• ¾ Cup arborio rice
• 1¾ Cup Real Chicken Broth
• ¼ Cup onion, chopped
• 4 Fresh basil leaves, chopped
• 2 Cloves garlic, minced
• 2 Fresh button mushrooms, sliced thin
• 1 Tablespoon olive oil
• 1 Tablespoon fresh Italian parsley, chopped
• Grating cheese

     1.Heat the oil in a ten inch nonstick sauté pan. Add the
         onion and garlic and sauté until. transparent Add the
         mushrooms and sauté until limp.

     2.Add the rice to the sauté pan. Stir and sauté until lightly
         golden. Gently add the chicken  broth. Add the basil and
         parsley.
 
     3.Stir once and cover. Reduce the flame and simmer for
         20 minutes or until tender and the broth  is absorbed.

     4.Serve and top with the grating cheese.