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Weeknight Caramelized Onion and Shrimp Risotto

average rating

rate/review

prep time

10 min

total time

45 min

makes

photo by:

kraft

recipe by: kraft

what you need

1 Tbsp. each butter and olive oil

1 lb. assorted fresh mushrooms (white, shiitake), chopped

2 large onions, chopped

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 Kraft Swiss Cheese

1/4 cup fresh parsley sprigs, finely chopped

1 lb. frozen cooked medium shrimp, thawed

make it

MELT butter with olive oil in large deep non-stick fry pan on medium-high heat. Add mushrooms, onions and thyme; mix lightly. Cover and cook 15 min. or until vegetables are golden brown.

STIR in broth and milk. Bring to boil. Stir in rice. Reduce heat to medium-low; simmer 10 min. or until rice is tender. Remove from heat.

ADD cheeses, parsley and shrimp; mix lightly. Cover and let stand 10 min. or until shrimp are heated through.