Quick Mushroom Risotto (Pillsbury Bake-Off Winner)

• 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

1. Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
2. Add rice, garlic powder and pepper; cook 2 minutes.
3. Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
4. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
5. Stir in whipping cream.
6. Remove from heat.
7. Stir in 1/3 cup cheese.
8. Spoon into serving dish; sprinkle with 1 tablespoon cheese.

butter, onion, mushrooms, rice, garlic, pepper, ready, whipping cream, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/quick-mushroom-risotto-pillsbury-bake-off-winner-292413 (may not work)