Description
Mushroom Sage Risotto is a comforting dish that combines creamy Arborio rice with earthy mushrooms and aromatic sage. This delightful risotto is perfect for cozy evenings or elegant gatherings, offering a rich flavor profile that warms the heart and pleases the palate.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed fresh mushrooms (cremini and shiitake), sliced
- 4 cups vegetable broth (preferably homemade)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 6 sage leaves, chopped
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pan over medium heat, heat olive oil and butter until melted. Add onions; sauté until translucent.
- Stir in garlic and mushrooms; cook until mushrooms turn golden brown, about 5 minutes.
- Add Arborio rice; toast for 2 minutes, stirring continuously.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed—this should take about 20-25 minutes.
- Once the rice is al dente, stir in sage and Parmesan cheese until melted.
- Remove from heat; stir in an extra pat of butter for added richness. Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg