 
NOTICE: Cook time may vary depending on quantities requested.
|
| 1 |
onion |
1 |
| 1 tbsp |
Lactantia Butter |
15 mL |
| 1 |
garlic clove, minced |
1 |
| 1-1/4 cups |
short-grain rice |
500 mL |
| 1 cup |
finely chopped button mushroom |
250 mL |
| 1/2 cup |
dry white wine |
125 mL |
| 1/4 tsp |
each salt & hot red pepper flakes |
1 mL |
| 10 oz |
can undiluted chicken broth |
284 mL |
| 2-1/2 cups |
water |
625 mL |
| 1/2 cup |
Lactantia Ultra Spreadable Light Cream Cheese |
125 mL |
| 1/4 cup |
chopped parsley (optional) |
50 mL |
| 1/4 cup |
freshly grated Black Diamond Parmesan (optional) |
50 mL |
PREPARATION
- Finely chop onion. Place butter in a large saucepan over medium heat. When melted, add chopped onion and garlic. Cook, stirring often, until onions are soft, from 3 to 4 minutes.
- Stir in rice until evenly coated. While constantly stirring, add mushrooms, white wine, salt and pepper flakes. Keep stirring frequently until wine is absorbed.
- Gradually stir in chicken broth, about a 1/2 cup (125 mL) at a time. Stir frequently until most of the broth is absorbed before adding the next half-cup. Once that has been absorbed, add water, half a cup at a time, stirring until almost all liquid is absorbed before adding more. Stop adding once rice is tender and creamy, from 25 to 30 minutes.
- Stir in small spoonfuls of Lactantia Ultra Spreadable Light Cream Cheese, mixing well until all the cheese is used. Sprinkle with Black Diamond Parmesan and chopped parsley, if using.
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