1: Put the stock in a saucepan and bring to the boil, then turn the heat down to just keep the stock hot.
2: Melt the butter in a wide deep pan. Add the onion and cook gently without browning, until soft.
3: Add the mushrooms to the pan and cook for a further 5 minutes.
4: Stir in the rice and cook until translucent, then pour in the wine.
5: Stir the risotto until the wine is absorbed, then add a generous ladleful of hot stock. Continue in this way until the liquid is absorbed by the rice before adding another ladleful of stock and so on until the rice is just tender and the sauce is creamy.
6: Remove from the heat and stir in the garlic and herb cream cheese.
7: Season and serve immediately!
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 26.8mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.4g|
|Protein 0.2g||0 %|
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Calories per serving: 7
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