This is Jami's version of risotto... it is EASY because I don't enjoy hard.
1 lb. fresh mushrooms
4 Tbsp. butter
2 Tbsp EVOO
salt & pepper
3 tsp. chicken bouillon granules
3 cups water
2 cups minute rice
1/4 cup grated Parmesan, plus some to garnish
Saute mushrooms in butter and EVOO; season them with salt, pepper and garlic powder.
Add water, chicken bouillon, water and rice. Bring to a boil.
Boil until all liquid is absorbed, stirring constantly to avoid rice sticking to the pan.
When all of the liquid is almost absorbed, sprinkle cheese into rice and mix it in.
Serve garnished with more Parmesan.