Quick Mushroom Risotto (Pillsbury Bake-Off Winner) - cooking recipe

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
2 cups uncooked instant rice
1 teaspoon garlic powder
1/4 teaspoon pepper
2 (14 1/2 ounce) cans ready-to-serve chicken broth
1/3 cup whipping cream or 1/3 cup half-and-half
1/3 cup grated parmesan cheese
1 tablespoon grated parmesan cheese, if desired

Preparation

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.