8 Cremini mushrooms
3 Tbs butter, divided
2 1/2 cups fat free chicken broth
1 cup long cooking brown rice
1 cup grated Parmesan cheese
Rinse and slice mushrooms into 1/4″ slices.
In a large skillet, heat 2 Tbs butter over medium high heat.
Add mushrooms and cook uncovered 4 minutes, stirring regularly.
Remove from heat.
Bring chicken broth and 1 Tbs butter to a boil.
Stir in rice, reduce heat to medium low; cover and cook according to package directions.
Remove from heat and stir in cheese and 3/4 of the mushrooms, saving a few for garnish.
To serve, place a small amount of risotto on each wonton spoon.
Garnish with small amount of reserved sautéed mushrooms.
Place spoons on serving tray, and pass.