Prep time 5 min.

Cook time 20 min.


2 Tbsp. olive oil

1/2 cup chopped onion

1 cup Arborio rice

2 cups sliced baby Portobello mushrooms or white mushrooms

2 Tbsp. chopped fresh rosemary

3 1/2 cups College Inn® Fat Free & Lower Sodium Chicken Broth

1/2 cup dry white wine

2 Tbsp. grated Parmesan cheese


  1. Heat oil in a medium saucepan over medium heat. Cook onion and rice, 3 minutes, stirring frequently. Add mushrooms and rosemary; cook 2 minutes.

  2. Stir in wine and cook 3 minutes. Meanwhile, microwave broth on HIGH 3 minutes or until hot.

  3. Add 1 cup hot broth to rice mixture stirring until almost absorbed. Continue adding 1 cup hot broth at a time, stirring until almost absorbed before adding the next. When the last 1 1/2 cups of broth is almost absorbed and rice texture is creamy, stir in Parmesan cheese and serve immediately.

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