Description
A creamy and flavorful Mushroom & Sage Risotto with Roasted Garlic, perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add the sliced mushrooms and cook until they are soft.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the chopped sage and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with additional sage if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Feel free to add other vegetables like peas or spinach for added nutrition.
- Make sure to stir the risotto frequently for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Mushroom Risotto, Sage Risotto, Roasted Garlic Risotto, Italian Recipes