Miracle Mushroom Risotto

Really lovely Miracle Rice dish that is as good, if not a little better, than traditional risotto. This is VERY filling, creamy, rich, and it does not taste like a reduced calorie recipe at all. The best part? Each serving is (according to my calculations) is a mere 122 calories

Miracle Mushroom Risotto - Serves 2

2 packages Miracle Rice
1 cup fat free vegetable broth
1 tablespoon reduced-fat butter (I used Kerrygold Reduced Fat)
1/2 medium onion, chopped (about 1/2 cup)
3 ounces crimini or baby bella mushrooms, chopped (about 3/4 cup)
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning (I used Penzy's Pizza Seasoning)
1/2 teaspoon cornstarch mixed with 1 1/2 teaspoons cold water'
2 Garlic and Herb Laughing Cow Cheese Wedges

Drain and rinse the miracle rice thoroughly. Blanch by pouring over 4 cups of boiling water and drain.

Pour the Miracle Rice into a dry saucepan and cook over medium heat until the Miracle Rice is dry, about 10 minutes. Add the vegetable broth and reduce the heat to medium-low. Cook, stirring occasionally, until reduced by half, about 5 minutes.

In a separate pan over medium heat melt the butter. Once melted add the onion, mushrooms, salt, and Italian seasoning. Cook until the mushrooms and onions are tender, about 3 minutes. Add the mushroom mixture to the Miracle Rice along with the cornstarch mixture. Cook until the broth thickens slightly, about 4 minutes, then add the cheese wedges and stir until melted.

Serve hot.