Quick n Easy Risotto 2 Tbsp. olive oil 1 cup chopped mushrooms 1/3 cup chopped onion 1 cup rice uncooked 1 1/2 cups water 1/2 cup dry white wine 3/4 cup (3 oz.) Di Giorno Shredded Pecorino Romano Cheese divided 1/4 cup 2% milk Heat oil in saucepan on medium heat. Add mushrooms and onion. Cook and stir 5 minutes or until tender. Stir in rice, water and wine. Bring to boil; cover. Reduce heat to low. Simmer 20 minutes or until rice is tender. Stir in 1/2 cup of the cheese and milk. Serve with remaining cheese. Makes 4 to 6 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.