Description
A creamy risotto dish featuring mushrooms and fresh sage.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mixed mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups hot vegetable broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil and butter in a large, heavy-bottomed pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and mushrooms; cook until mushrooms release their liquid and brown slightly, about 8 minutes.
- Add rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and cook, stirring, until absorbed.
- Add one ladle of hot broth to the rice, stirring until absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
- Stir in Parmesan cheese and chopped sage.
- Season with salt and pepper to your taste.
- Serve immediately.
Notes
- Keep your vegetable broth simmering in a separate pot while making the risotto.
- Stirring frequently helps release the starch from the rice, creating the creamy texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 550
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 4
- Protein: 15
- Cholesterol: 20
Keywords: Mushroom, Sage, Risotto, Arborio rice, Italian, Creamy rice