Instructions: In large skillet, melt butter over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes. Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently. Stir in whipping cream. Remove from heat. Stir in Parmesan cheese. Spoon on to serving dish.

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