Mushroom Risotto

Mushroom Risotto

1 can (13-3/4 oz.) chicken broth
1/2 cup water
1 jar (4 oz.) sliced mushrooms, drained
1 Tablespoon butter or margarine (optional)
1/2 teaspoon dried basil leaves
1/4 teaspoon garlic powder
2 cups Minute White Rice, uncooked
3/4 cup Grated Topping

Bring broth, water, mushrooms, butter and seasonings to boil in medium
saucepan. Stir in rice and grated topping; cover. Remove from heat. Let
stand 5 minutes. Fluff with fork.

Hey Neb,

This sounds really good and I would like to make it but what is grated topping?



Sorry about that. It should be any choice of cheese grated topping.