Weeknight Shrimp and Onion "Risotto

Ingredients

• 2 Tbsp butter divided
• 2 cups chicken broth 
• 0.3 cup parsley fresh finely chopped
• 0.3 tsp ground pepper black
• 2 cups rice white instant uncooked
• 1 large onion chopped
• 0.3 cup parmesan cheese grated kraft
• 1 lb shrimp frozen thawed cooked
• 2.5 cups mushrooms fresh white assorted chopped ( and shiitake)

Equipment

• frying pan

Directions

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