Mixed mushroom and sage risotto
Savor the earthy and aromatic delight of Mixed Mushroom and Sage Risotto. This comforting dish features sautéed mushrooms, fragrant sage, creamy parmesan, and a splash of white wine, all perfectly blended with tender rice cooked in rich chicken gravy. Easy to prepare yet bursting with gourmet flavors perfect for any occasion!
- 24 Mar 2025
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Mixed mushroom and sage risotto is a creamy and flavorful dish that's perfect for mushroom lovers. The earthy taste of mushrooms combined with the aromatic scent of fresh sage makes this risotto a gourmet meal that's surprisingly easy to make. Whether you’re cooking for a special occasion or simply looking for a cozy comfort food, this recipe will surely impress.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Slice the mushrooms.
- Finely chop the sage.
- Grate the Parmesan cheese.
- In a large pan, heat the olive oil over medium heat.
- Add the finely chopped onion to the pan and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the pan and cook for about 5 minutes until they are soft and any released liquid has evaporated.
- Add the cup of white rice to the pan and stir well to coat all grains with oil.
- Cook for 2-3 minutes until the edges of the rice grains start to look translucent.
- Pour in the white wine and stir constantly until the liquid is mostly absorbed.
- Begin adding the warm chicken gravy one ladle at a time, stirring constantly.
- Wait until each addition is almost fully absorbed before adding the next ladle of gravy.
- Continue this process, which should take about 18-20 minutes, until the rice is creamy and cooked al dente.
- Stir in the finely chopped sage and season with salt and pepper to taste.
- Remove the pan from heat and fold in the grated Parmesan cheese until it is fully melted and integrated into the risotto.
- Serve the risotto immediately, garnished with extra Parmesan cheese and a sprinkle of fresh sage if desired.
Tips:
- Use a variety of mushrooms to add depth of flavor. Cremini, shiitake, and porcini mushrooms are great choices.
- Keep your chicken broth warm on the stove. Adding cold broth to the risotto will slow down the cooking process.
- Stir the risotto frequently to prevent it from getting too dry or sticking to the bottom of the pan.
- Do not rush the cooking process. Risotto needs to be cooked slowly with gradual additions of broth to achieve its creamy texture.
- Add the parmesan cheese at the end to ensure a rich and smooth finish.
Cooking mixed mushroom and sage risotto is a culinary adventure worth embarking on. The delicate balance of flavors and creamy texture makes it a dish worth savoring. Follow these tips and you'll have a delightful risotto that can stand alone as a meal or serve as an elegant side dish. Enjoy your gourmet creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 10g | 25% |
| Sugar 4.04g | 4% |
| Fat | |
| Fat 16g | 19% |
| Saturated 4.92g | 16% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 27mg | 5% |
| Vitamin B1 0.55mg | 46% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.75mg | 44% |
| Vitamin B9 210ug | 52% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 10mg | 11% |
| Vitamin E 1.70mg | 11% |
| Vitamin K 330ug | 272% |
| Minerals | |
| Calcium, Ca 450mg | 34% |
| Copper, Cu 0.43mg | 48% |
| Iron, Fe 8mg | 75% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 560mg | 16% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 770mg | 51% |
| Zinc, Zn 2.35mg | 21% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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