Quick Mushroom Risotto - serves 8

2 tbsp butter or margarine
1/2 cup chopped onion
1 (4.5-oz.) jar Sliced Mushrooms, drained
2 cups uncooked instant white rice
1 tsp garlic powder
1/4 tsp pepper
2 (14 1/2-oz.) cans ready-to-serve chicken broth
1/3 cup whipping cream or half-and-half
1/3 cup grated Parmesan cheese
1 tbsp grated Parmesan cheese, if desired

Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes.
Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.