Place broth in a medium saucepan. Bring to a boil. Reduce heat to low, cover to keep warm. Meanwhile, coat a large sauceepan with cooking spray, place over medium heat. Add 1 teaspoon butter and cook until until melted. Add onion, cook, stirring, until onion begins to caramelize, about 7 to 10 minutes. Add mushrooms, cook, stirring occasionally, until mushrooms release moisture, about 5 minutes. Add wine, bring to boil. Reduce heat to low, reduce liquid by half, about 4-5 minutes. Remove vegetables from pan, set aside. Add remaining teaspoon of butter to same pan, cook until melted. Add rice stir to coat with butter. Pour 1/2 cup warm broth into rice, stir to keep grains from sticking to sides of pan. keep stirring until all of broth is absorbed. Add another 1/2 cup warm broth and repeat process. About 18-20 minutes
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|Serving Size: 1 Serving (2166g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 127 (8%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 26.3mg||8 %|
|Sodium 3022.8mg||104 %|
|Potassium 2336.9mg||61 %|
|Total Carbohydrate 309.4g||91 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 291.2g|
|Protein 44.2g||63 %|
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Calories per serving: 1550
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