Creamy Mushroom Risotto
| Quantity | Description |
|---|---|
| 1 | Onion |
| 1 tbsp | Gaylea Salted Butter |
| 1 clove | Garlic, minced |
| 1 1/4 cups | Dainty Arborio Rice |
| 1 cup | Mushrooms, chopped |
| 1/2 cup | LCBO Dry White Wine |
| 1/4 tsp | Windsor Table Salt |
| 1/4 tsp | Club House Red Pepper Crushed |
| 10 oz | Campbell's Chicken Broth, undiluted |
| 2 1/2 cups | Water |
| 1/2 cup | Kraft Deli Spreadable Cream Cheese |
| 1/4 cup | Curly Parsley |
| 1/4 cups | Bright Pure Grated Parmesan |
INSTRUCTIONS
Finely chop onion. Place butter in a large saucepan over medium heat. When melted, add chopped onion and garlic. Cook, stirring often, until onions are soft, 3-4 minutes.
Stir in rice until evenly coated. While constantly stirring, add mushrooms, white wine, salt and pepper flakes. Keep stirring frequently until wine is absorbed.
Gradually stir in chicken broth, about 1/2 cup at a time. Stir frequently until most of the broth is absorbed before adding the next half-cup. Once that has been absorbed, add water, half a cup at a time, stirring until almost all liquid is absorbed before adding more. Stop adding once rice is tender and creamy, from 25 to 30 minutes. Stir in small spoonfuls of Lactantia Spreadable Cream Cheese, mixing well until all the cheese is used. Sprinkle with Parmesan and chopped parsley.
