Creamy Mushroom Risotto

• 2 tablespoons I Can't Believe It's Not Butter!(R) Spread
• 1 onion small, finely chopped
• 1 clove garlic finely chopped
• 3 cups fresh mushrooms sliced assorted
• 2 tablespoons dry white wine
• 1 1/2 cups water
• 1/2 cup 2% milk
• 1 package Knorr(R) Rice SidesTM - Herb & Butter
• 1/4 cup shredded Parmesan cheese
• 1 tablespoon fresh basil leaves thinly sliced

1. Melt Spread in large nonstick skillet over medium heat and cook onion with garlic, stirring occasionally. until onion is transluent, about 2 minutes. Stir in mushrooms and season, if desired, with salt and ground black pepper. Cook, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in wine and cook until all liquid is almost evaporated.
2. Add water and milk and bring to a boil over high heat. Stir in Knorr(R) Rice SidesTM - Herb & Butter and reduce heat to medium-low. Cook covered 7 minutes or until rice is tender.
3. Remove from heat. Stir in cheese and basil. Transfer to serving dish and garnish, if desired, with additional Parmesan cheese.

i, onion, garlic, fresh mushrooms, white wine, water, milk, rice sides, parmesan cheese, fresh basil

Taken from www.yummly.com/recipe/Creamy-Mushroom-Risotto-1220792 (may not work)