1 Tablespoons olive oil
1 package Rice 'N Easy Parma Roasted Garlic Rice
1 C. heavy cream
1 C. chicken broth
1 C. Parmesan cheese
1 T. butter
1 T. olive oil
8 oz. mushrooms, sliced
Fresh basil for garnish
On medium heat, add the oil to a medium-sized pot. Add the Rice N Easy Parma Roasted Garlic rice. Saut√© for 2 minutes until fragrant. In a separate pot, heat the heavy cream and chicken broth until warm. Slowly add 1/3 cup of the cream and broth mixture to the rice. Stir until liquid cooks down, about 3-5 minutes, keeping the heat on low. Continue adding the cream and broth mixture until all of it is combined with the rice.
Heat a sauté pan over medium-high heat, add the olive oil and sliced mushrooms. Sauté until mushrooms are brown and slightly crisp.
Stir in the Parmesan cheese and butter to the rice mixture. Top risotto with the sautéed mushrooms, and garnish with basil.