Mushroom and Sage Risotto

Ingredients - Serves 4

• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Fresh sage - 1 tablespoon, chopped
• White wine - 1/2 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Mushrooms - 8 ounces, sliced
• Arborio rice - 1 cup

Let's Get Started

1. In a large saucepan, heat the vegetable broth over medium heat and keep it warm.
2. In a separate large pot, melt the butter over medium heat.
3. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
5. Add the Arborio rice to the pot and stir to coat it with the butter and mushrooms.
6. Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
7. Begin adding the warm vegetable broth to the pot, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
8. Continue adding the broth and stirring until the rice is creamy and al dente, about 20 minutes.
9. Stir in the chopped sage and grated Parmesan cheese.
10. Season with salt and pepper to taste.
11. Remove from heat and let the risotto rest for a few minutes before serving.
12. Serve the mushroom and sage risotto hot, garnished with additional grated Parmesan cheese and fresh sage leaves.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 12g
• Carbs: 60g
• Protein: 10g
• Sodium: 800mg
• Sugar: 2g