How To Make Sage and Mushroom Risotto
Creamy and flavorful risotto with earthy mushrooms and fragrant sage.
Serves:
Ingredients
- 1 cup of Arborio rice
- 4 cups of chicken or vegetable broth
- 1 cup of chopped mushrooms
- 1/2 cup of chopped onions
- 1/4 cup of chopped fresh sage
- 2 tbsp of butter
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
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In a large pot, heat the broth and keep it on low heat while preparing the risotto.
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In a separate pot, melt the butter and sauté the onions until translucent.
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Add the Arborio rice and stir it for a minute until it gets coated in butter.
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Add the mushrooms and sage and stir for another minute.
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Add 1 cup of the warm broth to the rice and stir until absorbed. Continue adding 1 cup of broth at a time, stirring constantly until each cup is absorbed.
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After adding the final cup of broth, turn off the heat and add the Parmesan cheese.
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Season with salt and pepper to taste.
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Serve hot and garnish with chopped sage.
Nutrition
- Calories : 295kcal
- Total Fat : 10g
- Saturated Fat : 6g
- Cholesterol : 25mg
- Sodium : 868mg
- Total Carbohydrates : 39g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 11g
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