Mushroom Risotto

• 1 can (15.75 oz.) low-sodium chicken broth
• 1 can (4 oz.) sliced mushrooms, drained
• 1 Tbsp. butter or margarine (optional)
• 1/2 tsp. dried basil leaves
• 1/4 tsp. garlic powder
• 3 cups instant brown rice, uncooked
• 1/3 cup KRAFT Grated Parmesan Cheese

1. Bring broth, 3/4 cup water, mushrooms, butter and seasonings to boil in medium saucepan.
2. Stir in rice; cover.
3. Cook on low heat 5 minutes.
4. Remove from heat.
5. Let stand 5 minutes.
6. Stir in Parmesan cheese.

chicken broth, mushrooms, butter, basil, garlic powder, instant brown rice, parmesan cheese

Taken from www.kraftrecipes.com/recipes/mushroom-risotto-52382.aspx (may not work)