Heat a sauté pan over medium-high heat. Add butter and melt. Add garlic and shallots and sauté until soft and translucent. Turn up the heat.
Once bubbling, add white wine and chicken stock. Let reduce by half. Add cornstarch, whisking vigorously, until thickened.
Lower heat to medium-high and add Veggie Rice. Sauté, stirring continuously for 2 – 3 minutes.
Add cream, and turn heat to low and simmer for 4 minutes.
Add more chicken stock or cream to adjust texture. Stir in parmesan cheese and fresh herbs. Garnish with additional cheese and herbs.