
cream.
Remove
from
heat.
Stir
in
1/3
cup
cheese.
Spoon
into
serving
dish;
sprinkle
with
1
tablespoon
cheese.
Submitted By (Miki)
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