Parmesan-Mushroom Risotto

• 4 cups 25%-less-sodium chicken broth
• 4 green onions, sliced, divided
• 12 fresh mushrooms, sliced
• 1/4 cup Kraft Zesty Italian Dressing
• 1-1/2 cups Arborio rice, uncooked
• 3 cloves garlic, minced
• 2 Tbsp. butter
• 1/2 cup Kraft 100% Parmesan Shredded Cheese

1. Heat broth in saucepan.
2. Meanwhile, reserve 2 Tbsp.
3. onions.
4. Cook remaining onions with mushrooms and dressing in large skillet on medium heat 3 min.
5. or until mushrooms are golden brown, stirring frequently.
6. Add rice and garlic, cook and stir 1 min.
7. Stir in 1/2 cup hot broth; cook until broth is absorbed, stirring constantly.
8. Repeat with remaining broth, adding 1/2 cup at a time and cooking until all broth is added and rice is tender, stirring constantly.
9. (This will take about 30 min.)
10. Remove from heat.
11. Add butter, cheese and reserved onions; stir until butter is melted and mixture is well blended.

green onions, mushrooms, italian dressing, arborio rice, garlic, butter, cheese

Taken from www.kraftrecipes.com/recipes/parmesan-mushroom-risotto-171767.aspx (may not work)