Heat broth in saucepan. Meanwhile, reserve 2 Tbsp. onions. Cook remaining onions with mushrooms and dressing in large skillet on medium heat 3 min. or until mushrooms are golden brown, stirring frequently. Add rice and garlic, cook and stir 1 min.
Stir in 1/2 cup hot broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding 1/2 cup at a time and cooking until all broth is added and rice is tender, stirring constantly. (This will take about 30 min.) Remove from heat.
Add butter, cheese and reserved onions; stir until butter is melted and mixture is well blended.
As an option when serving adults, substitute dry white wine for 1/2 cup of the broth, adding wine near end of the rice cooking time.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.