Weeknight Caramelized Onion and Shrimp Risotto

• 1 Tbsp. each butter and olive oil
• 1 lb. assorted fresh mushrooms (white, shiitake), chopped
• 2 large onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 tsp. dried thyme leaves
• 2 cans (10 fl oz/28 mL each) condensed chicken broth
• 1 cup milk
• 2 cups instant white rice
• 1/4 cup Regular or Light Kraft 100% Parmesan Grated Cheese
• 1/4 cup grated Regular or Light Swiss cheese
• 1/4 cup fresh parsley sprigs, finely chopped
• 1 lb. frozen cooked medium shrimp, thawed

1. Melt butter with olive oil in large deep non-stick fry pan on medium-high heat.
2. Add mushrooms, onions and thyme; mix lightly.
3. Cover and cook 15 min.
4. or until vegetables are golden brown.
5. Stir in broth and milk.
6. Bring to boil.
7. Stir in rice.
8. Reduce heat to medium-low; simmer 10 min.
9. or until rice is tender.
10. Remove from heat.
11. Add cheeses, parsley and shrimp; mix lightly.
12. Cover and let stand 10 min.
13. or until shrimp are heated through.

butter, mushrooms, onions, thyme, chicken broth, milk, instant white rice, regular, swiss cheese, parsley sprigs, shrimp

Taken from www.kraftrecipes.com/recipes/weeknight-caramelized-onion-shrimp-risotto-84736.aspx (may not work)