No-Fuss Vegetable Risotto

Ingredients

• 2 Tbsp. buttermargine
• 1 1/2 cups sliced mushrooms
• 1/3 cup EACH: finely chopped onionAND ONION
• 1 cup Arborio (Italian) rice
• 1 cube Knorr Vegetable Bouillon
• 2 1/2 cups hot water
• 1/4 cup chopped fresh parsley
• 2 Tbsp. grated Parmesan cheese

Directions

1. In a medium saucepan over medium heat, melt butter. Add mushrooms, carrot and onion; cook and stir 2-3 min. Add rice; cook and stir 2-3 min. Add bouillon cube and water; bring to boil, stirring to dissolve cube.
2. Cover, reduce heat and simmer 15-18 min or just until rice is tender-firm and creamy. Stir in parsley and cheese. Serve immediately, with additional Parmesan if desired.