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Publix Aprons

Mushroom Risotto with Wine

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


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


  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.

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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%

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