Easy alfredo risotto

Ingredients

For Risotto :

• 2 1/2 cups chicken stock
• 1/2 cups sherry (or dry white wine)
• 1 cup arborio rice
• 1 recipe Alfredo sauce(see Below)
• 1/2 cups onion, chopped
• 1/2 cup parmesan cheese
• 1 tbs extra virgin olive oil
• 1 tbs butter
• 1 tbs garlic (minced)
• Thyme (fresh or dried ; to taste)
• Salt
• Pepper (to taste)

For Sauce :

• 1/2 cup butter
• 2 teaspoons garlic powder
• 1 brick cream cheese (cubed)
• 1 cup Whipping cream
• 1 cup grated parmesaen cheese

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Preparation

• In a medium sauce pot with tight-fitting lid, melt butter with olive oil and add onions and garlic, sauteing over medium heat until onions start to become
  soft and translucent.
• Add rice, increase heat slightly to about medium-high, and stir constantly for 1-2 minutes to coat and "toast" all of the rice.
• Add the sherry and simmer, stirring for another 2-3 minutes, or until most of the liquid is absorbed.
• Add stock, stirring to combine. Return to a simmer, cover and reduce heat to low for 20 minutes. Just like making regular rice.
  
• Prepare alfredo sauce. (See Recipe Below)
• After 20 minutes, uncover and stir, adding thyme, alfredo sauce, salt and pepper to taste.
• Sprinkle with parmesan cheese and serve immediately.
• In a medium sauce pan melt butter
  
• Melt cube cream cheese and melt in butter.
• Thin the Mixture using the whipping cream(thin to about the consistency of gravey.)
• Stir in Parmesan cheese and mix with risotto at step 6.

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