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.

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