Mushroom Risotto

Ingredients

• 8 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread
• 1 box (10 oz.) sliced mushrooms
• 1 small onion, chopped
• 1 container (32 oz.) chicken broth
• 3/4 cup water
• 1 cup arborio rice
• 1 clove garlic, chopped
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese

Directions

1. Melt 6 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in 12-inch nonstick deep skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, 5 minutes or until golden.
2. Meanwhile, bring broth and water to a boil in 2-1/2-quart saucepan over high heat. Reduce heat to low and cover.
3. Add rice and garlic to skillet and cook, stirring occasionally, 2 minutes. Add wine and cook, stirring frequently, 2 minutes or until until wine is absorbed. Stir in hot broth mixture and bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is tender. Stir in cheese and remaining 2 Tbsp. Spread. Serve immediately.