clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Mushroom Risotto with Wine

Mushroom Risotto with Wine
Servings:
4
Total Time:
50 minutes
Active Time:
35 minutes

Ingredients

1 (32-oz) carton reduced-sodium chicken broth
2 packages assorted dried mushrooms (about 2-oz)
8 ounces fresh whole button mushrooms, halved
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1 (8-oz) container prediced yellow onion
1 cup Arborio rice
1/4 cup Pinot Noir wine
1/2 cup shredded Parmesan cheese
1/8 teaspoon pepper

Steps

  1. Place broth in 4-quart saucepan on medium; bring to a simmer; add dried mushrooms and let stand 15 minutes. Cut fresh mushrooms in half.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter and oil in pan; add, garlic, onions, and fresh mushrooms, cook and stir 5 minutes.
  3. Reduce heat to medium; add rice; cook and stir 1 minute. Add wine; cook and stir 2–3 minutes more or until wine has evaporated. Stir in 1 1/4 cups of broth mixture. Simmer 2–3, stirring occasionally, or until absorbed. Repeat until all broth has been added and absorbed (about 30 minutes). Stir in the remaining 1 tablespoon butter, cheese, and pepper. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 530kcal; FAT 20g; SAT FAT 7g; TRANS FAT 0g; CHOL 20mg; SODIUM 710mg; CARB 62g; FIBER 7g; SUGARS 3g; PROTEIN 19g; VIT A 6%; VIT C 8%; CALC 15%; IRON 20%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star