Weeknight Shrimp and Onion Risotto

• 2 Tbsp. butter, divided
• 8 oz. assorted fresh mushrooms (white and shiitake), chopped (about 2-1/2 cups)
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups instant white rice, uncooked
• 2 cups chicken broth
• 1/4 tsp. ground black pepper
• 1 lb. frozen cooked medium shrimp, thawed King Sooper's 1 lb For $7.99 thru 02/09
• 1/4 cup finely chopped fresh parsley
• 1/3 cup KRAFT Grated Parmesan Cheese

1. Melt 1 Tbsp.
2. of the butter in large deep nonstick skillet on medium-high heat.
3. Add mushrooms; cook and stir 7 to 8 min.
4. or until tender and golden brown.
5. Remove from skillet.
6. Add remaining 1 Tbsp.
7. butter and onions to skillet; cook and stir on medium heat 7 to 8 min.
8. or until onions are tender and golden brown.
9. Stir in rice until well blended.
10. Add broth and pepper; stir.
11. Bring to boil.
12. Reduce heat to medium-low; cover.
13. Simmer 5 min.
14. or until rice is tender.
15. Stir in shrimp and parsley; cover and let stand 10 min.
16. or until shrimp are heated through.
17. Add mushrooms and cheese; stir.

butter, mushrooms, onion, instant white rice, chicken broth, ground black pepper, shrimp, fresh parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/weeknight-shrimp-onion-risotto-90636.aspx (may not work)