Quick Mushroom Risotto

Instant rice offers a quick way to a creamy risotto.

Prep Time: 20 Min
Total Time:
Makes: 8 (1/2-cup) servings

INGREDIENTS:

2 tablespoons butter or margarine
1/2 cup chopped onion
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
2 cups uncooked instant white rice
1 teaspoon garlic powder
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1/3 cup whipping cream or half-and-half
1/3 cup grated Parmesan cheese
1 tablespoon grated Parmesan cheese, if desired

DIRECTIONS:

1. 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.
2. 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.
3. Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.