Put the broth in a medium saucepan and heat it until it starts boiling.
Reduce the heat to low and cover the saucepan to keep the broth warm.
Spray a large saucepan with cooking spray and heat it over medium heat.
Add 1 teaspoon of butter to the saucepan and wait for it to melt.
Put the onion into the saucepan and cook it while stirring until it turns brown and soft, which should take around 7 to 10 minutes.
Add the mushrooms to the saucepan and cook them while stirring from time to time until they release their liquid, which should take about 5 minutes.
Add the wine to the saucepan and wait for it to boil.
Reduce the heat to low and let the liquid simmer until it reduces by half, which should take around 4 to 5 minutes.
Remove the vegetables from the saucepan and set them aside.
Put the remaining teaspoon of butter into the same saucepan and wait for it to melt.
Add the rice to the saucepan and stir it to coat the grains with butter.
Pour about ½ cup of warm broth into the saucepan with the rice and stir it to prevent the grains from sticking to the sides of the pan.
Keep stirring until all of the broth is absorbed.
Add another ½ cup of warm broth and repeat the stirring process.
Continue adding broth and stirring in the same way until all of the broth is used and the rice is cooked but still slightly chewy, which should take around 18 to 20 minutes.
Stir in the mushrooms and cheese.
Season the dish with salt and pepper to taste and stir in the parsley.
Notes
Serving Size: 1⅓ Cups8 PointsMyWW Points: 8 Blue Plan and 5 Green Plan8 WW Freestyle Points and 5 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.