Mushroom and Sage Risotto recipe - ingredients, nutrition and when to eat it
This Italian-style risotto is cooked with mushrooms and sage until the rice is soft and creamy.
This Italian-style risotto is cooked with mushrooms and sage until the rice is soft and creamy. The savory aroma of mushrooms pairs with sage’s gentle herbal notes, making it a lovely choice for a relaxed autumn evening.
Western · 35 minutes to cook
Tips: Keep the broth warm and add it a little at a time so the rice cooks evenly.
Tips: Brown the mushrooms first to bring out their flavor.
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Ingredients (1 serving)
- Rice — 80 g
- Mushrooms — 100 g
- Sage — 1 tsp
- Vegetable broth — 350 ml
- Onion — 40 g
- Butter — 10 g
- Olive oil — 1 tsp
- Parmesan cheese — 10 g
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp