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.
Makes 30.

Naturally, you may serve this as a main course starch.  Simply place risotto in serving bowl and top with extra mushrooms.