Weeknight Shrimp and Onion "Risotto"

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prep time

20 min

total time

55 min

makes

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kraft

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what you need

2 Tbsp. butter, divided

2-1/2 cups chopped assorted fresh mushrooms (white and shiitake)

1 large onion, chopped

2 cups instant white rice, uncooked

2 cups chicken broth

1/4 tsp. ground black pepper

1 lb. frozen cooked medium shrimp, thawed

1/4 cup finely chopped fresh parsley

1/3 cup Kraft 100% Parmesan Grated Cheese

make it

MELT 1 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until mushrooms are tender and golden brown. Remove from skillet.

ADD remaining 1 Tbsp. butter and the onions to same skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender. Stir in rice. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender.

STIR in shrimp and parsley; cover. Let stand 10 min. or until shrimp is heated through. Add mushrooms and cheese; mix lightly.